Ingredients
4 eggs
120 g sugar
1 pack vanilla sugar
2 tbsp hot water
80 g flour
40 g ground walnuts
25 g cocoa powder
1 tsp baking powder
Separate the eggs and stir the egg yolks together with the sugar, vanilla sugar and water until very foamy. Mix the flour, nuts, cocoa and baking powder, sift and carefully fold into the egg yolk mixture. Beat the egg whites into snow and fold in as well. Line the
bottom of a 20 cm springform pan with baking paper, pour in the dough and bake in a preheated oven at 190°C for 25 minutes. Don’t forget the swab sample.
Hazelnut cream
400 ml cream
2 packs vanilla sugar
2 packs cream stiffener
50 g ground hazelnuts
Start whipping the cream as soon as it starts to solidify. Add the vanilla sugar and cream stiffener and continue whipping the cream until stiff. Then fold in the hazelnuts.
Dark ganache
300 g dark chocolate
200 ml cream
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