Chili-nut cake with currant glaze
very easy
45 mins
45 mins
Ingredients
- 4 Eggs (size M)
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 75 g Flour
- 25 g Cornstarch
- 1 coated Tsp Baking Powder
- 50 g ground hazelnuts
- 1 coated Tsp Chili Flakes
- 1 glass (225 g) redcurrant jelly
- 1/2 425 ml can of peaches
- 1 package Cream stabiliser
- 100 g Double cream cream cheese
- 7-10 Tbsp red sugar
- baking paper
- 7-10 Tbsp Disposable syringe bag
Directions
- 1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 100 g sugar, vanillin sugar and salt. Beat the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg yolks. Add the hazelnuts and chilli and fold in carefully
- 2
Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes. Take out and let cool on a cake rack
- 3
Remove the sponge cake from the tin and remove the baking paper. Let the jelly simmer for about 2 minutes. Halve the sponge cake in half and cut it widthways into 6 equally wide strips to make 12 strips of the same size. Spread the jelly over the sponge cake
- 4
Drain the peaches. Add 50 g sugar and cream setting agent and puree. Carefully mix the puree and cream cheese and chill for about 15 minutes. Pour cream into a piping bag with a small star-shaped spout. Decorate sponge strips with cream and sprinkle with red sugar
- 5
Preparation time 45-50 minutes. Waiting time approx. 1 1/2 hours
Nutrition Facts
220 kcal
34 g
7 g
4 g
More Delicious Recipes
