nut gateau with plum jam

Name: nut gateau with plum jam
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 Eggs (size M); 100 g Sugar; 100 g Flour; 1 TEASPOON Baking Powder; 25 g Cornstarch; 50 g ground hazelnuts; 800 g Whipped cream; 2 packages Vanillin sugar; 2 packages Cream stabiliser; 350 g Plum jam; 12 Hazelnut kernels to decorate; 7-10 Tbsp Cocoa powder

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

4 Eggs (size M)
100 g Sugar
100 g Flour
1 TEASPOON Baking Powder
25 g Cornstarch
50 g ground hazelnuts
800 g Whipped cream
2 packages Vanillin sugar
2 packages Cream stabiliser
350 g Plum jam
12 Hazelnut kernels to decorate
7-10 Tbsp Cocoa powder

Directions

1
Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding sugar. Stir in egg yolks. Mix flour, baking powder and starch, sieve over it and fold in. Fill the mixture into a greased springform pan (26 Ø cm) and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Take out the sponge cake, remove from the edge and let it cool down. Meanwhile roast nuts in a pan without fat, remove and let cool. Cut the sponge cake 2 times horizontally. Place a cake ring around the lower cake base. Whip 500 g cream until stiff, pour in 1 packet of vanilla sugar and 1 packet of cream firming agent. Fold in 2/3 of the nuts. Spread 1/2 of the plum puree on the bottom cake layer. Spread half of the nut cream on top and smooth it down. Place the middle cake base on top. Spread the rest of the plum puree and cream on the middle cake base and place the sponge cake lid on top. Chill the cake for approx. 45 minutes.
3
Spread 1/2 of the plum puree on the bottom cake layer. Spread half of the nut cream on top and smooth it down. Place the middle cake base on top. Spread the rest of the plum puree and cream on the middle cake base and place the sponge cake lid on top. Chill the cake for approx. 45 minutes. Whip 300 g cream until stiff, pour in 1 packet of vanilla sugar and 1 packet of cream firming agent. Fold in the remaining nuts. Fill approx. 75 g nut cream into a piping bag with a star-shaped spout, set aside. Remove the cake from the cake ring and spread the nut cream completely with the help of a pallet. Spray 1 tuff on each piece of cake. Decorate each tuff with 1 hazelnut. Dust the edge with cocoa
4
Fold in the remaining nuts. Fill approx. 75 g nut cream into a piping bag with a star-shaped spout, set aside. Remove the cake from the cake ring and spread the nut cream completely with the help of a pallet. Spray 1 tuff on each piece of cake. Decorate each tuff with 1 hazelnut. Dust the edge with cocoa
5
waiting time approx. 2 3/4 hours