Coffee Nut Cake

Separate eggs. Whisk yolks and powdered sugar until foamy.

Add oil and water alternately.

Beat egg whites with fine crystal sugar until stiff.

Mix flour with cornstarch.

Stir in the beaten egg whites and hazelnuts, finally add the flour mixture.

Divide the dough between two springform pans/baking tins or place in two baking rings with baking paper and bake in a preheated oven at 170 degrees hot air for approx. 30 min.

Allow to cool.

Cut one of the two sponge cakes in half.

For the coffee ganache, finely chop the couverture.

Put couverture and coffee powder in a bowl.

Heat whipping cream briefly in a saucepan (DO NOT boil), then pour over chocolate and let stand for five minutes.

Using a whisk, whisk the ganache from the inside out until smooth.

Let cool.

For the coffee cream, whisk ganache and sour cream until smooth.

Whip 500 ml Guma Pâtisserie cream until stiff (250 ml is needed for nut nougat cream), soak gelatine in cold water – squeeze out and heat in a pot with rum.

Add 250 ml GumaPâtisserie cream to the sour cream mixture, stir the dissolved gelatine quickly into the cream – place the cream in the refrigerator.

For the nut nougat cream, warm the nut nougat briefly and mix with the 250 ml Guma Pâtisserie cream.

Place the non-halved base in a 22 cm mold, spread ¾ of the coffee cream on top.

Place a halved base on top – spread the remaining coffee cream and 1/3 of the nut nougat cream on the sponge – cover with the

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