Ingredients:

For the base:

5 eggs, separated

100 g butter, room temperature

100 g sugar

1 packet of vanilla sugar

1 pinch of salt

250 g hazelnuts, ground

3 tbsp flour

1 tsp baking powder

100 g chocolate, dark chocolate, grated

3 tbsp egg liqueur

For the filling:

7 sheets of gelatine

200 ml egg liqueur

2 cl cherry brandy

500 ml cream

70 g icing sugar

For the decoration:

200 ml egg liqueur

3 sheets of gelatine

if necessary cream, whipped

if necessary chocolate coating, liquid

Preparation:

Mix the butter with the sugar, vanilla sugar and salt until creamy. Stir in the egg yolks, adding little by little. Also add the egg liqueur.

Beat the egg whites until stiff and fold in carefully. Mix the chocolate, flour, baking powder and hazelnuts and stir in gradually.

Bake the dough in a 26 cm springform pan lined with baking paper in a preheated oven at 185°C for about 30 minutes and then allow the base to cool.

Place a cake ring around the cake base.

Soak and dissolve the gelatine according to the instructions on the packet. Mix the egg liqueur, kirsch and icing sugar together. Stir in the gelatine and fold in the stiffly whipped cream. Pour the egg liqueur cream onto the cake base and chill for about two hours.

Soak the gelatine according to the instructions on the packet, dissolve and stir into the egg liqueur. Carefully spread the whole thing over the egg liqueur cream and chill the cake again until the egg liqueur is set. Now decorate the cake with the cream and chocolate coating as desired.