Nut cake

Ingredients for 1 servings:

• 6 eggs
• 200 g hazelnuts, ground
• 175 g sugar
• 1 packet of baking powder
• 75 g block chocolate
• 2 cups whipped cream
• ½ pack of chocolate sprinkles or chocolate shavings
• 6 walnuts
• Fat and breadcrumbs for the form

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Combine the ground hazelnuts and baking powder, fold in, and mix well (the batter will be very firm and sticky). Fold in the beaten egg whites. Line the bottom of a 24 cm springform pan with baking paper. Grease the sides with butter and dust with breadcrumbs. Pour the batter into the springform pan, smooth it out, and bake in the oven at 175°C (top/bottom heat) or 160°C (convection oven) for 30 minutes (test with a toothpick). Remove the sides of the springform pan and let the cake cool. Carefully turn the cake out onto a cake plate. Grate the chocolate. Whip the cream until stiff peaks form, gradually adding the grated chocolate (optional: add 1 sachet of vanilla sugar if desired). Take a small amount (about 1/4) of the cream and set it aside for later decoration. Spoon the remaining cream onto the cake and spread it evenly over the top and sides. Crack the walnuts and halve them. Transfer the reserved cream to a piping bag fitted with a star nozzle and pipe 12 evenly spaced cream dots. Place a walnut half on each dot. Decorate the edges and top center of the cake with chocolate sprinkles/shavings as desired.