Kugler cake

Preparation steps

• 1. Toast the hazelnuts and peel them, grind. 2. Mix the egg whites, gradually add the sugar, and finally very slowly, the ground hazelnuts. 3. From a 28 cm diameter cake tin, cut 5-6 pieces of paper on baking paper. 4. On round paper forms, spread the mixture as thinly as possible, 5 to 6 pieces should fall out. 5. The leaves are baked at about 160 ° C for about 10 minutes, I always look, because it depends on the oven and how hot it really is. The leaves must be dry, but must not become too dark and hard. 6. The leaves should be cooled and dried on some racks, ie in the air, because if you lay them on something flat, they will start to get wet. 7. For the cream, first we need to peel the almonds and peel them, dry them well. It is best to do this much earlier. Peeled dried almonds should be cut into thin slices, ie sticks and lightly fried in a Teflon pan. Be careful because they can burn out quickly. 8. Mix the sugar and egg yolks, add the vanilla and coffee, then steam everything together, along with the chocolate, until thickened. 9. When the cream has cooled, stir in the prepared butter. 10. Stir in the chopped almonds. 11. We spread the cream on the leaves, which we lightly squeeze each time. 12. Finally, pour the chocolate glaze over the cake. 13. Decorate the lukewarm glaze as desired, with almond flakes or ground almonds.