Rocher cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 4 eggs
• 1 tsp baking powder
• 200 g hazelnuts, ground
• Fat for the mold
• 2 packs of confectionery (Rocher balls), total 32 pieces
• 600 g whipped cream
• 1 pack of cream stiffener
• 30 g hazelnuts, sliced
• 40 g chocolate coating (whole milk)
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 15 minutes

Golden-Eye

Beat the softened butter with the sugar until fluffy. Beat in the eggs one at a time. Mix the baking powder and ground nuts and gradually stir in. Grease the base of a 26 cm springform pan, pour the batter into it and smooth it down. Bake in a preheated oven (175°C top/bottom heat, 150°C fan, gas mark 2) for 25-30 minutes, then let cool. Place a cake ring or the cleaned rim of the springform pan around the base. Crush all but 8 of the Rocher balls in a bowl. Whip 400g of cream until stiff peaks form, gradually adding the cream stabilizer. Fold the cream into the confectionery crumbs in two batches. Spread over the cake base and chill for about 30 minutes. Toast the nut flakes in a dry pan until golden brown. Roughly chop the chocolate coating and melt it in a hot water bath while stirring. Loosen the cake from the sides of the pan with a knife. Place the chocolate coating in a freezer bag, snip off a small corner, and draw chocolate strips over the cake, then chill the cake briefly. Whip the remaining cream until stiff, gradually incorporating the vanilla sugar. Fill a piping bag with the cream and pipe 16 tufts onto the top of the cake. Spread the remaining cream around the outside of the cake and press the nuts onto the edges. Halve the remaining Rocher balls with a sharp knife and place them on top of the tufts.