Nut and cream cake

Ingredients for 1 servings:

• 150 g hazelnuts
• 3 eggs
• 125 g sugar
• 1 tsp baking powder
• 1 pinch of salt
• 250 ml cream
• 2 packs of cream stiffener
• 2 tsp sugar
• 1 packet of vanilla sugar
• 250 ml cream
• 50 g hazelnuts, chopped
• Cocoa powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the batter, finely grind the hazelnuts, reserving 8 for garnishing. Separate 2 eggs, beat 1 egg, 2 egg yolks, and the sugar with a hand mixer fitted with a whisk until thick and foamy. Mix the ground hazelnuts with the sifted baking powder and add to the egg yolk mixture. Beat the egg whites with salt until stiff peaks form, then add to the batter and mix everything lightly with a whisk. Pour the batter into a 20 cm diameter springform pan and smooth the surface. Bake at 180 degrees Celsius for 35-40 minutes. Cut the cooled cake base in half. For the filling, whip the cream with cream stiffener, sugar, and vanilla sugar until stiff peaks form, spread onto the bottom layer and cover with the top layer. For the garnish, whip the cream until stiff peaks form and fill a piping bag fitted with a star nozzle. Spread the remaining cream evenly over the top and sides of the cake. Sprinkle the cake edges with the chopped hazelnuts. Pipe 8 cream puffs onto the cake and garnish with the reserved whole hazelnuts. Dust the finished cake lightly with cocoa powder.