Kutuzov Cake with Hazelnuts
Description
First, prepare the dough. To do this, grind hazelnuts in a blender into coarse crumbs. It is best to have pieces of various sizes: both large and small. Beat eggs with sugar and vanilla until fluffy white foam forms. While continuing to beat, add honey and butter. Mix flour with baking powder. Sift the flour into the butter-egg mixture, stir, then add the nuts. Preheat the oven to 200°C. Divide the dough in half and place each half into two identical baking pans previously greased with butter, then put into the oven. Bake for 15–20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 15 minutes. Now prepare the cream. Beat cold sour cream, gradually adding regular sugar and vanilla sugar. Then add butter and continue beating. Mix in the nuts chopped with a knife. Assemble the cake. Spread 2/3 of the cream onto the bottom cake layer, smooth it out, cover with the second layer, and spread the remaining cream on top. Grate chocolate on a grater and sprinkle it over the top of the cake. Place the cake into the refrigerator to chill and soak for at least 8 hours.