Mocha Hazelnut Cake

Ingredients for 1 servings:

• 60 g butter
• 30 g sugar
• 1 egg yolk
• some flour, for rolling out
• 6 m.-sized eggs
• 100 g sugar
• 1 pt. vanilla sugar, bourbon
• 100 g flour
• 1 tsp baking powder
• 100 g hazelnuts, ground
• 4 egg yolks
• 150 g sugar
• 125 ml espresso, hot
• 200 g butter, soft
• 100 g jam, cherry preserves or jelly
• 1 handful of morello cherries
• 1 Marzipan blanket (ready-made product) OR:
• marzipan
• powdered sugar
• rum
• some cocoa powder
• 1 cup whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Hazelnut sponge cake and mocha buttercream with marzipan

For the shortcrust pastry: Beat the butter and sugar until light and fluffy, stir in the egg yolks, knead in the flour, wrap the dough in cling film, and chill for at least 30 minutes. Preheat oven to 180°C (160°C fan oven). Roll out the dough on a floured surface and place it in the bottom of a springform pan lined with baking paper. Bake for 12-15 minutes. Allow to cool. For the sponge cake: Separate the eggs. Beat the egg yolks with 4 tablespoons of hot water until light and fluffy, while whisking in 50g of sugar and the vanilla sugar. Beat the egg whites with the remaining sugar until stiff peaks form. Mix the flour with the baking powder and hazelnuts, then fold into the egg yolk mixture along with the beaten egg whites. Pour the dough into a springform pan lined with baking paper and bake in the oven for 25-30 minutes. Allow to cool. For the cream: For the buttercream, beat the egg yolks with the sugar in a bowl over a hot water bath until white and foamy. Gradually add the hot coffee. Beat the mixture until thick and foamy. Remove from the water bath and stir in ice water until the cream is cold (important!). Beat the butter with a hand mixer until it is almost white. Stir in the mocha cream a spoonful at a time with a whisk. Spread the shortcrust pastry with cherry jam and top with morello cherries. Halve the sponge cake horizontally. Place one half on the jam, then spread half of the buttercream on top. Place the second sponge cake half on top. Spread the cake with the remaining cream and cover with marzipan. Brush the cake with cocoa powder – use a brush for the sides. Chill for 2-3 hours. Garnish with cream and other toppings before serving. Tip: When making the sponge cake, it is important to have all the ingredients ready in advance, so that you only have to add them together according to the recipe!