Hazelnut caramel tartlets

Ingredients for 1 servings:

• 2 eggs
• 70 g flour
• 70 g sugar
• 3 g baking powder
• 1 tsp cocoa
• 30 g water, warm
• 30 g oil
• 1 pinch of salt
• 1 can condensed milk, sweetened (caramel variety)
• 100 g butter, room temperature
• 50 g hazelnuts, roasted, chopped
• n. B. Liqueur 43
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 170°C (top/bottom heat). Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Then beat the egg yolks with the sugar for about five minutes until light yellow, then add the water and oil while stirring. Mix the flour, baking powder, and cocoa powder, sift them into the batter, and fold in. Then carefully fold in the beaten egg whites and pour the batter into a 20cm springform pan that has been greased only on the bottom or lined with baking paper. Bake the batter for about 25 minutes; a skewer test is best. Allow the base to cool thoroughly. Beat the butter for a few minutes until very light, then add the caramel cream a spoonful at a time and mix. Finally, fold in the hazelnuts, reserving a few for decoration. Divide the sponge cake into three layers. Place the first layer in a cake ring and soak it in the liqueur. Then spread about 1/3 of the cream on top. Place the next layer on top, soak it again, and spread another third of the cream on top. Now place the last layer on top and spread most of the remaining cream on top. Decorate with the remaining cream and hazelnuts.