Golden Eye Cake

Ingredients for 1 servings:

• 50 g butter
• 1 pinch of salt
• 100 g flour
• 2 tbsp water
• 4 eggs, separated
• 4 tbsp water, hot
• 150 g sugar
• 50 g flour
• ½ pack of baking powder
• 100 g nuts, ground
• 200 g cream cheese
• 2 tbsp milk
• 20 pieces of confectionery (Rocher balls)
• 200 g cream
• 200 g cream
• Brittle (hazelnut)
• 12 pieces of confectionery (Rocher balls)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with lots of Rocher

For the shortcrust pastry, beat the butter with salt until fluffy, mix in the flour and water, and press into the base of a springform pan lined with baking paper. Bake at 200°C for 10-15 minutes. While still hot, spread with Nutella, then remove from the pan and let cool. Beat the egg yolks with water and sugar until creamy, sift in the flour and baking powder, and add the nuts. Beat the egg whites until stiff, then add to the cake and carefully fold everything in. Bake at 180°C for 20-25 minutes. Let cool and cut in half. Place the bottom layer on the shortcrust pastry and press down lightly. Mix the cream cheese with milk until smooth and mix with the chopped Rocher balls. Whip the cream until stiff and fold in. Spread the cream on the base and put the lid on. For the garnish, whip the cream until stiff and put about 2-3 tablespoons into a piping bag. Spread the rest all over the cake. Add hazelnut brittle around the edges and pipe 16 tufts onto the surface. Top with the halved Rochers.