Cappuccino cake with hazelnut

Name: cappuccino cake with hazelnut
Total time: 10 min
Yield: 12
Ingredients: 25 gram hazelnut; 50 milliliters strong espresso coffee; 4 tablespoon sugar; 250 milliliters whipped cream; 1 farmer's cake; 0.5 tablespoon cocoa; 2 tablespoon powdered sugar; 7 Easter flips or other chocolates

Ingredients

25 gram hazelnut
50 milliliters strong espresso coffee
4 tablespoon sugar
250 milliliters whipped cream

1 farmer's cake
0.5 tablespoon cocoa
2 tablespoon powdered sugar
7 Easter flips or other chocolates

Directions

Finely chop the hazelnuts. Roast them golden brown in a dry frying pan and let them cool in a cup.
In a bowl, stir the espresso with the sugar into a thick syrup. Add the cream and beat everything into a firm cream.
Put the cake on a dish and brush generously and some woolly with cappuccino cream. Mix the cocoa and icing sugar through the hazelnuts and sprinkle over the cake just before serving. Garnish with Easter flips.