Cappuccino Nut Cake

Ingredients for 1 servings:

• 5 eggs
• 225 g sugar
• 1 pinch of salt
• 200 g hazelnuts, ground
• 1 tbsp liqueur, mocha
• 5 tbsp instant coffee powder
• 650 g whipped cream
• 1 bar of chocolate, mocha
• 50 g hazelnuts, chopped
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Separate the eggs. Beat the egg whites until stiff, then add 125g of sugar and the salt. Beat in the egg yolks. Fold in the ground nuts and liqueur (I used Baileys Coffee). Line the base of a 26cm springform pan with baking paper. Pour in the batter. Bake in a preheated oven (electric oven: 175°C/gas mark 2) for 30-40 minutes. Turn out the cake and let it cool. I always bake the base the day before. This makes it easier to cut. Beat 500g of cream and 100g sugar until stiff. Sift the coffee over the cake and stir in. Cut the sponge cake in half. Spread 1/4 of the cream on each layer. Assemble the cake and cover with the remaining cream. Chill for approx. 30 minutes. Peel 2/3 of the chocolate into curls. Mix with chopped nuts (I toasted them). Press 3/4 of it onto the edge of the cake. Whip the remaining cream until stiff peaks form. Gradually add the vanilla sugar. Decorate the cake with cream dots and the remaining nut mixture. Melt the remaining chocolate. Transfer to a small freezer bag, snip off a corner, and pipe onto the cream dots. Chill.