A cake recipe for all foodies:
Dough:
Prepare a sponge dough from the ingredients listed. Fill the dough into a cake springform pan (bottom greased, covered with parchment paper), bake on the spot. 170 to 200 °C preheated. Gas level 3 to 4 not preheated. Baking time approx. 35 to 40 min.
Remove the base from the pan, turn out onto a cake rack, cool. Cut horizontally twice.
Filling:
Soak gelatin according to instructions, allow to swell, melt and stir with the liqueur.
Whip the cream with the sugar and vanillin sugar until stiff and fold in. Spread a quarter of the cream on the bottom layer, cover with the middle layer and drizzle with liqueur. Spread soaked bottom cake with one-third of the cream and top with last cake layer.
Spread edge and top of cake with remaining creme.
Sprinkle the edge of the cake with hazelnut kernels. Garnish the surface with hazelnut kernels.
Serve with: whiskey liqueur, of course ;-))
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