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Chocolate hazelnut cake with sugar and chocolate eggs

Chocolate hazelnut cake with sugar and chocolate eggs

Ingredients for Chocolate hazelnut cake with sugar and chocolate eggs

AmountIngredient
6 St Eggs
340 grams Butter
220 grams Sugar
1 tsp Lemon, untreated, (abger
dish) 150 grams
Flour 50 g
Cornstarch 1 Pck
Vanilla pudding powder 500 ml
Milk
Powdered sugar 100 grams
Nougat 100 grams
Sour cherry jelly
Sugar, eggs, colorful
Chocolate eggs and chips
Hazel nuts, mixed

Chocolate hazelnut cake with sugar and chocolate eggs Directions

1st Preheat oven to 180 degrees (convection 160 degrees) Preheat. Separate the eggs. 90 g melted butter. Egg yolks, 180 g sugar and lemon zest until fluffy. Beat egg whites until stiff, giving the beaten egg. Mix flour and starch, about seven. Melted butter in a thin stream Stir in the flour. The mixture to a baking sheet lined with spring-form fill (diameter 26 cm), bake 30-35 minutes. Allow to cool. Leaching and halve horizontally.

2nd Pudding with milk, remaining sugar, cook according to package specification. Sprinkle powdered sugar over, cool. 250 g butter nougat cream and beat (same temperature) until foamy. Stir the pudding spoon fashion.

3rd To create a sponge cake bottom ring. Brush with jelly. 1 / 3 of cream spread on it. 2nd Put the ground, with 1 / 3 of the cream coat. Remaining cream into a piping bag with star tip. Squirt in spots and broad lines on the edge and surface, press flat with a serrated dough scraper.

4th Cake with sugar and chocolate eggs, chocolate chips and nuts decorate planed.


 

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