Hazelnut layer cake with coffee cream

Preheat the oven to 180 ° C.

Put the hazelnuts in an ovenproof dish and roast them in the oven for 5 minutes.

Put the hazelnuts in the food processor or in the container of the hand blender and grind. Keep the rest separate.

Put the ground hazelnuts, icing sugar and the cake flour in a bowl and mix them one by one.

Beat with a mixer in approx. 7 min. Light and airy.

Increase the oven temperature to 200 ° C. In the meantime, clean the mixer.

Split the eggs and store the yolks. Keep 2 proteins per pie apart, the rest of the proteins are not used.

Put the proteins in a fat-free bowl and beat the egg whites with the fine granulated sugar with the mixer. Spatefully fold the hazelnut batter through.

Spread the batter over a baking sheet covered with parchment paper and bake for about 15 minutes in the oven.

Put the egg yolks in a bowl and beat with the mixer to a light yellow, airy mass.

Meanwhile, bring the water and sugar to a boil in a saucepan.

Cook until the sugar syrup reaches a temperature of 116 ° C (use the thermometer). Mix in the espresso powder.

Add the syrup to the egg yolks while mixing. Continue mixing until the mixture has cooled down to lukewarm.

Then add the butter bit by bit, until an even cream is formed.

Cut the hazelnut base into 4 equal squares and cut the edges nicely straight.

Chop the chocolate coarsely. Bring a pot of water to the boil. Hang a slightly smaller bowl or pan, which should not touch the water.

Let the chocolate melt in it (au bain-marie).

Brush 1 square with the chocolate and put in the refrigerator for 10 minutes until the chocolate has hardened.

Place it with the chocolate side down on a flat dish. Brush with a 1/4 of the coffee cream.

Place a hazelnut square and brush with coffee cream. Repeat with the other squares and finish with a layer of cream.

Chop the rest of the hazelnuts roughly and sprinkle the top of the cake with it. Let the cake stiffen in the refrigerator for 1 hour.