1 bag of Daim
220g of chopped hazelnuts
1 plate of milk chocolate
100 ml whipped cream
Bake 2 trays: separate eggs and beat 4 egg whites until stiff.
Carefully fold in 110g hazelnuts and 100g sugar.
Layout a springform pan with baking paper and let the dough slide in and smooth it out.
Bake for 20 minutes at 200 degrees.
Filling: Melt butter in a water bath
Then stir in the sugar, the yolks and the starch.
Adjust the heat down and beat the cream with a stirrer until it gets slightly thick.
Immediately spray half of the cream on one of the bottoms before it cools.
Put the second floor on top and spread the cake all over with the rest of the cream. Let the cake cool.
Melt the chocolate in a water bath and stir in the whipped cream.
Meanwhile unpack Daims, place in a freezer bag and chop with a meat tenderizer.
Stir the pieces under the glaze and spread on the cake.
Before serving, refrigerate the cake for at least two hours and refrigerate 🙂