John Myers
Ingredients for 1 servings:
- 150 g butter or margarine, soft
- 150 g sugar
- 1 packet of vanilla sugar
- 4 eggs
- 200 g hazelnuts, ground
- 1 tsp baking powder
- 32 balls of confectionery (Rocher)
- 400 ml whipped cream
- 1 pack of cream stiffener
- 40 g chocolate coating, whole milk
- 30 g hazelnuts (hazelnut flakes)
- 200 ml whipped cream
- 1 packet of vanilla sugar
- Fat for the mold
Instructions
Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes
for all who like nuts and chocolate
For the batter, beat the butter or margarine with the whisk attachment of a hand mixer on high speed until smooth. Gradually stir in the sugar and vanilla sugar and beat until the mixture is thickened. Gradually beat in the eggs (each egg for about 1/2 minute). Mix the nuts with the baking powder and stir in portions on medium speed. Pour the batter into a springform pan (26 cm, base greased, lined with baking paper) and smooth the surface. Place the pan on the oven rack. Bake for about 30 minutes at approximately 180°C (top/bottom heat, preheated) or approximately 160°C (fan oven, not preheated) or gas mark 2-3 (not preheated). Remove the finished base from the pan, turn out onto a wire rack, and let cool. Halve eight cooled confectionery balls with a sharp knife and set aside for garnishing. Crush the remaining balls in a bowl. Whip the cream with the cream stiffener until stiff and fold into the crumb mixture in two portions. Place a cake ring around the cake base and spread the cream on the base. Chill the cake. To decorate, roughly chop the chocolate and melt it in a small saucepan over low heat in a bain-marie. Press the hazelnut flakes onto the edge of the cake. Place the chocolate in a freezer bag, cut off a corner, decorate the cake with the chocolate and chill. Whip the remaining cream with vanilla sugar until stiff and put it in a piping bag fitted with a star nozzle. Decorate the cake with cream puffs and garnish with the halved candy balls. Serve well chilled.
Facebook Comments