Nut cream cake with chocolate drip

Ingredients for 1 servings:

• 6 eggs
• 300 g sugar
• 1 pinch of salt
• ½ tsp vanilla extract
• 250 ml buttermilk
• 50 ml hazelnut liqueur
• 300 ml sunflower oil
• 350 g flour
• 1 packet of baking powder
• 200 g hazelnuts, ground
• 650 g vanilla pudding, ready cooked
• 250 g butter
• 150 g vegetable fat, e.g. Biskin or similar
• 200 g nougat
• 100 g dark chocolate
• 90 g cream
• 10 g coconut oil

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Beat the eggs with sugar, salt, and vanilla extract for 4-5 minutes until creamy. Add the wet ingredients and stir briefly on low heat. Mix the flour and baking powder, sift them, and add them to the batter. Add the hazelnuts and mix everything together carefully. Pour the batter into two 20 cm diameter baking rings. Bake in a preheated oven at 170°C (top/bottom heat) for about 35-40 minutes. If you only have one baking ring, you can easily bake the two layers one after the other. For the cream, first beat the pudding until smooth. Then add the butter and then the vegetable fat in small (!) pieces. Beat everything until creamy. Melt the nougat in between. Finally, add the nougat to the mixture and mix everything together well. For the chocolate drip, briefly bring the cream to a boil in a saucepan. In the meantime, chop the chocolate into small pieces and stir it into the cream along with the coconut oil. Transfer the drip to a decorating bottle and let it cool slightly. Cut each of the two layers in half horizontally using a cake knife. Then place the first layer on a cake plate and spread a 5 mm thick layer of cream on top. Continue in this way until all the layers are used up, then spread a thin layer of cream over the entire cake. To achieve the smoothest and most even result, place the cake in the freezer for about 15 minutes. Then cover with another layer of cream and place back in the freezer for another 15 minutes. Finally, decorate with the chocolate drip. To do this, use a decorating bottle to let the chocolate drip run down the cake. You can check on the back of the cake whether the chocolate drip is at the right temperature. It should run down and set about halfway. Then spread the remaining chocolate drip over the top of the cake. Finally, decorate the cake with pralines or chocolate, depending on your taste. Tip: All ingredients should be at room temperature when preparing the cream. The pudding can easily be made the day before. This is important, because otherwise the cream may not be homogeneous and lumps may form