Ingredients:
For the sponge cake:
6 eggs
200 g sugar
200 g ground almonds
200 g ground hazelnuts
2 drops bitter almond flavouring
1 level teaspoon of baking powder
2 packets of vanilla pudding powder
1 pinch of salt
For the filling:
600 ml cream
3 tablespoons sugar
1 tablespoon cocoa drink powder
3 tablespoons rum
To garnish
Cocoa drink powder
White chocolate shavings
Preparation:
Preheat the oven to 175 °C.
Beat the eggs until frothy, gradually sprinkling in the sugar.
Mix the almonds, nuts, baking powder, salt and pudding powder and fold into the egg mixture with the bitter almond flavouring. Pour
the dough into a springform pan lined with baking paper and bake in the hot oven for around 45 minutes.
Take the base out, remove the baking paper and allow to cool.
Cut the base in half.
For the filling, beat the cream, sugar and cocoa powder until stiff.
Stir in the rum. Place the bottom layer on a cake plate, enclose it with a cake border and spread 1/3 of the cream on it.
Place the middle layer on top and add another third of the cream on top.
Place the top layer on top.
Remove the springform pan and spread the remaining cream over the cake.
Dust with cocoa powder and garnish with chocolate shavings.
Leave to cool.
Tips: Sprinkle the bases with rum to taste.
Use a serrated cake decorating comb to create patterns on the cake.
Add chocolate shavings to the cocoa cream to taste.