Materials:

• 250 gram butter
• 4 eggs (approx. 220 gram)
• 3 tablespoons water
• Round baking pan 20 cm
• 500 gram whipped cream
• 120 ml lukewarm water
• Wilton Tip 1M
• 1 bag of caramel cookies
• Cocoa powder

Preparation:
Make sure that all the ingredients are at room temperature. Preheat the oven to 160°C (convection oven 140°C).

Mix 500 grams caramel cake mix, 250 grams butter, 4 eggs (220 grams) and 3 tablespoons of water for 4 minutes on low speed until a smooth batter. Grease a round cake pan and sprinkle some flour. Fill the pan with the mixture and bake the cake in the middle of a preheated oven for approx. 70 minutes. Let the cake cool down on a baking rack.

Beat the whipping cream until it forms soft peaks. Mix the bavarois powder with the water. Then carefully fold in the whipped cream with a spatula. Put the mixture in a decoration bag with the decorating tip already on it. Now put the bag in the refrigerator for one hour.

Divide the cake into three layers with a cake leveller or a knife. Spray the hazelnut mixture on the two intermediate layers, and the top of the caramel cake. Put a small amount of cocoa powder in a strainer and sprinkle the top of the cake, decorate it with small caramel cookies.

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