Latte macchiato nut cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then pour in 40 g of sugar. Stir in egg yolks. Mix flour, ground hazelnuts, 1 teaspoon of cocoa and baking powder and fold in. Finally, stir in 3 tablespoons of milk. Fill the mixture into a greased springform pan (20 cm Ø) and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove the base from the oven and let it cool down. Soak the gelatine in cold water. Melt the nougat over a warm water bath. Mix mascarpone, 6 tablespoons milk, 60 g sugar and nougat. Squeeze the gelatine and dissolve. Mix with 3 tablespoons of the cream, then stir into the remaining cream. Whip 200 g cream until stiff and fold into the cream. Halve the cream, stir into one half of the espresso powder. Spread the espresso cream over the sponge cake and chill for about 15 minutes. Fill with the lighter cream and smooth it down.

3. 3

   Squeeze the gelatine and dissolve. Mix with 3 tablespoons of the cream, then stir into the remaining cream. Whip 200 g cream until stiff and fold into the cream. Halve the cream, stir into one half of the espresso powder. Spread the espresso cream over the sponge cake and chill for about 15 minutes. Fill with the lighter cream and smooth it down. Chill the cake for about 1 hour, then remove from the mould. Roast the nuts in a pan without fat, take them out and chop them roughly. Whip 200 g cream until stiff (but not too firm). Spread the cream loosely on the cake and dust with about 1 teaspoon of cocoa. Decorate with chopped nuts

4. 4

   Chill the cake for about 1 hour, then remove from the mould. Roast the nuts in a pan without fat, take them out and chop them roughly. Whip 200 g cream until stiff (but not too firm). Spread the cream loosely on the cake and dust with about 1 teaspoon of cocoa. Decorate with chopped nuts