Hazelnut cake à la Monte

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 100 g cornstarch
• 2 packs of pudding powder (chocolate)
• 500 ml milk
• 100 g sugar
• 40 g flavoring (hazelnut flavoring paste)
• 3 sheets of gelatin
• Water for soaking
• 400 ml cream
• 400 ml milk
• 3 tbsp cornstarch
• 1 tsp honey
• 3 tbsp sugar
• 4 sheets of gelatin
• Water for soaking
• 400 ml cream

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

For the base, separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the sugar and vanilla sugar until frothy and fold into the egg whites. Sift together the flour and cornstarch, then fold into the egg mixture. Pour the batter into a 26 cm springform pan and bake at 175-190°C for 25-35 minutes. Remove from the oven and let cool. Cut the base in half. For the chocolate hazelnut cream, make a pudding from the pudding powder, sugar, and milk, then stir the hazelnut flavor paste into the warm pudding. Let the pudding cool while stirring. Soften the gelatine in a little water. Whip the cream until stiff. Dissolve the gelatine according to the package instructions and stir into the pudding (slowly blend). Fold in the cream. Set some cream aside for garnishing. Spread 2/3 of the remaining cream on the bottom layer. Place the second layer on top and spread the remaining cream on top. Chill the cake. For the milk cream, make a pudding from milk, starch, honey, and sugar. Stir the pudding until cool. Soften the gelatine and whip the cream until stiff. Dissolve the gelatine according to the package instructions and stir it into the pudding (slowly blending), then fold in the cream. Set aside some cream for garnishing. Spread 1/4 of the remaining cream on the chocolate hazelnut cream. Place the third layer on top. Cover the cake with the remaining cream. Chill slightly if necessary, then garnish with the reserved cream at the end.