If you love hazelnuts, you will simply adore this cake. It is deliciously sweet and suitable for more solemn events.
We found the recipe at Kitchen goetter blog.
- 4 haha
- A bit of salt
- 175 g of sugar
- 125 g flour
- 75 g density
- 6 tablespoons rum
- 200 g raspberry jam
- 500 ml sweet sour cream
- 2 tablespoons sugar
- 150 g of ground hazelnuts
- 125 g chopped hazelnuts
- 300 ml sweet sour cream
Turn on the oven to heat to 180C, and line the round cake tin with greaseproof paper. Separate the egg whites from the yolks and whisk the egg whites with 120 g of sugar and a little salt so that they become firm. Whisk the egg yolks with the remaining sugar and two tablespoons of hot water, stir until the sugar dissolves, then gently stir in the egg whites. In a separate bowl, mix the flour and thickener, then add the mixture to the beaten eggs, lightly avoid the air from the egg whites, then pour the mixture into a mold and bake for 30-35 minutes in a preheated oven.
Cut the cooled crust twice horizontally, to get three equal crusts and coat them with rum to make them juicy.
You will make the cream by simply whipping the sweet sour cream and adding the ground walnuts.
Put one peel in the mold, coat it with raspberry jam, then put a layer of hazelnut cream, and repeat the procedure once more. Cover the cake with the back crust and coat with hazelnut cream and leave to cool well.
When the cake is cold, coat the whole with a sweet cream that you have previously whipped and sprinkle with toasted hazelnuts that you have chopped into slightly larger pieces.
Source: LifePress magazin by lifepressmagazin.com.
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