Cappuccino Hazelnut Crumble Cake
Ingredients
Base
- 4 large eggs
- 160 g sugar
- 150 g ground hazelnuts
- 50 g all-purpose flour
- 3 tsp baking powder
- 50 g dark chocolate, finely 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 (356°F) top and bottom heat (convection: 160°C/320°F)
Line the bottom of a 26cm springform pan with parchment paper
Beat eggs and sugar for 5 minutes until pale, creamy, and thick
Gently fold in ground hazelnuts, flour, and baking powder
Fold in the grated dark chocolate
Pour the batter into the prepared pan and smooth the top
Bake for 25-30 minutes until a toothpick inserted comes out clean
Loosen the cake from the edge of the pan with a knife, remove the springform ring, and invert the cake onto a wire rack to cool completely
In a small bowl, mix 3 tablespoons of heavy cream with instant cappuccino powder and 2 teaspoons powdered sugar until dissolved
In a separate bowl, whip the remaining heavy cream with whipped cream stabilizer and vanilla sugar until stiff peaks form
Gently fold the coffee mixture into the whipped cream until well combined
Carefully slice a 5mm thick layer from the top of the cooled cake base and crumble it in a bowl
Place the remaining cake base on a serving plate and surround with a cake ring
Spread the cappuccino cream over the base and smooth the top
Sprinkle the crumbled cake pieces evenly over the cream layer
Refrigerate for at least 1 hour to set
Just before serving, dust the top with powdered sugar
