Nut Cream Cake

For the bottom: separate the eggs. Beat the egg white, water and salt with the whisk of a hand mixer until stiff. Gradually stir in 100 g sugar and 1 packet of vanilla sugar. Add the egg yolks one after the other. Mix flour and baking powder, sieve on the egg yolk mixture and carefully fold in with a spatula. Line the bottom of a springform pan (26cm) with baking paper. Pour in the sponge cake and smooth it out and bake in the preheated oven at 175 degrees for about 20 minutes. (Every oven bakes differently, always pay attention to it and do a cooking test in between) Let the cake cool down and cut twice horizontally

For the filling: Mix the sugar, vanilla sugar and cream stiffener in a bowl. Whip the cream until stiff and gradually pour in the sugar mixture. Finally fold in the ground nuts. Now brush the bottom base with the cream, then place the middle base on it, brush with cream and finally put the lid on and spread the rest of the cream on it and all around. Put the cake in a cool place!

For the marzipan cap: Dice the marzipan and knead with the powdered sugar. Place two cling films next to each other on a work surface, dust with a little icing sugar and roll out the marzipan in a circle (approx. 35-40 cm diameter). Place the marzipan lid on the cake using the cling film. Remove the film. Press the marzipan lid down a little and cut off any excess marzipan. For the decoration: whip the cream until stiff. Fill in a piping bag with a star nozzle and squirt a cream tuff onto each piece. Put a hazelnut on each tuff. Dust the center with icing sugar in a circle