Nut cake:
120g of hazelnut
75g softened butter
75 g sugar
2 eggs
1 tbsp. flour
1 tbsp. starch (i have potato)
Cream mousse:
200 ml of cream 33%
1 tbsp. without slides of gelatin, if you have a sheet – 1 sheet
75 g white chocolate
Coffee mousse:
200 ml of cream 33%
1 tbsp. gelatin
75g white chocolate
1 tbsp. instant coffee

Grind the nuts in a blender, gently! If you overdo it, they will become oily, so do not overdo it. Whip butter with sugar in a net cream. Continuing to beat, enter one egg at a time. In a separate bowl combine hazelnuts, starch and flour. Add to the oil-sugar mixture. Stir quickly. Oven 180 approx. 25 min. Look in your oven. Landmark – dry toothpick and a beautiful golden color. Crust to get and cool.

Creamy vanilla mousse. Soak pre-gelatin in holon-clear water. Beat the cream until soft peaks and put them in the fridge. Melt the chocolate in a water bath, add some water to the gelatin, heat up the gelatin to dissolve. Add to chocolate and mix until complete. Add vanilla, mix. Remove from the bath and cool slightly.

Get the cream and gently enter into the chocolate in 3-4 doses. Upon contact with warm chocolate, the cream will melt, our task is to keep as much air as possible. I connected with a halo movements from the bottom up. The consistency of the cream is soft mousse.

We return the cooled cake in the form and cover it with the first mousse, send it in the fridge for 40 minutes. We make the second mousse in the same way, only in a container with chocolates and gelatin we add a spoonful of coffee.

We spread the coffee mousse on creamy and send in the refrigerator for the night. You can apply a pattern with a fork. I didn’t really succeed – I missed the moment and the mousse was already grabbed. We take the cake out of the mold and sprinkle with cocoa if desired. By the way, about the form. Can use detachable. I had silicone and everything was perfectly removed completely without loss. Enjoy your meal! PS: I have a shape of 22 cm in diameter