Hazelnut box cake with cranberry compote

Name: Hazelnut box cake with cranberry compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 175 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 250 g Flour; 10 g Baking Powder; 175 g Hazelnut kernels; 1 glass (220 ml) thickened cranberries; 200 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

175 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
250 g Flour
10 g Baking Powder
175 g Hazelnut kernels
1 glass (220 ml) thickened cranberries
200 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour

Directions

1
Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Coarsely chop 100 g hazelnuts and mix into the dough. Grease a 1.25 litre tin cake tin and dust with flour. Fill the dough into the tin and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1-1 1/4 hours. Take out, let cool down for about 10 minutes, then carefully turn out onto a cake rack, let cool down
2
Cut the cake twice horizontally. Spread the bottom cake layer with cranberries, place the second layer on top. Spread with cranberries again and place the top cake layer on top. Leave to set for about 30 minutes.
3
Roast 75 g hazelnuts in a pan without fat for 2-3 minutes, remove and let them cool down. Mix icing sugar and lemon juice (but you could also use hazelnut liqueur) to a glaze. Pour the icing loosely over the cake with a spoon. Spread the hazelnuts over it. Cut the cake into pieces and arrange it on a plate
4
Preparation time approx. 1 1/2-1 3/4 hours. waiting time approx. 2 1/2 hours