A great cake recipe for any occasion:
1. for the batter, beat butter or light butter with mixer fitted with whisk on high speed until smooth. gradually fold in sugar and vanilla sugar, mixing until combined. Gradually fold in eggs (each egg about ½ minute).
2. combine nuts with baking powder and fold in in batches on medium speed. Pour the batter into a cake springform pan (O 26 cm, bottom greased, lined with parchment paper) and smooth it out. Place the pan on the oven rack in the oven. 3.
Remove the cake base from the pan, turn it out onto a cake rack and cool the base.
Cut eight precooled confectionery balls in half with a sharp kitchen knife and set aside for garnish. Crush the remaining balls in a baking bowl.
Whip cream with cream stiffener until stiff and fold into crumb mixture in 2 portions. Place a springform pan rim around the cake base and spread the amount on the base. Leave the cake to cool.
6. for decoratingCrush the chocolate coating and stir in a small saucepan in a bain-marie at low temperature until smooth. Bake the hazelnut flakes in a frying pan.
Remove the cake from the springform pan and press the hazelnut flakes against the edge of the cake. Put the cooking chocolate in a freezer bag, cut a corner into small pieces, decorate the cake with the cooking chocolate and leave it to cool.
7. Schlago
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