Grandma's nut butter cream cake

Ingredients for 1 servings:

• 150 g butter
• 200 g sugar
• 4 egg yolks
• 100 g nuts, ground
• 125 ml milk
• 1 tbsp cocoa powder or 1 packet of chocolate pudding powder (this makes it fluffier)
• 300 g flour
• 1 tbsp baking powder
• 4 egg whites
• 500 ml milk
• 100 g sugar
• 1 pkt. pudding powder, almond flavor
• 100 g nuts, ground
• 250 g butter
• 50 g coconut oil (Palmin)
• Hazelnuts, whole

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the base, first cream the butter, then add the sugar and beat until creamy. Gradually add the egg yolks. Stir in the remaining ingredients and finally fold in the stiffly beaten egg whites. Bake in a greased springform pan at 160-180°C for approx. 45 minutes. Once cooled, cut the base in half horizontally. For the buttercream, make a pudding with the milk, sugar, and pudding powder. Melt the 2 Palmin cubes in the finished pudding and cool the pudding to room temperature. Stir frequently to prevent a skin from forming. Cream the butter until fluffy and stir in the cooled pudding and the nuts. It is important that the pudding and butter are the same temperature, otherwise the mixture will curdle. Place a base on a cake plate, spread some of the buttercream on top (thinly), then another base and cream, another base, and then spread the rest of the cream all around the cake. Decorate the top as desired with a piping bag and whole hazelnuts. If you like, you can see a photo of this in my photo album under Cakes and Tortes.