Ingredients
For the first dough:
2 eggs
60 g icing sugar
45 g flour (smooth)
For the second dough:
3 eggs
75 g icing sugar
75 g hazelnuts (grated)
1 tbsp breadcrumbs (heaped)
1 tbsp flour (grippy)
For the third dough:
3 eggs
75 g walnuts (grated)
75 g icing sugar
1 tbsp breadcrumbs (heaped)
1 tbsp flour (grip)
For the fourth dough:
3 eggs
60 g icing sugar
1 tbsp flour (grip)
1 tbsp cocoa (coated, unsweetened)
For the first Cream:
500 ml patisserie cream
100 g chocolate (white)
2 packs of cream stiffener
For the second cream:
500 ml patisserie cream
100 g chocolate (dark)
2 packs of cream stiffener
For decoration:
chocolate flakes
125 ml eggnog
1 sheet of gelatine
raspberry jam
For the marinade:
125 ml rum
125 ml water
Sugar (to taste)
Lemon juice (to taste)
Preparation
For the 1st cake base, stir the eggs and powdered sugar until fluffy and carefully fold in the flour. Bake at 180 °C for approx. 12-15 minutes.
For the second cake base, beat the eggs and icing sugar until fluffy, mix the breadcrumbs, grated hazelnuts and flour and stir in. Bake at 180 °C for approx. 12-15 minutes.
For the 3rd cake base, beat the eggs and icing sugar until fluffy, mix the breadcrumbs, grated walnuts and flour and stir in. Bake at 180 °C for approx. 12-15 minutes.
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