Success cake

Takes 60 minutes | Serves 8 |

Ingredients

5 units egg whites
375 g sugar
125 g ground almonds
125 g ground hazelnuts
200 ml cream
152 g butter
100 g dark chocolate
5 units egg yolks
16 tsp vanilla sugar
60 g almonds for caramelizing

Steps

Nut Base

• Preheat the oven to 180°C.
• Whip egg whites until stiff, gradually adding sugar until the meringue is firm and shiny.
• Fold in the ground almonds and hazelnuts.
• Pour the mixture into a greased 26 cm diameter pan lined with parchment paper.
• Bake at 180°C for 25-30 minutes. Let cool.

Chocolate Cream

• Boil 100 ml of cream.
• Add chopped dark chocolate to the cream and let it melt.
• Add the butter and whisk until smooth and shiny.
• Spread the ganache over the nut base and let cool.

Yellow Cream

• Mix egg yolks, 100 ml cream, sugar, and vanilla sugar in a saucepan.
• Heat until it starts to bubble, then remove from heat and let cool.
• Whisk in room-temperature butter.
• Pipe or spread over the chocolate layer.

Caramelized Almonds

• Toast almonds in a dry pan for 4-5 minutes.
• Sprinkle sugar over almonds to caramelize. Once coated, spread onto parchment paper to cool.
• Roughly chop and sprinkle over the yellow cream.