Hazelnut cake bases

Ingredients for 1 servings:

• 300 g sugar
• 6 m.-sized eggs
• 1 pinch of salt
• 300 ml buttermilk
• 250 ml sunflower oil
• 450 g flour
• 200 g hazelnuts, chopped
• 1 tsp cinnamon
• 1 packet of baking powder
• 40 g cocoa powder

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour

brilliant for themed cakes

Whisk the eggs, sugar, and salt until creamy. Add both liquids and mix well. Combine the flour and baking powder and fold into the egg mixture. Toast the hazelnuts in a pan to bring out their flavor. Fold into the batter. Divide the batter and place each into a 20-24 cm diameter dish. Bake in a preheated oven at 180°C for about 40 minutes. Do the skewer test and use your oven’s instructions to determine the correct temperature. Once the bases have cooled, split them horizontally to make 4 bases. Tip: If you let the bases stand, covered, for 1 day, they won’t be as crumbly when used in a cake.