Creamy nut cake

Ingredients for 1 servings:

• 5 medium-sized eggs, 5 tbsp lukewarm water
• 200 g sugar
• 200 g hazelnuts, ground
• 100 g flour
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 5 packs of vanilla sugar
• 5 packs of cream stiffener
• 1 pt. chocolate shavings
• 5 cups of cream, 200 ml each
• n. B. Hazelnuts for decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 170°C top/bottom heat (150°C fan-assisted). Beat the eggs with the sugar until frothy, then stir in the remaining ingredients for the base and 5 tbsp of lukewarm water. Pour the batter into a 26cm springform pan lined with a wire rack. Place in the hot oven and bake for approx. 30 minutes. Turn the cake out onto a wire rack and allow to cool. Then cut in half horizontally. Place a cake ring around the bottom layer. Whip 4 cups of cream, 4 packets of cream stiffener, and 4 packets of vanilla sugar. Add half a packet of chocolate shavings and fold in. Spread 1/3 of the cream on the base and place the second layer on top. Remove the cake ring and cover the cake with the remaining cream. Whip the last cup of cream with the remaining vanilla sugar and the remaining cream stiffener. Then put it in a piping bag fitted with a star nozzle and pipe dots onto the cake. Garnish with the remaining chocolate shavings and, if desired, whole hazelnuts. Refrigerate until ready to serve.