Jubilee cake

Preparation steps

• Whisk 7 egg whites firmly with 7 tablespoons of sugar. Turn off the mixer and carefully mix 100 g of roasted, ground hazelnuts and one tablespoon of ground plasma. Transfer the mixture to a tray measuring 25x35 cm, previously lined with baking paper. Bake at 180¤ for about 20 minutes, depending on from the oven.
• Repeat the process two more times. So, a total of 3 crusts.
• Whisk 21 egg yolks with 15 teaspoons of sugar, 12 teaspoons (top of full density), vanilla sugar and 2 dl of milk that you took away from those 1 1/2.
• Bring the rest of the milk to a boil, pour in the whipped mixture and cook over low heat until it thickens. Transfer the filling to another bowl, cover with nylon foil and leave to cool.
• Whisk 500g of butter with 200g of powdered sugar and add a spoonful of spoonful of filling with constant stirring. When you get a nice, creamy filling, divide it into three parts. In the first part add 150g of roasted, ground hazelnuts, in the second 150 g of melted chocolate and in the third 3 bags of cappuccino that you previously dissolved in 1/2 dl of coffee liqueur.
• Bark + hazelnut-bark filling + chocolate-bark peel + cappuccino filling.
• Now comes the slightly heavier part of the job. Put a sheet of wafer between two damp cloths. Measure the circumference and height of the cake and then cut the strips. Spread each strip (two are needed) with a little filling or nutella and stick around the cake. do not stick to the cake. From the same wafer sheet, cut a strip 4 cm wide and the length of the entire wafer sheet. Put this strip over a round bowl and let it dry. It is a handle.
• Place the second sheet of wafer between two damp cloths. Measure the width and length of the cake and cut the lid. Slightly round the edges. Place a little crumpled foil under one side of the wafer to lift the lid. cake and lid.
• Melt 50 g of chocolate and spread on the edges of the wafer. Whisk a little icing and make small roses. Arrange roses made of marzipan or fondant under the lid.