Summary

Ingredients

For the dough:

• 150 g mararine, or butter, soft
• 150 grams sugar
• 5 drops rum flavor
• 4 egg yolks
• 4 egg whites
• 1 pinch (s) salt
• 120 g hazelnuts, round
• 100 grams flour
• 1 teaspoon Baking powder
• 3 tablespoon currant jelly for brushing

For the cream:

• 100 g hazelnuts, round
• 750 ml cream
• 4 tablespoon sugar
• 6 sheets gelatin

For decoration:

• 16 chocolate decor
• 16 hazelnuts, whole

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Instructions

1. Hazelnut dough, sufficient for a 26 springform pan.
2. Mix the soft butter with the sugar until creamy. Gradually stir in the egg yolks, then stir in the mixed hazelnuts and rum flavor. Sift baking powder with flour and stir in. Beat egg whites with salt until stiff and fold in. Pour the dough into a greased ring form, smooth it out and bake at 180 ° in the preheated oven for approx. 35 minutes.
3. Take out of the oven, let cool down a bit, carefully loosen the edge and remove the mold, turn out onto a wire rack and let cool down, then cut once across.
4. Nut cream:
5. Roast the hazelnuts in a pan without fat and let them cool. Whip the cream with sugar until stiff. Soak the gelatine, then dissolve it, mix it with the cream and stir it into the cream. Fold the cooled hazelnuts into the cream.
6. Brush the bottom of the cake with smoothly stirred currant jelly. Spread 1/3 of the cream on top, spread the second floor on top, 1/3 of the cream on top. Brush the edge with the rest of the cream and sprinkle dabs of cream on top. Decorate with chocolate ornaments and whole nuts.