1
Whisk the egg whites, add the sugar, vanilla sugar, egg yolks, flour and one teaspoon of baking powder. Mix all the ingredients well and pour into the baking tin. Bake for 30 minutes at 180 degrees Celsius. Cut the baked dough.
2
Meanwhile, prepare the cream by bringing 800 ml of milk to the boil in a saucepan. Put the puddings and 100 g of sugar into the remaining milk and whisk until smooth. When the milk comes to the boil, add the mixture and stir slowly until the pudding thickens. Set aside to cool. In another bowl, mix the butter with the remaining sugar (100 g).
3
Stir until the sugar dissolves and becomes foamy, then fold it into the cold pudding. Add the ground hazelnuts to the prepared custard and mix gently and evenly. Place the bottom cake base in a cake tin and moisten it with milk. Pour 2/3 of the cream over the pastry, cover with the second layer and place in the fridge to set. Once the cake has set, spread the remaining cream over the edge of the cake.
4
Melt the dark chocolate with a tablespoon of water or milk and olive oil. Finally, add the chocolate liqueur. Spread the icing over the top of the cake and refrigerate overnight.
5
Alternatively, you can decorate the cake yourself or spread the cream or fondant on it.
info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
FIT
Recommended
Vegan
Gluten free
Chocolate novelties 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar
Français
Slovák
Nederlands