Crunchy cream cake

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Ingredients:

100 gr sugar

200 gr hazelnut crunch

60 gr butter

6 egg whites

6 egg yolks

50 gr flour

butter

topping:

750 ml whipping cream

200 gr hazelnut crunch

1 substantial tblsp sugar

extra:

oven

springform Ø 22-24 cm

Preparation:

© Janneke's Recipe pages - recipe pie and pastry making

Do not preheat the oven.

Beat butter in a bowl creamy. Add 1 by 1 the yolks and bit by bit the sugar. Beat till you have a creamy mass and the sugar is dissolved. Add flour and hazelnut crunch to the yolk-mixture. Beat in another bowl the egg whites to stiff peaks and carefully fold into the yolk-mixture.

Grease a springform, line with the dough and place the form in the cold oven. Heat to 140°C/280°F (fan oven 130°C/270°F). Bake the cake 60 minutes and let cool on a wire rack.

Beat whipping cream to peaks and add bit by bit the sugar. Cut the cooled cake horizontal, divide 2/3 part of the cream over the bottom and place the top layer. Coat the complete cake with the rest of the cream. Roll the sides through the crunch and divide the rest over the top. Sufficient for 12-16 pieces.