Nut cake for themed cakes with ganache filling

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 tsp vanilla extract or 1 sachet bourbon vanilla flavoring
• 1 pinch of salt
• 250 g hazelnuts, ground
• 200 g nougat
• 250 g rapeseed oil
• 50 g oat milk (oat drink)
• 200 g wheat flour
• 2 tsp baking powder
• Fat and flour for the mold
• 300 g sweet cream
• 200 g dark chocolate

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

First, beat the eggs with the sugar, vanilla extract, and a pinch of salt for about 4-5 minutes until creamy. If you are not using pre-roasted hazelnuts, toast them slowly in a non-stick pan, stirring frequently, until they give off a nice roasted aroma. Gradually melt the nougat over a warm water bath. Next, briefly stir the oil and milk into the egg mixture and add the nougat. Finally, fold in the flour mixed with the baking powder along with the hazelnuts. Pour the batter into a greased and, if necessary, floured baking pan and bake at 160°C (top/bottom heat) for 25 minutes. However, the baking time depends heavily on the baking pan used, so it is best to check this frequently, including with a skewer. Once the cake has cooled, it can be cut into the desired shape or sliced ​​horizontally and filled with ganache. For the ganache, gently heat the cream in a saucepan with the slightly chopped chocolate over low heat until the chocolate has melted. Now cool the ganache first at room temperature, then in the refrigerator to refrigerator temperature. Beat with a hand mixer using the whisk attachment until stiff peaks form, then pour it into the cake. If you are using milk or white chocolate instead of dark chocolate, adjust the proportions: 200g of cream would be used with 200g of milk chocolate, and for a white chocolate ganache for the filling, use 300g of white chocolate for 200g of cream. The cake can be decorated last, as desired. I used white chocolate coating for this. It works well to first dissolve fat-soluble color pigments in melted cocoa butter drops and then stir them into the melted chocolate coating. The colored chocolate can then be applied with a food-safe brush. Note: The batter is ideal for baking themed cakes, either for baking pans with a specific shape, or for baking it in a springform pan or a baking frame and then cutting it into a specific shape yourself. Therefore, depending on the desired shape of the cake, you’ll need to gain experience with the amount of batter. For me, for example, the batter was enough for a Fireman Sam silicone baking pan and a small silicone baking pan with a diameter of about 10 cm.