Nut cream cake

Nut cream cake – better than from the pastry shop

The fine cream combined with the nutty sponge cake will blow you away. With our simple step-by-step instructions, you’re guaranteed to succeed!

INGREDIENTS

FOR THE DOUGH

6 eggs (size M)
150 g sugar
2 – 3 drops of rum flavoring
125 g soft butter
1 pinch of salt
100 g ground hazelnuts
150 g flour
1 packet of baking powder

FOR THE CREAM

600 g cream
4 tbsp sugar
3 packets of cream stiffener
100 g ground hazelnuts

FOR THE DECORATION

12 whole hazelnuts
12 chocolate flakes
100 g chopped hazelnuts

PREPARATION

1st step
For the dough, beat 6 eggs with sugar and rum flavoring for at least 4 minutes until the mixture thickens. Slowly stir in the butter. Mix the salt with the hazelnuts, flour and baking powder and carefully fold into the dough.

2nd step
Preheat the oven to 180 degrees (fan oven: 160 degrees).  Line a springform pan (Ø 26 cm) with baking paper. Put the dough in the pan and bake in the preheated oven for about 30-35 minutes. Do the toothpick test to check whether the cake is ready. Use a knife to loosen the cake from the edge of the springform pan. Allow the cake to cool completely. Then halve it to create two layers.

Step 3
For the cream, whip the cream with sugar and cream stiffener until stiff. Fill about 4-5 tablespoons into a piping bag with a star nozzle and set aside. Fold the hazelnuts into the rest of the cream. Place the first sponge cake layer on a cake plate. Spread about 4-5 tablespoons of cream on the base and smooth it out.

Step 4
Place the second cake layer on top and spread the rest of the cream all around. Press chopped hazelnuts all around the edge of the cake. Use the piping bag to pipe 12 cream puffs onto the cake. Place 1 hazelnut on each of the cream puffs.  Pipe another 12 smaller tufts of cream onto the cake, then place a chocolate decoration leaf on each one. Chill the cake for at least 1 hour or until ready to serve.