Caramel Buttercream Cake

Preparation

1. Preheat the oven to 350 °F (conventional oven).
2. For the nut chocolate sponge: whisk the QimiQ Sauce Base with the melted butter and 180 g sugar until fluffy. Mix in the egg yolks. Fold in the melted chocolate and mix in the hazelnuts.
3. Whisk the egg whites with the remaining sugar until stiff. Fold into the QimiQ mixture.
4. Fill into a greased cake tin and bake in the preheated oven for approx. 60 minutes. Allow to cool.
5. For the caramel: whisk the unchilled QimiQ Classic smooth. Melt the sugar in a pan until golden. Add the QimiQ Classic and sea salt and simmer until it becomes a smooth mixture. Add the butter and mix well. Cool.
6. For the cream: whisk the cold QimiQ Whip and the sugar together until the required volume has been achieved. Slowly whisk in the melted butter. Finally add the caramel and mix well.
7. Slice the nut chocolate sponge into three layers. Place one piece into a cake ring and spread one third of the cream on top (approx. 1 cm high). Repeat this process 2 more times. Finally, spread the remaining cream onto the last layer of sponge.
8. Allow to chill for approx. 4 hours and remove the cake ring before serving.