Rocher cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 100 g flour
• 4 eggs
• 1 tsp baking powder
• 200 g hazelnuts, ground
• Fat for the mold
• 2 packs of confectionery (Rocher, 16 pieces each)
• 600 g whipped cream
• 1 pack of cream stiffener
• 30 g almond flakes
• 40 g chocolate coating, whole milk
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cream the butter, sugar, and eggs until fluffy. Stir in the flour and baking powder and mix to form a smooth batter. Pour into a springform pan and bake in a preheated oven for approx. 30 minutes at 175°C (conventional heat) or 150°C (fan oven). Place a cake ring around the cooled base. Mix 400g of stiffly whipped cream with the crushed Rocher balls (except for 8) and spread on the base. After 30 minutes, scatter the golden-brown toasted flaked almonds around the edge. Pipe stripes of melted chocolate coating onto the cake. Finally, whip 200g of cream and pipe 16 dots using the star nozzle, then place the 8 halved balls on top.