\u2714\ufe0fIngredients:
\n(for a springform pan \u00d8 26 cm)
\n\u2714\ufe0fFor the sponge cake:
\n100 g ground hazelnuts
\n2 teaspoons baking powder
\n1 pinch of salt
\n4 eggs
\n120 grams of sugar
\n100 grams of flour<\/p>\n
\u2714\ufe0fFor the filling:
\n200 grams of cream cheese
\n75 grams of sugar
\n6 sheets of gelatin
\n200ml eggnog or Baileys
\n600 grams of cream<\/p>\n
\u2714\ufe0fFor garnish:
\n50 g whole hazelnuts
\n150 ml eggnog
\n300 ml cream
\n50 g amaretti
\ncoarsely chopped nuts<\/p>\n
\u2714\ufe0fPreparation:
\nContinue Reading in next page<\/p>\n
\u2714\ufe0fPreparation:<\/p>\n
Preheat the oven to 175\u00b0C.
\nAt the beginning for the biscuit, stir the sugar, eggs and 4 tablespoons of water until white and foamy for at least eight minutes. Then mix flour, salt, nuts and baking powder and fold in. Now pour the mixture into a springform pan lined with baking paper and bake in the hot oven for about 30-35 minutes. Let cool down.
\nHalve the base horizontally. Enclose a base with a cake ring.
\nSoak gelatine for the filling. Whisk together eggnog or Baileys, cream cheese, and sugar. Now squeeze out the gelatine, dissolve it and mix with 4 tablespoons of the cream. Fold the mixture into the cream cheese mixture. Whip the cream and fold in. After that, add half of the liqueur cream to the bottom. Now put the second floor on top. Now spread the remaining cream on top and let the cake cool for at least 2 hours.
\nFor garnish, whip cream until stiff. Now spread half of the cream around the edge of the cake. Garnish the edge with crumbled amarettini. Next, use the remaining cream and a piping bag to pipe a wreath of cream tuffs. Then garnish with the nuts. Then fill the middle with eggnog and sprinkle with the chopped nuts.
\nTip
\nLastly, Baileys is unsuitable for the mirror on its own. It needs to be thickened with two sheets of gelatin<\/p>\n
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