Cappuccino Nut Cake

Name: Cappuccino Nut Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 75 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; 2 Bags of cappuccino instant powder (1 cup portion, 10 g each); 3 (à 200 g) Cup of whipped cream; 30 g Sugar; 75 g crushed hazelnuts; 1 Bag of chocolate flakes (enclosed in the cappuccino instant powder pack, 7 g); 2 TABLESPOONS Hazelnut flakes; 100 g Whipped cream; 14 Chocolate mocca beans; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
75 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
2 Bags of cappuccino instant powder (1 cup portion, 10 g each)
3 (à 200 g) Cup of whipped cream
30 g Sugar
75 g crushed hazelnuts
1 Bag of chocolate flakes (enclosed in the cappuccino instant powder pack, 7 g)
2 TABLESPOONS Hazelnut flakes
100 g Whipped cream
14 Chocolate mocca beans
baking paper

Directions

1
For the dough, beat the eggs and 3 tablespoons of warm water with the whisk of the hand mixer until frothy. Add sugar and vanillin sugar while stirring. Mix flour, starch and baking powder and carefully fold into the egg mixture. Fill the dough into a springform pan (24 cm Ø) lined with baking paper and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 25 minutes. In the meantime, mix cappuccino instant powder and 1 tablespoon of hot water and let it cool down.
2
Remove the base from the springform pan and let it cool down on a cake rack. Cut through horizontally twice. Whip cream and sugar until stiff. Add mixed cappuccino powder. Remove 1/3 of the cappuccino cream, fold the nuts into the rest. Spread half of the cappuccino nut cream on one cake base and place the second cake base on top. Spread the rest of the nut cream on top. Cover with the third cake base. Spread the remaining cappuccino cream all around the cake. Sprinkle with chocolate flakes. Roast the hazelnut flakes in a pan without fat.
3
Spread the rest of the nut cream on top. Cover with the third cake base. Spread the remaining cappuccino cream all around the cake. Sprinkle with chocolate flakes. Roast the hazelnut flakes in a pan without fat. Decorate the edge of the cake with the chocolate flakes. Mark 14 pieces on the cake with a cake divider. Whip cream until stiff for decoration. Pour into a piping bag with a star-shaped spout and squirt one tuff onto each divided cake piece. Place one mocha bean on each. Results in 14 pieces
4
Decorate the edge of the cake with the chocolate flakes. Mark 14 pieces on the cake with a cake divider. Whip cream until stiff for decoration. Pour into a piping bag with a star-shaped spout and squirt one tuff onto each divided cake piece. Place one mocha bean on each. Results in 14 pieces
5
Freezing the cake: Prepare the cake so that you have spread the cappuccino cream on the cake. Sprinkle with chocolate flakes and freeze. Allow to defrost at room temperature for about 3 hours. Then decorate with cream and mocha beans