John Myers
Ingredients for 1 servings:
- 2 eggs
- 125 g sugar
- 100 ml oil
- 100 ml orange juice
- 150 g flour
- ½ pack of baking powder
- 2 eggs
- 125 g sugar
- 100 ml oil
- 100 ml milk
- 100 g hazelnuts, ground
- 150 g flour
- ½ pack of baking powder
- 2 eggs
- 125 g sugar
- 100 ml oil
- 100 ml orange juice
- 150 g flour
- 2 tbsp cocoa powder, unsweetened
- ½ pack of baking powder
- 2 packets of vanilla pudding powder
- 1 liter of milk
- 500 g butter, soft
- 200 g powdered sugar
- 6 tbsp strawberry jam
- 12 chocolate flakes
- 100 g hazelnut brittle
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 45 minutes
Preheat the oven to 200°C. Line three springform pans or cake rings of the same diameter with baking paper. Base 1: Beat the eggs with sugar for 2-3 minutes until thick and creamy. Add the oil and juice while stirring. Mix the flour and baking powder and immediately stir in. Pour the mixture into one of the baking pans and bake in the oven on the lowest rack at 180°C fan-assisted for 40-45 minutes. Then let cool. Base 2: Beat the eggs with sugar for 2-3 minutes until thick and creamy. Add the oil and milk while stirring. Mix the hazelnuts with the flour and baking powder and immediately stir in. Pour the mixture into the second baking pan and bake in the oven on the lowest rack at 180°C fan-assisted for 40-45 minutes. Then let cool. Base 3: Beat the eggs with sugar for 2-3 minutes until thick and creamy. Add the oil and juice while stirring. Mix the flour, cocoa powder and baking powder and immediately stir in. Pour the mixture into the third baking tin and bake in the oven on the lowest rack at 180°C fan/convection oven for 40-45 minutes. Then let cool. Buttercream: Prepare the pudding with the milk according to the package instructions and let cool. Cream the butter with the icing sugar until creamy and stir in the pudding a spoonful at a time. Finishing and decoration: Spread the first layer with smooth jam. Place the second layer on top and spread with 1/4 of the cream. Place the third layer on top and also spread with 1/4 of the cream. Put 5 tablespoons of cream into a piping bag fitted with a large star nozzle. Cover the cake all over with the remaining cream. Pipe dots of cream on top, sprinkle with brittle and garnish with chocolate leaves. Chill for 2 hours.
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