John Myers
Ingredients for 1 servings:
- 6 eggs
- 200 g sugar
- 100 g flour
- 100 g starch flour
- 1 tsp baking powder
- 1,000 g cream
- 4 packs of cream stiffener
- 6 packs of vanilla sugar
- 150 g hazelnuts, ground
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
simple recipe for beginners
For the sponge cake, separate the eggs. Beat the egg whites until stiff, gradually adding the sugar. Beat until glossy. Stir in the egg yolks. Mix the flour with the cornstarch and baking powder, sift it over the cake and carefully fold it in. Pour the sponge cake mixture into a 26 cm springform pan lined with baking paper and smooth it out. Bake in a preheated oven at 200°C, fan oven 175°C, for about 30 minutes. Allow the cake to cool completely and then cut it in half. For the filling, whip the cream with cream stiffener until stiff, add the vanilla sugar and finally fold in the nuts. Spread a third of the cream between each layer. Spread the rest all over the cake and decorate lightly with a piping bag.
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