Trendy nut cake with coffee cream

DURATION: 25 minutes | * Apprentice chef QUANTITY: Single tier cake Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to print (Opens in new window) Ingredients For the cake bases: 10 eggs {size M} 290g sugar 100 g couverture 70g flour 70 g cornflour 150 g hazelnuts {grated} 1 springform pan ø 24 cm