Lavanttal hazelnut cake

Ingredients for 1 servings:

• 200 g powdered sugar
• 6 egg yolks
• 4 tbsp water
• 1 packet of vanilla sugar
• 1 tbsp lemon juice
• 150 g flour
• 100 g hazelnuts, ground
• 6 egg whites
• 1 tsp baking powder
• 0.3 liters of milk
• 1 packet of pudding powder (vanilla flavor)
• 150 g powdered sugar
• 190 g butter
• 40 g hazelnuts, ground
• possibly QimiQ
• 160 g jam (cranberry jam), strained
• 2 tbsp liqueur (nut liqueur), maybe more or less or
• rum
• 30 g hazelnuts, ground
• 2 packs of confectionery (Giotto)

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Total time approx. 4 hours

the best nut cake from my great-grandmother

Preheat oven to 175°C (fan oven). Beat the egg yolks with the water until very foamy, almost white in color. Then add the powdered sugar and vanilla sugar and mix well with the lemon juice. Mix the flour with the grated hazelnuts and baking powder. Beat the egg whites until stiff peaks form. Stir the flour and egg whites alternately into the yolk mixture. Pour into a springform pan and bake at 175°C for 45 minutes. Allow to cool. For the cream, whisk the custard powder and milk together and bring to a boil, stirring constantly. Keep stirring to avoid lumps. Remove the pudding from the heat and place it in a cold water bath. Keep stirring until the pudding has cooled. Important: keep stirring vigorously with the whisk! Beat the butter with a mixer until very fluffy, then add the powdered sugar. Once the pudding has cooled, add it a spoonful at a time (very important!) to the butter and sugar mixture and mix well. Finally, stir in the grated hazelnuts. If you want more cream, you can add 1 packet of QuimiQ (=250g whipped cream) right at the end. To do this, whip the whipped cream separately until creamy and then add a spoonful at a time to the pudding and butter mixture. Cut the cake in half. Mix the strained cranberry jam with the nut liqueur (alternatively: rum) and spread it on each cake layer. Then fill the cake with cream. Assemble the layers. Spread the cream on the outside of the cake. Push the grated hazelnuts to the side. Garnish the cake with Giotto.