Nut buttercream cake

Ingredients for 1 servings:

• 6 eggs
• 120 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 150 g hazelnuts, ground
• 1 packet of baking powder
• 1 ½ pack vanilla pudding powder
• 750 ml milk
• 80 g sugar
• 100 g hazelnuts, ground
• 375 g butter or margarine
• 1 tbsp nougat
• e.g. rum, pistachios, mocha beans

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Sponge cake: Separate the eggs. Beat the egg whites until stiff and then add 120g of sugar and vanilla sugar. Add the egg yolks and continue beating. Carefully fold in the sifted flour, baking powder, and ground hazelnuts. Pour the sponge cake into a 28cm springform pan and bake at 190°C for about 25-30 minutes. Carefully cut the cooled sponge cake in half and drizzle the base with a little rum, if desired. Buttercream: Prepare the vanilla pudding with the sugar and milk as usual and let it cool. It’s best to place cling film on the surface of the pudding to prevent a skin from forming. Keep the butter/rama and the pudding in the same place so that both ingredients are at the same temperature. Cream the butter/rama until fluffy and carefully stir in the pudding, tablespoon at a time. Add the hazelnuts and the nougat (preferably slightly warmed so it’s runny). The cake is now ready to assemble. To make this, place the bottom layer in a cake ring and spread with a little buttercream. Place the second layer on top and spread with a little buttercream as well. Now place the top layer on top of the cake. Refrigerate the cake for about an hour before spreading and decorating with the remaining buttercream. You can, of course, decorate it however you like. However, the typical “tufts” on the cake with a piping bag don’t work very well due to the nuts in the cream. You can also start with a shortcrust pastry base, spread with a little jam, and then place the sponge cake on top.