Summary

Ingredients

For the dough:

• 5 egg (s)
• 250 grams sugar
• 250 g flour
• 125 ml water, lukewarm
• 125 ml oil
• 1 packet baking powder
• 1 packet vanilla sugar
• 1 pinch (s) salt

For the cream:

• 1 packet custard powder, vanilla
• 375 g butter, room temperature
• 7 tablespoon sugar
• 300 ml milk
• 1 shot rum or eggnog

Also:

• 200 g hazelnuts, chopped
• 200 g suar
• 2 tablespoon butter
• Jam, sour (currant, raspberry, blackberry)

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Instructions

1. Separate the eggs. Beat the yolks with sugar, vanilla sugar and water until frothy. Beat the egg whites with a pinch of salt until stiff. Mix the flour and baking powder. When the yolk mass is nice and frothy, stir in the oil with a whisk. Alternately fold in the flour and egg whites.
2. Spread the dough on a baking sheet and bake in the preheated oven at 180 ° C for about 30 minutes. Let the base cool down well and cut once in the middle to create two large bases. Brush one base with jam and put it together with the second base.
3. For the buttercream, cook a firm pudding, stir in the rum or eggnog and let it cool down well. It is important to stir again and again so that no skin develops. Mix the butter at room temperature until creamy with the mixer and stir in the cooled pudding spoon by spoon.
4. For the brittle, let the sugar caramelize lightly and stir in the hazelnuts. Pour the butter into the warm brittle mixture and stir everything again. Spread the brittle on a baking sheet lined with baking paper and let cool for a few minutes. Chop with a rolling pin or a chopping knife.
5. Spread the buttercream on the cake base and sprinkle the brittle on the buttercream. You can also divide the buttercream and spread one half of it on the bottom with jam and only then cover it with the second bottom.
6. Chill the cake until serving.