Chocolate, hazelnut and coffee crescent cake

Ingredients

• 4 large eggs
• 3 tablespoons sugar
• 1 tablespoon vanilla sugar
• 1/8 teaspoon salt
• 150 ml oil
• 5 tablespoons flour
• 10 g baking powder
• 1 tablespoon cocoa
• 1/2 teaspoon ground coffee
• 1/2 teaspoon instant coffee
• 50 g unsalted hazelnuts
• 100 g rose Turkish delight
• 50 g raisins
• 30 g candied orange peel
• 100 g chocolate
• 30 g walnuts
• 1 tablespoon sugar for decoration
• 15 g powdered sugar

Preparation

1. Preheat the oven to 180°C. Toast the walnuts for 8 minutes, let them cool and grind them. 2. Separate the eggs. Beat the egg whites with the salt for 6 minutes, gradually adding the sugar and vanilla sugar, until stiff. Fold in the egg yolks, then the oil, mixing with an electric mixer. 3. Sift the flour and baking powder over the foam and fold them in with a spatula, for about 2 minutes. Divide the batter in two. 4. Chop the hazelnuts, Turkish delight and chocolate, then prepare the raisins and orange peel, in about 5 minutes. Mix half the batter with the cocoa, coffee and instant coffee. 5. Line a 30 × 30 cm square pan with baking paper. Pour in most of the cocoa batter, scatter the hazelnuts, Turkish delight, raisins, orange peel and chocolate over the top, then cover with the plain batter. Drizzle the reserved cocoa batter in stripes and run a toothpick through them to make a pattern, in about 7 minutes. 6. Sprinkle with the sugar and ground walnuts. Bake for 25 minutes at 180°C, until browned. Leave the cake to cool for 30 minutes, cut it into crescents and dust with powdered sugar.