For the sponge cake, beat the eggs with the sugar in a food processor for about 10-15 minutes until they are white and frothy. Meanwhile, briefly toast the ground hazelnuts without oil in a pan and let them cool. Line a 24 cm springform pan with baking paper, but do not grease it. Alternatively, wrap a cake ring only with baking paper.
After whipping up the egg and sugar mass, sieve the flour, cornstarch and baking powder over it and carefully fold it in until there are no more pockets of flour. Then add the butter and the sifted hazelnuts and fold in carefully.
Pour the dough into your prepared 24 cm springform pan or cake ring and spread it on. Bake the bottom of the chocolate receipt cake at 200 ° C top and bottom heat for about 30 minutes. You control the baking progress with the stick sample.
After baking, remove the base from the tin with a spatula or a blunt knife and turn it onto a wire rack. Cover the bottom with a damp tea towel to prevent it from drying out and allow it to cool down.
For the chocolate cream, heat the cream in a saucepan. Then turn off the stove and add the chocolate. Stir until there are no more pieces of chocolate and a homogeneous chocolate cream has formed. Allow to cool to room temperature and then place in the refrigerator until the cream has reached refrigerator temperature. It takes several hours to cool down, so I like to make it the day before.
After cooling, the bottom is cut twice horizontally. This gives you three thinner cake bases. You put a cake base on a cake plate and attach a cake ring tightly around it.
For the milkmaid cream, first mix the mascarpone with the condensed milk until creamy. Then add the cold whipped cream and continue to beat until the mixture thickens. Finally add the Sanapart and beat for 1 - 2 minutes. If you want, you can roast the hazelnuts in a pan without oil to get a more intense flavor. The cooled nuts are then lifted under the finished milkmaid cream.
Remove half of the cream and spread it smoothly on the floor. This works great with a dough card. Then the second floor comes on top of the cream and the rest of the cream is smoothly spread over it. Finally, you place the last sponge cake base as a lid. Chill the cake for at least two hours. Then you can remove the cake ring.
Briefly whip the cold chocolate cream with a mixer. Then coat the cake completely and peel off the excess with a pastry card until the surface is even.
For the decoration, the children roughly chop the chocolate bonons and distribute them wildly on the cake.
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