Nut cream cake

Grind the hazelnuts or almonds together with 100 grams of sugar in a food processor. In a fat-free bowl, whisk the egg whites with a pinch of salt. Add 100 grams of sugar to the egg whites in portions until the protein forms stiff peaks.

Preheat the oven to 150 ° C. Draw 2 circles on the baking paper with a diameter of about 24 cm. Spatefully mix the nut mixture with the proteins and distribute this mixture in the circles on the baking paper. Then smooth it down to create 2 thick slices and bake in the oven for 40-45 minutes.

Meanwhile, boil 100 ml of water with 75 grams of sugar and the cocoa powder and stir in the custard powder with a teaspoon of water. Tie the sugar water with the custard powder. Then, with a mixer or whisk, whisk the sugar water drop by drop through the soft butter until it is an airy and smooth chocolate cream.

Spread a slice of the nut cake thick with the chocolate cream and put the second slice of nut cake on it. Also brush these with cream. Now put the rest of the cream in a piping bag and spray nice tufts on the top. Garnish the cake with (tufts of whipped cream) and the mocha beans.