Cappuccino Hazelnut Crumb Cake
Ingredients
Cake base
- 4 large eggs
- 160 g sugar
- 150 g ground hazelnuts
- 50 g all-purpose flour
- 3 tsp baking powder
- 50 g dark chocolate, grated
Cappuccino cream
- 600 g heavy cream
- 5 tsp instant cappuccino powder
- 2 tsp powdered sugar
- 3 packets whipped cream stabilizer
- 2 packets vanilla sugar
- powdered sugar, for dusting
Preparation
Preheat oven to 180°C conventional or 160°C convection. Line the bottom of a 26 cm springform pan with parchment paper. Beat eggs and sugar for 5 minutes until light and fluffy. Fold in ground hazelnuts, flour, and baking powder. Gently fold in grated chocolate
Pour batter into the pan and smooth the top. Bake for 25-30 minutes in the preheated oven. Do not forget the toothpick test. Loosen the cake from the springform edge with a knife. Remove the springform ring and invert the cake onto a wire rack to cool completely
Mix 3 tablespoons of the heavy cream with instant cappuccino powder and powdered sugar until dissolved. Whip the remaining heavy cream with whipped cream stabilizer and vanilla sugar until stiff. Fold the coffee mixture into the whipped cream until well combined
Level the cake base with a knife, remove a 5 mm thick layer and crumble the cake in a bowl. Place the base on a cake plate and surround with a cake ring. Spread the cream over the base and smooth the top
Cover the cake with the crumbs and refrigerate for at least 1 hour or until serving. Dust with powdered sugar just before serving
