Preparation:
Take 1 dl of the remaining milk and add the rest to the melted candies and heat (increase the temperature).
In a separate bowl, put the egg yolks, cornstarch, sugar and mix with 1 dl of cold milk until smooth so that there are no lumps.
When the milk with the candies is heated, add the mixture of egg yolks, cornstarch, sugar and cold milk and let the cream boil down (the cream should be firm, so it must be stirred vigorously to avoid lumps).
Remove from the heat, cover the surface of the cream with cling film (to prevent a skin from forming) and let it cool.
Sponge cake:
While the cream is cooling, prepare the base: add a little salt to the egg whites and beat, gradually add sugar and beat with the mixer until stiff.
Sift the flour, cocoa and baking powder and carefully add to the egg whites, mix by hand, finally add the roasted ground hazelnuts and mix everything lightly.
Finally, add the oil slowly while stirring.
Divide the dough into 2 parts and bake two separate bases. Pour the mixture into a round baking pan with a diameter of 22-26 cm, the bottom of which has been lightly buttered and lined with baking paper.
Bake the bases at 180 °C for about 20 minutes, or bake a little longer or shorter depending on the oven.
Remove the baked bases and let them cool.
Continuation of the cream:
Add butter to the lukewarm (not completely cooled!) cream and mix well. Beat the sweet cream until stiff, adding cream stabilizer (if you are using plant-based cream, cream stabilizer is not necessary), add to the cream and mix everything carefully.
Assembly:
Halve each of the two baked layers to make four layers in total. If you find it easier, you can divide the dough into 4 parts and bake 4 layers. You can also choose an easier option – bake two layers and do not cut them, so that instead of four thin layers, the cake has two slightly thicker layers of sponge cake.
Assemble the cake in a cake ring. Put the first layer in it, drizzle with a little milk (if the layer already seems soft and moist to you, you can skip this step. It is important not to add too much liquid, a few spoonfuls are enough). Then spread with the caramel hazelnut cream, repeat the process with the remaining layers and finish with the cream.
Assembly:
Cut each of the two baked layers in half to make four layers in total. If you find it easier, you can divide the dough into 4 parts and bake 4 layers. You can also choose an easier option – bake two layers and do not cut them, so that instead of four thin layers, the cake has two slightly thicker layers of sponge cake.
Assemble the cake in a cake ring. Put the first layer in it, drizzle with a little milk and rum flavoring (if the layer already seems soft and moist to you, you can skip this step. It is important not to add too much liquid, a few spoonfuls are enough). Then spread with the caramel hazelnut cream, repeat the process with the remaining layers and finish with the cream.
Assembly:
Cut each of the two baked layers in half to make four layers in total. If you find it easier, you can divide the dough into 4 parts and bake 4 layers. You can also choose an easier option – bake two layers and do not cut them, so that instead of four thin layers, the cake has two slightly thicker layers of sponge cake.
Assemble the cake in a cake ring. Put the first layer in it, drizzle with a little milk and rum flavoring (if the layer already seems soft and moist to you, you can skip this step. It is important not to add too much liquid, a few spoonfuls are enough). Then spread with the caramel hazelnut cream, repeat the process with the remaining layers and finish with the cream.
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