Ingredients
In the mixture
1 egg
30 g of butter
Sugar 20 g
Baking powder, 1/2 tsp.
30 grams of hazelnut flour
Grated chocolate, 1 tablespoon
When filling:
15 ml egg liqueur and 75 ml of cream
one gelatin leaf
For the garnish and topping:
80 ml of egg liqueur
one gelatin leaf
50 ml cream and 1 tsp icing sugar
cocoa powder sprinkles
INSTRUCTIONS
1. Set the oven to 180 °C. Using baking paper, line a springform cake pan (12 cm in diameter). Beat the egg white until stiff after separating the egg yolk. Egg yolk, butter, and sugar are combined in a cream. Add the hazelnuts and baking powder to the mixture along with the chocolate. All the ingredients should be thoroughly combined before adding the egg white. Place the sponge mixture in the cake pan, smooth the top, and bake for 15 to 20 minutes. The cake should be taken out of the pan and left to cool.
2. Cream must be whipped until stiff. The egg liquor is warmed. Soften the gelatine, squeeze out any extra liquid, and then stir the gelatine into the egg liqueur to dissolve it. 1 tablespoon of cream is then stirred in, followed by the remaining cream. Cut out a circle of sponge using the larger cake ring, then slice it in half by cutting through the middle horizontally.
3. Reposition the cake's bottom half inside the cake ring, then spread the cream mixture all over. Reposition the other half on top, then allow to cool for about two hours. Gently warm the egg liqueur to make the topping.
4. Set apart for cooling. Remove the cake from the cake ring with care. Spread the topping evenly over the cake and place in the refrigerator for an additional two hours. When the cream and icing sugar are stiff, pipe it onto the cake's top and decorate with a scattering of chocolate strands.