Hazelnut cake

Ingredients for 1 servings:

• 10 eggs, separated
• 180 g sugar
• 200 g dark chocolate, melted
• 220 g hazelnuts, ground
• 4 tbsp rum, for soaking
• 4 tbsp water
• 300 g butter
• 2 pts. pudding powder (vanilla – bourbon)
• 2 pts vanilla sugar (bourbon)
• 4 tbsp lemon juice
• 130 g powdered sugar
• 500 g marzipan coating
• Food coloring, yellow
• Chocolate decoration

Instructions

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

filled with vanilla buttercream and marzipan coating

Sponge cake: For the batter, beat the egg whites until stiff. Meanwhile, melt the dark chocolate in a double boiler. Whisk together the egg yolks, sugar, and ground hazelnuts. Slowly fold in the beaten egg whites. Finally, add the melted chocolate and mix everything together. Pour the batter into a greased springform pan and bake at 180 degrees Celsius (convection oven) for about 30 minutes. Let it cool and then cut it in half horizontally twice. Cream: Prepare the vanilla pudding according to the package instructions and chill. Beat the butter with the remaining sugar and vanilla sugar until fluffy. Add the lemon juice and mix. Mix the rum and water together and soak the sponge cakes in it. Layer the cream between the cakes and cover the cake with marzipan. I colored the marzipan yellow. Decorate with chocolate decorations.