Summary

Ingredients

For the sponge cake base:

• 1 egg (s)
• 1 tablespoon water, hot
• 33 grams sugar
• 1 teaspoon vanilla sugar
• 25 g flour
• 25 g cornstarch
• 0.5 teaspoon ½ baking powder

For the meringue topping:

• 400 g suar
• 1 packet custard powder (vanilla)
• 5 egg whites
• 60 g hazelnuts, round

For the filling:

• 1 liter cream
• 100 g suar
• 100 g chocolate flakes / chocolate shavins
• 50 g almond (s), chopped
• 1 tablespoon butter
• 50 grams sugar

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Instructions

1. For the sponge cake, beat the egg with the hot water for about 1 minute until frothy, then add sugar and vanilla sugar. Beat through for another 2 minutes. Mix flour with cornstarch and baking powder and stir in. Pour the dough into a prepared mold.
2. Bake in the preheated oven at 160 ° C on the middle rack for about 20-30 minutes until golden yellow.
3. For the meringue crumbs (easy to prepare), stir the egg whites until frothy, gradually add 200 g of sugar. Mix the other 200 g sugar with the 60 g hazelnuts and pudding powder and fold in. Spread the mixture on a baking sheet lined with baking paper.
4. Bake in the preheated oven at 140 ° C for approx. 1 hour or leave to dry.
5. For the brittle (is also easy to prepare), melt 50 g of chopped almonds with 50 g of sugar and 1 tablespoon of butter in a pan. Stir while cooling, otherwise you will have a single brittle chunk.
6. Tip: You can of course also use brittle that has been bought. But it doesn`t taste that good.
7. After baking, grate the finished cold meringue base into crumbs with a food processor (or other grater).
8. For the filling, whip the cream and mix with 100 g of sugar.
9. Layer the cake in a size 30 loaf pan lined with foil (it is best to use a cut freezer bag): Below the cooled sponge cake base - one layer only cream - chocolate shavings - mixed cream and meringue crumbs (about 5 tablespoon cream and 10 tablespoon meringue crumbs) - one thin layer only cream - meringue crumbs - 7 tablespoons of cream mixed with 6 tablespoons of meringue crumbs and 2 tablespoons of brittle - only cream as the top layer. Sprinkle the cake with chocolate chips and brittle on top
10. Freeze the cake for at least 3 - 4 hours. Take out of the freezer approx. 15 minutes before serving.
11. Tip: If there are any meringue crumbs left - these are durable and can be used, for example, as an accompaniment to vanilla ice cream.