Whipped cream cake with hazelnut crunch


  • 250 gram FunCakes mix for Sponge Cake
  • 100 gram FunCakes mix for Crème Pâtissière
  • 20 gram FunCakes Almond Flakes
  • 20 gram FunCakes Hazelnut Crunch
  • 200 gram FunCakes Chocolate melts
  • Strawberry jam
  • 4 eggs (210 grams)
  • 250 ml Whipped cream
  • 4 tablespoons white caster sugar
  • 275 ml water
  • 1 bag klopfix
  • Round baking pan 20 cm
  • Cake leveler
  • Turning table
  • Cakeboard
  • Spatula
  • Scraper
  • 2 piping bags
  • Large star tip
  • Chocolate mold

All the ingredients need to be at room temperature. Preheat the oven on 175°C (convection oven 160°C). Put the mixture, the eggs and the water in a bowl. Mix the batter at high speed for 7-8 minutes. Then mix at low speed for another 2-3 minutes. Pour the batter into a greased baking pan (1/2 to 2/3 full). Bake the cake the middle of the preheated oven. See the quantity table for
proportions and baking times. Do not open the oven in between! The cake is ready when it feels springy to the touch. Release the cake immediately after baking and let it cool down on a cake grid.

Place the cake upside down on a cake board. Cut the sponge cake with the cake cutter into three equal parts and mark the layers with toothpicks you put right below each other in the sponge cake so that you can put back exactly on top of one another after filling the cake.

Make the Crème Pâtissière. Add 250 ml of water per 100 grams of mixture and beat for approx. 5 minutes to a smooth mass. Put the crème in a piping bag with a star shaped tip and let the cream set for a while before using.

Pipe along the edge of the first layer of the biscuit a dam of pastry cream. Put the cherry jam in the middle and then place the second layer on top of it and fill it with the cream. Place the last layer on top.

Whip the cream with 4 tablespoons of sugar and a bag of Klopfix, until firm.

Put the sponge cake on a turntable. Pipe the edges of the biscuit with a layer of whipped cream of about 1 cm thick. Then spread a thin layer of cream on the top of the cake and level this with your spatula. Stick the Hazelnut Crunch on the side of the cake all the way from top to bottom. Add the remaining cream in a pastry bag with star-shaped tip and pipe a shell border on top. Then pipe some swirls on top (later you’ll put the chocolate in them)

Roast the almond flakes in a pan until light brown. Let it cool down and then sprinkle it randomly over your cake. Then sprinkle the Hazelnut Crunch over de cake.

Put the desired quantity of Melts into a plastic (microwave-proof) or glass bowl. Place the bowl into the microwave and melt the Melts at maximum power (± 800 Watt).
Every 15 to 20 seconds, remove the chocolate from the microwave and stir it well so that the temperature is spread through it evenly. Continue doing this until the chocolate is nearly melted; small pieces of chocolate may still be visible. Stop warming and stir the chocolate well until all the pieces of chocolate are melted and you have a uniform mass of chocolate.
Stop heat and stir the chocolate well until it’s resolved in a smooth chocolate mass. Fill the mold with chocolate and let it cool and harden in the fridge. Stick them in the swirls you made earlier.

The cake is now ready to eat! Keep the cake in a closed cake box in the fridge.

Number of cake slices:
10-12 slices.