Sponge Dome Cake

Try this delicious cake recipe:

Sponge cake: Beat the eggs and sugar with the whisks of a mixer for ten minutes until creamy. Combine the flour, cornstarch and lemon flavoring, sift over the top and fold in with a whisk. Spread the sponge mixture on a baking sheet lined with parchment paper. Bake in a heated oven at 175 degrees, fan 150 degrees, gas mark 2 for 15 minutes. Turn the sponge out onto a sugar-covered dish and remove the paper on the spot. Cool the sponge cake. Cover a large baking dish (2 liters) with cling film. Cut the sponge cake into strips like pieces of cake and line the baking dish with them. If desired, drizzle the sponge cake with both types of liqueur.

Filling: Bring half of the chocolate and half a liter of whipped cream to a boil and place in the refrigerator for at least three hours until the mixture has cooled properly repeatedly. Chop the rest of the chocolate. Roast almond kernels and hazelnuts in a frying pan without fat until golden, cool and chop coarsely. Whip remaining whipped cream until stiff. Fold in minced nuts, almond kernels, chocolate and brittle. Whip chocolate cream from refrigerator until stiff as well. Fill the nut cream and chocolate cream alternately into the baking bowl onto the sponge. Give the give a couple of hearty pokes on the surface as you do this so that no air bubbles remain in the filling. Cover with plastic wrap and bake for about two to dr

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