Preparation (10 steps)

Whisk eggs, sugar and vanilla sugar until fluffy

Thermomix® Setting

3 min/Speed 3,5

Put 4 eggs, 120g sugar and 1 packet of vanilla sugar into the mixing bowl and whisk with the butterfly for 3 min./speed 3.5 until fluffy.

3 min

Mix flour, baking powder and salt and fold in

Thermomix® Setting

20 sec/Speed 3

Add 120g flour, 1/2 tsp baking powder and 1 pinch of salt and stir in for 20 sec./speed 3. Remove the butterfly and use the spatula to push down from the edge and mix for another 10 sec./speed 3.

20 sec

Bake dough

Pour the dough into a springform pan (26 cm diameter) lined with baking paper and bake in a preheated oven at 175°C top/bottom heat for approx. 15-20 minutes. Do a stick test!

Let the base cool and cut it in half horizontally once

Remove the baked base from the pan, let it cool on a wire rack and then cut it in half horizontally once.

Whip cream until stiff

Thermomix® Setting

2-3 min/Speed 3,5

Put 400g cream into the mixing bowl and whip with the butterfly for 2-3 min./speed 3.5 until stiff. Watch the cream so that it doesn't turn into butter.

2-3 min

Mix curd, honey and hazelnut cream

Thermomix® Setting

20 sec/Speed 3

Put 250g curd, 50g honey and 2 tbsp hazelnut cream into the mixing bowl and mix for 20 sec./speed 3. Use the spatula to push down from the edge and mix for another 10 sec./speed 3.

20 sec

Fold in cream

Thermomix® Setting

15 sec/Speed 2 Reverse

Add the whipped cream to the curd mixture in the mixing bowl and fold in for 15 sec./speed 2 reverse.

15 sec

Fill cake

Spread half of the cream on the bottom base, place the second base on top and spread with the remaining cream. Refrigerate the cake for at least 2 hours, or preferably overnight.

Caramelise hazelnuts

Thermomix® Setting

3 min/248°F/Speed 1 248°F

Put 50g hazelnuts into the mixing bowl and chop for 5 sec./speed 5. Add 30g sugar and caramelise for 3 min./120°C/speed 1. Leave the measuring cup on.

3 min