Nut and cream cake

Ingredients for 1 servings:

• 150 g margarine or butter, soft
• 150 g sugar
• 5 drops of rum flavoring
• 4 egg yolks
• 4 egg whites
• 1 pinch of salt
• 120 g hazelnuts, ground
• 100 g flour
• 1 tsp baking powder
• 3 tbsp currant jelly for spreading
• 100 g hazelnuts, ground
• 750 ml cream
• 4 tbsp sugar
• 6 sheets of gelatin
• 16 chocolate decorations
• 16 hazelnuts, whole

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Hazelnut dough, enough for a 26cm springform pan. Beat softened butter with the sugar until creamy. Gradually beat in the egg yolks, then stir in the ground hazelnuts and rum flavoring. Sift the baking powder with the flour and stir in. Beat the egg whites with salt until stiff and fold in. Pour the dough into a greased springform pan, smooth it out, and bake at 180°C in a preheated oven for approx. 35 minutes. Remove from the oven, let cool slightly, carefully loosen the edges, and remove the pan. Turn out onto a wire rack and let cool, then cut in half. Nut cream: Roast the hazelnuts in a dry pan and let cool. Beat the cream with the sugar until stiff. Soak the gelatin, then dissolve it, blend it with the cream, and fold it into the cream. Fold the cooled hazelnuts into the cream. Spread the bottom cake layer with smooth currant jelly. Spread 1/3 of the cream on top, place the second layer on top, and spread 1/3 of the cream on top. Spread the remaining cream around the edges and pipe dollops of cream on top. Decorate with chocolate ornaments and whole nuts.