Nutcake with Ricotta Cream

INGREDIENTS

6 eggs
300 g sugar
280 g ground hazelnuts
100 g flour
80 g melted butter
600 g ricotta
2 tbsp. finely grated irange peel
1/8 tsp. vanilla essence
250 g whipped cream
200 g cream cheese
1 tbsp. brown sugar

Preparation

Preheat the fan oven to 180 degrees.
Grease and flour two high springform pans, diameter 18 cm each.
(Or use a 24 cm springform pan and halve the cake to create two cake bases)
Beat the eggs with 200 g of sugar on the highest setting for 5 minutes until creamy.
Mix the hazelnuts with the flour and fold into the egg mixture gently.
Carefully stir in the melted butter and pour into the prepared cake pans. Bake on a middle shelf for ca. 20 minutes, then leave to cool completely and remove from the baking tins.
Mix the ricotta with the rest of the sugar (100 g), orange peel and vanilla until smooth.
Place one cake base into a cleaned springform pan and spread with the ricotta cream. Place the second base on top and press down lightly. Leave to cool in the freezer for one hour.
Whip the cream with the whisk of the mixer. Stir in the cream cheese briefly and quickly until a firm cream is formed.
Release the ring of the baking pan and generously cover the top and sides of the cake with the cream. Use a palette knife to smooth the edges and allow to cool for another hour. Before serving, sprinkle with brown sugar to taste.