This cake has been our standard birthday cake for many years. Filling and Frosting is so chocolaty that usually a small piece is quite enough. The amount is enough for a normal springform pan for quite a lot of people. You can use almonds instead of hazelnuts – then it will become (surprise!) an almond cake. In times of salmonella the filling is risky. The expert beats the eggs hot enough to kill germs, or buys pasteurized fresh egg.
- 9 eggs
- 240g sugar
- 300g grated hazelnuts
- 1 pack vanilla sugar (I never use that)
Good preparation is important, then everything goes fast. So grease a springform pan and sprinkle with breadcrumbs. Prepare two mixing bowls. Heat the oven to 180°C air circulation. Keep mixer ready.
Separate egg whites and yolks into the mixing bowls.
Beat egg whites untill very stiff.
Beat egg yolks and sugar until foamy white. Add vanilla sugar and hazelnuts. Stir (not mix!) into egg whites. If the mass does not mix well stir some of the egg white into the hazelnut mix before.
Fill into the pan and bake for about seventy-five minutes. The mix does not expand much so the pan can be filled pretty high.
Let cool, then cut along the side. open the pan, take off the side, remove the cake from the bottom..
Cut the cake into three slices with two cuts. I do that with a sharp knife, other people use string.
Filling and Frosting
- 4 eggs
- 330g sugar
- 110g cocoa
- 2 packs vanilla sugar (I never …)
- whole hazelnuts to decorate
- 330g hard coconut cooking fat like Biskin (German)
Good preparation … So: Keep a mixing bowl and the mixer ready. Also a long knife to spread the frosting. A high bowl with very hot water is handy to keep the knife hot.
Melt the coconut fat and let cool – it must not be hot.
Mix eggs and sugar until foamy white. Add cocoa and vanilla sugar. Add lukewarm fat in small amounts. The trick is that fat and egg agglutinate like in a mayonnaise.
Put the first cake slice on a plate and cover with frosting. Add the other slices and cover as well, and cover the side at last. The frosting congeals rather quickly so you need to work fast.
Decorate with hazelnuts.
Serve with liquid cream.