First, soak the raisins in apricot brandy and allow to infuse.
For the sponge dough, beat the eggs, sugar and vanilla sugar with a mixer until foamy. Gradually stir in the flour.
Divide the sponge mixture into two equal parts. Pass the cocoa powder through a sieve and fold into only one part of the mixture (!) until the sponge mixture has an even color. Stir in grated hazelnuts into the other half.
Line two baking trays with baking paper, spread one part on each tray and bake in the oven at 180 °C for 10 minutes.
For the vanilla cream, cut the vanilla bean in half, scrape it out and stir the vanilla pulp into the milk. Stir the egg yolks, flour and sugar into the vanilla milk and let it boil down until you get a creamy vanilla cream. Refrigerate the cream.
Caramelize sugar in a pan for the syrup and deglaze with water. Simmer briefly and add a dash of apricot schnapps.
To finish the Somlauer Nockerl, cut the nutty sponge dough and place in a mold. Drizzle with a little sugar syrup and spread the vanilla cream on top.
Lift out the raisins soaked in apricot brandy and spread on the cream.
Now place a layer of the dark sponge cake dough on top, sprinkle with the raisins and sprinkle with grated nuts if desired. Spread with the vanilla cream. Put another layer of white sponge on top and repeat this process until the vanilla cream and sponge are used up. Finish with the vanilla cream.
Chill the Somlauer Nockerl for about 6 hours.
Before serving, prepare the chocolate sauce. Break the couverture into small pieces and stir into the heated whipped cream. Bring to the boil once.
Arrange the Somlauer Nockerl with the chocolate sauce and whipped cream, garnish and serve.
Preparation Tip:
Somlauer Nockerl are very good for using leftover cake. Instead of the sponge cake dough, simply take the leftovers from Gugelhupf, marble cake or sand cake and continue as described in the recipe above.
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