Easter cake with hazelnut and cinnamon base, physalis and nougat

Ingredients for 1 servings:

• 130 g butter
• 175 g sugar
• 2 eggs
• 175 g flour
• 27 g hazelnuts, ground
• 55 g hazelnuts, chopped
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 pinch of salt
• Fat and flour for the mold
• n. B. Hazelnut liqueur for soaking the soil
• 330 g physalis
• 40 g water
• 66 g sugar
• 39 g cornstarch
• 16 g orange liqueur
• 1 pinch of cinnamon
• e.g. vanilla, ground
• 400 g dark chocolate coating
• 100 g nougat
• 340 g cream
• 200 g butter
• 200 g physalis
• 75 g chocolate drops
• 75 g hazelnuts, chopped
• 200 g dark chocolate coating
• n. B. cocoa powder
• e.g. chocolate decoration (chocolate Easter eggs and Easter bunny)

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

For the base: Cream the butter and sugar until creamy, then add the eggs one at a time. Mix the rest of the mixture and add it to the butter and sugar mixture. Grease and flour a 24cm baking ring and pour in the batter. Bake at 180°C (top/bottom heat) for about 25-30 minutes; test with a skewer if it’s cooked through. For the physalis compote: Puree the physalis. Bring the puree to a boil with the sugar, cinnamon, and vanilla. Mix the cornstarch with the water and slowly add it to the puree. Bring back to a boil until the mixture thickens. Finally, add the orange liqueur and chill the compote. For the nougat ganache: Bring the cream to a boil. Chop the chocolate and nougat and pour over the cream. Mix until smooth. Then stir in the butter and let the ganache cool. For the physalis chocolate center: Mix the ingredients. Assembly: Cut the base in half twice to create three layers. Place the lid upside down on the cake plate and use it as the base. Cut out an 8 cm circle from the center of the bottom and middle layers. Drizzle the layers with hazelnut liqueur. Pipe a nougat ganache ring onto the outside of the bottom layer. Then pipe a ring of physalis compote further inside. Continue alternating until you reach the inner hole. Place the middle layer on top and repeat. Now place the physalis chocolate center into the hole. Then place the lid on top. Cover the entire cake with the nougat ganache. Let it set in the refrigerator. For the Easter nest: Melt 2/3 of the chocolate coating over a water bath. Then stir in the remaining chocolate (the chocolate coating will be at a lower temperature, which prevents it from developing a gray film as it cools). Fill a large bowl with ice-cold water. Pour the chocolate into a piping bag fitted with a small, round nozzle. Pipe a nest of chocolate, slightly smaller than the cake, into the bowl of water. The cold water will instantly harden the chocolate. Let the nest harden completely for 1 minute, then remove it from the water and let it dry completely on a kitchen towel. Shortly before serving, dust the top of the cake with cocoa powder. Place the nest on top and decorate with chocolate eggs. Tip: Cut the cake into 12 slices. Cut the cake with a hot knife; then the nest will be easier! 6-7 100g packs of physalis are enough.