A great cake recipe for any occasion:
Stir through butter or sugar, light butter, salt and orange back. Fold in eggs a little at a time. Continue stirring until sugar is dissolved.
Melt nut nougat in water bath, cool a little and fold in. Combine buckwheat flour, cornstarch and baking powder and add.
Fill the dough into a 20 cm dia. cake springform pan lined with parchment paper and bake in a heated oven at 175 °C (gas stove: level 2, convection oven: 160 °C) for 45 minutes.
Allow to rest in the pan for another 10 minutes. Remove the cake ring and cool on a cake rack.
For the filling, melt gelatine according to package instructions. Melt nut nougat in water bath and let cool. Whip the cream until almost stiff. Add gelatine, then whip whipped cream until stiff. Fold in nut nougat, hazelnuts and rum bake.
Slice the cake twice horizontally. Spread half of the cream on the bottom cake layer. Place the second cake layer on top. Spread remaining crem evenly on top and place last layer on top. Cover and place in refrigerator for about 1 hour.
For the decoration, coarsely grate 50g of cooking chocolate. Cut the remaining cooking chocolate into pieces and melt according to package instructions. Coat the cake with it. Decorate the cake with florets and grated cooking chocolate.
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