Cream and nut slices

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 1 pinch of salt
• ½ tsp cinnamon, ground
• 1 tbsp flour
• 1 tsp, leveled baking powder
• 250 g hazelnuts, ground
• 750 ml cream
• 3 packets of vanilla sugar
• 3 packs of cream stiffener
• 100 g chocolate (dark), grated
• e.g. chocolate sprinkles
• n. B. Hazelnuts, whole
• n. B. Chocolate, grated
• n. B. Chocolate decoration (mocha beans)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes

fine cream slices for the coffee table, makes about 12 pieces

For the sponge cake, beat the eggs on high for about 2 minutes until frothy. Slowly add the sugar, salt, and cinnamon and beat for another 2 minutes. Mix the ground nuts with the flour and baking powder, then add half to the egg mixture and mix briefly on low speed. Then carefully fold in the second half. Grease a baking sheet and line it with baking paper (this helps the paper stick better and creates an even base). Fold the paper several times at the front to create a rim. Place the dough on the sheet and smooth it out. Bake in a preheated oven at 200°C (400°F) for about 12 minutes. Sprinkle a damp tea towel with sugar and immediately turn the baked sponge cake out onto it. Brush the baking paper with cold water (I simply place a damp cloth on it briefly) and carefully but quickly peel it off. Let the base cool and then cut it in half (do not cut the base in half, but rather in half). Whip the cream with the sugar and cream stiffener until stiff. Fold the chocolate shavings into half of the cream, then spread it over one layer. Place the second layer on top. Put a few spoonfuls of cream into a piping bag for decoration and spread the remaining cream all over the cake (I use a pastry scraper for the sides). Mark the pieces with a knife (I divide it into 12 pieces). Then garnish with whipped cream, chocolate sprinkles, hazelnuts, and mocha beans, if desired. Tastes really good when the slices have had a day to sit. The whole thing can also be baked in a springform pan using the same amount. However, this will take longer to bake the sponge cake, and it will then have to be divided into two layers.