Hazelnut cake with macadamia creme and Uschi´s strawberry jam..

Hazelnut cake:

0.6 pounds flour

0.6 pounds sugar

120 ground hazelnuts

1/2 tablespoon backing powder

4 eggs

4 teaspoons chocolate powder

2/3 cup natural oil (colza oil or sunflower oil)

2/3 cup milk

1.     Mix all ingredients and put on a baking sheet  covered with baking paper. Spread out approx. 1/3”

2.     Pre heat oven at 347F and let it bake for 20 min

Filling:

1.     Layer

Macadamia creme (you can buy it in a grocery store, e.g. at Rapunzel or Spar Premium)

 2. Layer

Uschi’s strawberry jam

(for those who don’t have a Uschi, unfortunately you have to do it yourself or buy it)

Coating:

white couverture

turquoise food coloring

colorful sugar sprinkles and sugar deco

1.     Spread strawberry jam on one half of the hazelnut cake and the other one with macadamia creme.

2.     Alternately cut out layers of the cake with jam and the cake with macadamia creme with a small, but high and square cake- cookie cutter, so it becomes a cake tower.

3.     Refrigerate the finished cake towers for 1 hour.

4.     Melt the couverture and blend with food coloring.

5.     Spread jam on the little cakes and afterwards encase them with couverture. Sprinkle them with sugar sprinkles.

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