Hazelnut Caramel Cake

For the hazelnut caramel cake, cream the very soft butter with the sugar and yolks and add the chocolate.

Mix the baking powder, flour and grated nuts and fold into the butter mixture alternately with the snow. Spread the mixture on a baking tray lined with baking paper and bake at 170°C for 35min. Let the cake cool well and brush with rum.

Whip the cream until stiff, mix well the mascarpone with sugar and vanilla sugar and fold in the whipped cream. Gently warm the caramel condensed milk product and thin with a dash of milk if necessary. Spread the mascarpone mixture on the cake.

Sprinkle the toasted hazelnuts on top and spread the caramel, which has cooled down again a little, on top.

Cut the hazelnut caramel cake into pleasant pieces and serve.

Preparation Tip:

Since the caramel condensed milk product (from Russian cuisine) is already sweetened, you can hold back on sweetening the mascarpone cream. Of course, you can also make the caramel mixture for the hazelnut caramel cake yourself!

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