Nut and egg cream cake

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 16
  • 5 Eggs (size M)
  • 200 g Icing sugar
  • 200 g ground hazelnuts
  • 1 TEASPOON Cornstarch
  • 2 sheets Gelatine
  • 300 g Whipped cream
  • 50 g Sugar
  • 100 g Butter
  • 7-10 Tbsp red sugar lettering
  • baking paper

Directions

  1. 1

    Separate the eggs, cover and chill the egg yolks. Beat the egg whites with the whisks of the hand mixer until stiff, adding icing sugar. Fold in nuts. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes.

  2. 2

    Leave to cool in the mould. Soak gelatine in cold water. Stir egg yolk and starch until smooth. Bring 100 g cream and sugar to the boil, remove from the heat. Stir in the egg yolks. Keep stirring until a creamy mixture is formed. Whip butter in pieces in the warm cream and spread on the cake. Chill for about 20 minutes. Whip 200 g cream until stiff. Dissolve gelatine and stir into the cream. Put the cream in a cool place and let it gel. Dip a teaspoon into hot water, cut off 8 small eggs and place on the cake.

  3. 3

    Whip butter in pieces in the warm cream and spread on the cake. Chill for about 20 minutes. Whip 200 g cream until stiff. Dissolve gelatine and stir into the cream. Put the cream in a cool place and let it gel. Dip a teaspoon into hot water, cut off 8 small eggs and place on the cake. Decorate with red sugar. Put the cake on a plate and serve

  4. 4

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
260 kcal
CARBS
17 g
FATS
19 g
PROTEINS
5 g