- For the cake
- 125 grams soft butter
- 100 grams sugar
- 2 eggs
- 125 grams Pastry flour
- 1 teaspoon Baking powder
- 125 grams chopped, roasted Hazelnuts
- butter (for the mold)
- breadcrumbs (for the mold)
- 1 Springform pan (26 cm diameter)
- For the filling
- 200 grams Poppy seeds
- ½ liter milk
- 3 tablespoons cornstarch
- 3 egg yolks
- 4 tablespoons cocoa powder
- 8 tablespoons sugar
- 6 sheets gelatin
- 6 tablespoons chopped, roasted Hazelnuts
- 400 milliliters Whipped cream
For the cake: Mix the butter with the sugar in a mixing bowl until creamy with an electric mixer.
Stir in the eggs one by one and beat until smooth.
Add the flour and baking powder to the batter. Finally, stir in nuts.
Butter the springform pan and sprinkle with breadcrumbs. Place 1/4 of the batter into the pan. Smooth the surface and bake in a preheated oven at 180°C (approximately 350°F) for about 10 minutes. Remove the cake from the oven and let cool in the pan for 1-2 minutes. Then turn out of the pan onto a wire rack or serving plate. Repeat 3 more times, until you have 4 layers of cake.
For the filling: Soak the gelatin in cold water until soft, about 10 minutes. Sitr starch with some cold milk until smooth. Bring the remaining milk to a boil with poppy seeds and sugar. Let simmer for about 5 minutes while stirring. Add the starch-milk mixture and bring to a boil again. Remove from the heat. Whip the cream. Place the poppy pudding into a bowl. Squeeze the excess water from the gelatin and dissolve int the pudding. Stir in the yolks and cocoa powder. Place the bowl in an ice bath and stir the poppy pudding until cold.
Once the pudding begins to set, fold in the roasted nuts. Place a layer of cake on a serving plate and surround with a cake ring. Spread 1/3 of the cream on the cake. Place the next layer on the cake and repeat two more times. Place the final cake layer on top of the last layer of cream. Chill the cake for at least 3 hours.
For the topping: Melt the couverture in a bowl over simmering water. Add the liqueur and spread over the cake. Beat the cream with the stabilizer.
Before serving, decorate with the whipped cream and hazelnut brittle.