Small nut gateau

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Hazelnuts, up to 8 to decorate, grind finely. Separate 2 eggs. Beat 1 egg, 2 egg yolks and 125 g sugar with the whisks of the hand mixer until thick. Beat the remaining egg whites and salt until stiff.

2. 2

   Mix the baking powder and ground hazelnuts and pour onto the egg yolk foam. Slide the beaten egg whites on top and fold everything in loosely with a whisk. Line the bottom of a springform pan (20 cm Ø) with baking paper.

3. 3

   Add the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 ° C / gas: level 2) for 35-40 minutes. Let the cake base cool down a little. Carefully remove the dough from the edge of the springform pan with a sharp knife.

4. 4

   Turn the base onto a cake rack, remove the baking paper and let the cake cool down. In the meantime, melt the remaining sugar in a small pot at high heat. Turn the hazelnut kernels in the caramel.

5. 5

   Let it cool down on baking paper. (If necessary, process the remaining sugar into caramel sweets). Cut the vanilla pod lengthwise. Scrape out the pulp (keep the vanilla pod well closed.

6. 6

   Use later for other purposes; e.g. cook in a fruit jelly or in flummery) Whip 1 cup of cream, vanilla pulp and vanilla sugar until stiff. Cut the cake base horizontally and fill with the vanilla cream.

7. 7

   Whip the rest of the cream until stiff. Fill 1/3 of the cream into a piping bag with star-shaped spout. Spread the rest of the cream all around the cake. Sprinkle the edge with chopped hazelnuts. Spray 8 cream dabs onto the cake and decorate with the caramelised hazelnuts.

8. 8

   Dust thinly with cocoa. Results in about 8 pieces.