Cappuccino cake with hazelnut
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.
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