FISHING CAKE BOTTOM
250 g butter
250 g sugar
mix butter and sugar
3 eggs
stir in eggs, one at a time
mixed with
200 g finely crushed hazelnuts
200 g wheat flour
1 tsp. baking powder
Get the dough in a baking dish or spring form. Bake approx. 40 min at 175 degrees. Lightly grease a medium baking dish or spring form with butter, then the cake release better. Cleave the cake when it has cooled.
CHOCOLATE MOUSE FOR INTERLAYER
4 eggs
4 tablespoons icing sugar
1/4 l whipping cream
150 g dark chocolate
100 g nougat
Chocolate and nougat melted in water bath. Egg whites whipped stiff. Whip the cream to whipped cream. Egg yolks and icing sugar whipped together. Chocolate whipped in. Whipped cream and chocolate mixture comes into the egg white with light hand. Does cold for 1 hour.
CHOCOLATE CREME TO THE TOP
100 g dark chocolate
100 g butter
100 g sugar
1 tsp. vanilla sugar
1 tsp. coffee powder
Melt chocolate to cream in a water bath. Stir butter and sugar well together. Add vanilla sugar and coffee powder. Spread the creme over the cake when it is cool. Garnish with toasted almond flakes and orange balls.
Drink: Find a good dry port and serve it with a good cup of coffee together with the Fishing Cake.