Mocha hazelnut cream cake

Name: mocha hazelnut cream cake
Cook time: 30 min
Total time: 195 min
Yield: 10
Cuisine: Dutch
Ingredients: 150 g unroasted hazelnuts; 225 g unsalted butter or margarine; 225 g white caster sugar; 8 g vanilla sugar; 4 medium sized egg; 175 g self raising flour; 3 el semi skimmed milk; 3 espresso stick; 150 g dark chocolate 72%; 250 g mascarpone; 5 el white caster sugar; 500 ml fresh cream

Mocha hazelnut cream cake with espresso instant coffee.

Ingredients

Kitchen Stuff

1 baking paper
2 spring form (∅ 22 cm)
1 satepper

Directions

Preheat the oven to 180 ºC.
Cover the bottom of the spring forms with baking paper. Roast the hazelnuts in a frying pan without oil or butter in 3 min. Golden brown.
Let cool on a plate. Keep some hazelnuts (3 cubits per pie) for garnishing and chop the rest with a kitchen knife.
Beat the butter with the sugar and vanilla sugar in a 5-min. Blender until light and airy. Add 1 to 1 eggs.
Only add another egg if the previous one is completely included. Beat another 3 minutes.
Beat in the flour, milk, instant coffee and the chopped hazelnuts. Divide the batter over the 2 forms.
Bake the pie layers in about 25 minutes until golden brown and done. Prick the skewer in the middle of the cake. If this comes out clean, the cake is done.
Allow to cool for 20 minutes in the form on a grid and then cool completely from the mold in 2 hours.
Break the chocolate into pieces and put in a refractory bowl or pan.
Hang it in a larger pan with boiling water, making sure that the top bowl or pan does not touch the water.
Let the chocolate melt with stirring (au bain-marie). Divide the reserved hazelnuts over a piece of baking paper.
Fold a cornet of baking paper and fill with ⅓ of the melted chocolate.
Zigzag over the hazelnuts to create nice stripes on the nuts. Let the chocolate solidify.
Cut the cooled cake layers flat and straight as required. Spread 1 layer with the rest of the melted chocolate and let it solidify.
Mix the mascarpone with the instant coffee and sugar and spread over the chocolate. Cover with the other cake layer.
Beat the cream with the sugar until stiff. Brush the cake around with a thin layer of whipped cream.
Garnish the top using the piping bag with tarts of whipped cream. Decorate with the striped hazelnuts.