Cappuccino Nut Cake

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 1
  • 5 Eggs (size M)
  • 125 g Sugar
  • 1 pinch Salt
  • 200 g coarsely ground
  • 7-10 Tbsp Hazelnuts
  • 1 TABLESPOON Mocha liqueur
  • baking paper
  • 7-10 Tbsp For the filling and for
  • 5 TABLESPOONS instant coffee
  • 650 g Whipped cream
  • 100 g Sugar
  • 1 (100 g) bar of mocha-
  • 7-10 Tbsp chocolate
  • 50 g crushed hazelnuts
  • 1 package Vanillin sugar
  • 7-10 Tbsp Cocoa powder

Directions

  1. 1

    1) Separate the eggs. Beat the egg whites until stiff, adding sugar and salt. Beat the egg yolks one after the other. Fold in nuts and mocha liqueur. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  2. 2

    Pour in the dough and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for 30-40 minutes. Place upside down on a cake rack and let cool off. Remove from the tin and let it rest - preferably overnight.

  3. 3

    2) Pass the coffee through a sieve. Whip 500 g cream, coffee and sugar until stiff. Cut the sponge cake twice crosswise. Spread a good half of the cream on the bases. Put the cake together and spread with the remaining mocha cream.

  4. 4

    Chill for about 30 minutes. 3) Peel off about 2/3 of the chocolate curls with a peeler. Carefully mix the chocolate and hazelnut flakes. Press approx. 3/4 of it to the edge of the cake. 4) Whip the rest of the cream until stiff, add vanilla sugar.

  5. 5

    Pour into a piping bag with star-shaped spout. Decorate the cake with cream patches. Put the rest of the chocolate-nut mixture in the middle. 5) Melt the rest of the chocolate. Pour into a small freezer bag and let cool a little.

  6. 6

    Cut off a small corner, drizzle chocolate on the cream patches. Put the cake in a cool place and dust with cocoa before serving. Makes about 16 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake