crumb cake

Ingredients for 1 servings:

• 200 g margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 6 egg yolks
• 100 g flour
• ½ pack of baking powder
• 25 g cornstarch
• 100 g hazelnuts, ground
• 100 g chocolate, grated
• 6 egg whites
• ½ liter cream
• 2 packs of cream stiffener
• 1 tsp cocoa powder
• 2 cl rum
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Beat margarine, sugar, and 1/2 sachet of vanilla sugar with the egg yolks until fluffy. Fold in the flour, baking powder, cornstarch, ground nuts, and grated chocolate. Beat the egg whites until stiff and fold in. Pour into a greased springform pan. Bake in a preheated oven at 160°C for approx. 60 minutes. Allow to cool. Now hollow out the cake so that the bottom and sides remain intact. Crumble the hollowed-out mixture into breadcrumbs, reserving 4 tablespoons for garnishing. For the filling, whip the cream with the cream stiffener until stiff. Mix in 1/2 sachet of vanilla sugar, rum, cocoa powder, and the cake crumbs. Pour into the hollowed-out cake. Spread the remaining crumbs over the cake and then dust with powdered sugar.