Hanuta cake! 🤎
INGREDIENTS
For the biscuit
6 pcs. Eier m
180 g of sugar
1 pinch of salt
140 g wheat flour type 405
2 tablespoons of baked cocoa
For the cream
5 pcs. Waffles (chocolate nut approx ..120 g)
50 ml milk
200 g of sour
3 tablespoons of baking cocoa
70 g of sugar
400 g of whipped cream
2 packs of cream stealing
ASIDE FROM THAT
100 g of chopped hazelnuts
8 pcs. Mini chocolate nut waffles (for garnish)
PREPARATION
1st step
Heat the oven to 180 degrees top/ bottom heat (circulating air: 160 degrees). A springform pan with baking paper. For the biscuit eggs with sugar and salt, beat the mixer at least 4 minutes at the highest level.
2nd step
Mix the flour and cocoa and gradually sift into the egg mass. Carefully fold in the flour mix with a dough spatula. Put the biscuit dough in the prepared shape and bake in the lower third of the oven for about 45 minutes. Loosen the finished biscuit directly from the mold and plunge onto a cake rack covered with baking paper. Let it cool.
3. Step
For the cream chocolate nut waffles, break into rough pieces and puree with the milk to a high container. Smand, sugar and cocoa powder in a bowl. Add the waffle mix. Beat the cream with a cream stiff and lift it under the cream.
4. Step
In the meantime, roast the hazelnuts in a pan without oil and let it cool.
Push the cake with the cream set aside. Spread cooled nuts on top. Also decorate the edge with a few nuts at will. Halve the mini nut waffles across and remove the cake with it. To serving colds. The Hanuta cake stays in the fridge for at least 2 days.