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 and fold in flour, baking powder and salt

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 butterfly and use the spatula to push down from the edge and stir for another 10 sec./speed 3.

20 sec

Bake dough

Fill 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 the toothpick test!

Let the base cool and cut horizontally once

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

Whisk cream until stiff

Thermomix® Setting

2-3 min/Speed 3,5

Put 400g cream into the mixing bowl and whisk with the butterfly for 2-3 min./speed 3.5 until stiff. Observe the cream so that it does not turn into butter.

2-3 min

Stir in 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 stir for 20 sec./speed 3. Use the spatula to push down from the edge and stir for another 10 sec./speed 3.

20 sec

Fold in the 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 better overnight.

Caramelize 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 caramelize for 3 min./120°C/speed 1. Leave the measuring cup on.

3 min