Lohmann cake

Ingredients for 1 servings:

• 4 eggs
• 250 g sugar
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 2 tbsp cornstarch
• 250 g hazelnuts, ground
• 2 cups of cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 1 tbsp cocoa powder, real
• 1 tbsp cocoa powder, instant (Kaba)
• 1 bar of chocolate, Lohmann almond-milk-nut (original)
• 1 bar of chocolate, Lohmann or chocolate hearts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with Lohmann chocolate

Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until frothy, then add the beaten egg whites to the mixture. Sprinkle the baking powder, cornstarch, and ground nuts over the beaten egg whites and gently fold in (careful: do not overmix). Pour everything into a 26cm springform pan lined with baking paper and bake in a preheated oven at 200°C for about 45 minutes. Towards the end of the baking time, the top of the cake tends to turn dark, so it’s best to cover it with baking paper, for example. Keep an eye on the cake; sometimes 40 minutes is enough, depending on the oven (use a skewer to test this). Let the cake cool slightly in the pan, then turn out onto a wire rack and wait until it is completely cool. It’s best to refrigerate the chocolate beforehand so it isn’t too soft. Once it’s firm enough, chop/cut it into small pieces. Beat the cream with the cream stiffener and vanilla sugar until stiff peaks form, stir in the cocoa and Kaba, then add the chocolate pieces. Spread the cream mixture over the cooled base. If you like, you can use a cake ring. You can decorate the cake however you like, for example, with chocolate hearts. A cheaper option is to place a Lohmann chocolate bar in individual pieces on the cake.