This post is also available in:
Magyar (Hungarian)
Ingredients:
- 22cm cake pan
- 200g almond
- Sweetener
- 80g cocoa powder
- 1 pack of baking powder
- 1/2 tsp salt
- 2 eggs
- 240ml buttermilk or yoghurt
- Vanilla aroma
- 4 tbsp peanut butter
- 1 cup coffee
Ingredients for the hazelnut and chocolate cream:
- 120ml peanut butter
- 120ml butter
- Powder sweetener
- 2 tbsp cocoa powder
- Vanilla aroma
- 3 tbsp cream
- 100g crushed hazelnut for decoration
- Maple syrup
Preparation:
Preheat the oven to 180 degrees Celcius.
Grind the almonds in a blender.
Mix the dry ingredients in a bowl.
Put everything else in another bowl except the eggs and buttermilk or yoghurt and add the hot coffee.
Melt the peanut butter with butter and add the eggs and buttermilk.
Stir well and add to the dry ingredients.
Mix together with a spatula.
Put baking paper in the cake pan.
Pour in the cake mixture and cook for 50 minutes.
Then let it cool down.
Cut the sponge in half and coat both sponges with maple syrup.
For the cream put everything in a bowl except the cream and mix with a blender.
The butter and peanut butter should be room temperature.
If you do not want to put cocoa powder in it you can leave it out or if you want to put chocolate in it put it now with the rest of the ingredients.
When the cream is foamy add the cream and mix for one more minute.
Put half of the cream in the middle of the cake and with the other half coat the outside of the cake and the top.
Sprinkle with crushed hazelnut.
Put it in the fridge for one night.
This post is also available in:
Magyar (Hungarian)
