Wild Berry Nutella Cream Cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 2 small eggs
• 1 tsp vanilla sugar
• 1 tsp baking powder, heaped
• 100 g flour
• 100 g hazelnuts, ground or almonds
• 750 g berries, mixed wild berries, frozen
• 50 g sugar
• 2 tbsp potato flour
• 400 ml cream or Rama cremefine for whipping
• 1 small jar of Nutella
• possibly cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Fruit meets chocolate cream

Prepare a batter from the ingredients for the base and bake in a 26 cm springform pan at 200 degrees for about 20 minutes. Allow to cool. Thaw the fruit and bring to a boil with the sugar. Mix the cornstarch with a little water and use it to bind the wild berries. Stir in a little fruit brandy if you like. Place a cake ring around the base and spread the fruit on the base. Allow to cool. Place a Nutella jar in a warm water bath so that the Nutella becomes smooth and runny. Whip the cream/creme fine until stiff. If using cream, use cream stiffener. Add sugar to taste, but this is not necessary because of the Nutella. Fold Nutella into the cream a spoonful at a time to create a marbled texture. Do not overmix. Set some Nutella aside for the final decoration. Spread the chocolate cream on the wild berries. Now drizzle a chocolate lattice on top with the remaining Nutella. The Nutella can be a bit lumpy to create varied spots, not too even. If you like, you can sprinkle hazelnut brittle on top. Now let the cake cool thoroughly and then enjoy!