Ingredients:
For the dough:
Butter — 200 g
Sugar — 200 g
Wheat flour — 200 g
Eggs — 3 pcs.
The finely ground hazelnuts — 50 g
Instant coffee — 1 tsp..
Baking powder — 1 tsp.
Cinnamon — 1 tsp..
Carnation — ½ tsp..
Salt — 1 pinch
Oil forms
For the first filling:
Gelatin — 10 g
Fatty drain (not less than 30% fat) — 200 ml
Stabilizer cream — 1 package
Powdered sugar — 50 g
Instant coffee — 1 tsp..
Orange peel — 1 tsp..
Chopped hazelnuts — 300 g
Butter — 2 tbsp. l.
Sugar — 100 g
Rum — 3 tbsp. l.
Whipped cream (not less than 30% fat) — 2 tbsp. l.
For the second filling:
Fatty cream (not less than 30% fat) — 500 ml
Candy toffee — 300 g
Butter — 50 g
Cream liqueur — 50 ml
Coarsely chopped hazelnuts — 200 g
Also: Round detachable form 26 cm in diameter
Preparation:
1. Preheat oven to 180 ° C. To prepare the dough, softened butter beat with a mixer until fluffy mass. Continuing to whisk butter add sugar, beating until sugar is dissolved. Gradually, one to introduce the oil mass 3 eggs, whisking for about 5 more minutes.
2. In a separate bowl mix the flour with nuts, instant coffee, baking powder, spices and salt. Connect the flour mixture to the oil using a hand mixer with attachments in the form of hooks, stir quickly so the dough is not delayed and was not hard after baking.
3. The bottom of the form of grease, put the dough, flatten and bake in the preheated oven for about 45 minutes. Ready cake to cool in the right form, remove from the mold and cut in half horizontally. If desired, sprinkle with rum cakes. The first cake to put back into shape.
4. Gelatin dissolved in a small amount of cold water and warm over low heat until completely dissolved. Instant coffee combine with 2 tablespoons of hot water and stir together with dissolved gelatin.
5. Whip cream with powdered sugar and a bag of stabilizer. Add the orange zest. A couple of tablespoons of cream mixture add to gelatin mixture. Then, the mixture of gelatin with vigorous stirring, add a basic cream. Ready cream is applied to the first layer of the cake, we have shifted in detachable form. Prepared cake in the refrigerator.
6. In the meantime, fry the chopped nuts in a dry frying pan until light brown, add the nuts in the butter and sugar, gently melt the sugar and then add the rum and cream, with constant stirring, bring to a thick. We take out the nuts from the pan and cool on baking paper. When the nuts have cooled, spread them on top of the butter cream, cover the second Korzh and then put the cake in the refrigerator.
7. For the second filling should melt over low heat the cream, candy, toffee, butter and liquor. Cook over low heat while stirring for about 30 minutes, until the mixture is light brown in color and thick. The stuffing is considered finished, if it is a small number, placed on a saucer, does not spread. Slightly chilled stuffing spread over the cake and sprinkle with coarsely chopped hazelnuts.
The cake in the refrigerator for cooling and solidification. Cake feeding, pre-cut into pieces a la carte.