INGREDIENTS
FOR THE GROUND
6 eggs (size M)
230g sugar
1 pinch of salt
150 g wheat flour (Type 405)
2 tbsp baking cocoa
70 g ground hazelnuts
FOR THE CREAM
100 g chocolate eggs
500g mascarpone
250 g cream
2 tbsp sugar
1 tbsp vanilla extract
ASIDE FROM THAT
250 g cream
350 g chocolate eggs
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the springform pan base (Ø 20 cm) with baking paper. Beat eggs with sugar and salt for at least 4 minutes with the whisk of the hand mixer until foamy.
2nd step
Mix the flour with cocoa and nuts and fold into the egg mixture with a spatula. Pour the sponge cake dough into the mold. Bake in the lower third of the preheated oven for approx. 35 minutes. Remove the cake directly from the tin and turn it out onto a baking rack lined with baking paper. Allow to cool completely.
3rd step
For the cream, unwrap the chocolate candies and chop them finely. Put aside. Put the mascarpone with the still liquid cream in a bowl and stir. Add the sugar and vanilla extract and continue beating with the whisk of the hand mixer until the cream is stiffly whipped. Stir in chopped chocolate eggs.
4th step
Halve the sponge cake twice horizontally. Place the bottom layer on a plate. Place the cake ring around. Put almost half of the cream on top and smooth it out with a cake server. Place the second base on top and press down lightly. Add the remaining cream, except 3-4 tablespoons, and smooth it out. Place the last layer on top and spread the reserved cream. Chill in the refrigerator for at least 2 hours.
5th step
Loosen the cake ring. Roughly chop half of the chocolate candies. Whip the cream. Spread the cake thinly with the cream. Press chopped chocolate eggs onto the edge of the cake. Halve the remaining chocolate eggs and decorate the cake with them.
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