Juicy nut dream

Ingredients for 1 servings:

• 5 eggs
• 5 tbsp water, cold
• 400 g sugar
• 250 g flour
• 2 tsp baking powder
• 125 ml water
• 2 tbsp cocoa powder
• 170 g butter
• 150 g hazelnuts, ground
• 100 g raisins, pureed
• 100 g apricot jam
• 100 ml whipped cream
• 150 g hazelnuts, sliced

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 20 minutes

Separate the eggs. Beat the egg whites with 5 tablespoons of water until stiff. Gradually beat in 150g of sugar. Fold in the beaten egg yolks. Mix the flour with the baking powder, sift, and fold into the egg white mixture in portions. Pour the batter into a greased 28cm springform pan lined with baking paper. Bake at 170°C for about 40 minutes. Cut the cooled cake in half horizontally. For the filling, make a syrup from 125ml of water and 150g of sugar. Dissolve the cocoa powder in it. Crumble the top half of the cake, pour over the cocoa syrup, and let it soak in well. Beat 150g of butter until smooth. Stir in the ground nuts, raisins, and the breadcrumb mixture. If the mixture is too stiff, stir in another 2-3 tablespoons of water. Spread the jam over the cake base, spread the filling evenly, and smooth it out. For the glaze, melt 20g of butter, add 100g of sugar, and melt until it begins to brown. Add the cream and simmer until the sugar dissolves. Stir in the sliced ​​hazelnuts. Pour the mixture over the cake and spread evenly all over. Then refrigerate the cake for 3 hours.