Hazelnut cream cake

Ingredients

Directions

1. 1

   Cream fat, 175 g sugar, 1 packet vanilla sugar and 3 eggs. Sieve flour, starch and baking powder onto the foam and stir in. Fill the dough into a springform pan (26 cm Ø) lined with parchment paper and smooth it down. Bake in a preheated oven (electric: 175-200 ° C/ gas: level 2-3) for 30-40 minutes until light brown. Remove from the baking tin. Remove the paper and let the cake base cool down. Then cut across once. Place a cake base on a cake platter, enclose with the edge of the springform pan. Soak, squeeze and dissolve the gelatine. Whip 400 g cream until stiff, add the remaining vanillin sugar and sugar. Fold in ground hazelnuts. Fold gelatine into the hazelnut cream. Fill the hazelnut cream onto the cake base in the springform pan and smooth it down. Place the second cake base on top and press down gently. Chill for 3-4 hours. Warm up the apricot jam and stir until smooth. Carefully remove the hazelnut cream from the edge of the cake tin with a sharp knife. Thinly cover the cake with the jam. Knead the raw marzipan mass with the icing sugar and roll out round (approx. 36 cm Ø) approx. 3 mm thick. Place a marzipan cover over the cake and press down carefully. Cut off any protruding marzipan edges. Roast coarsely chopped hazelnuts in a pan until golden brown and let them cool down. Separate the remaining egg. Coat the marzipan edge 2 cm high with egg white. Press the roasted hazelnuts to the edge. Whip the rest of the cream until stiff and fill into a piping bag with a star-shaped spout. Decorate the cake surface with cream tuffs and hazelnut kernels. Makes 12-16 pieces

2. 2

   Dishes: Wedgwood

3. 3

   Cutlery: LØnborg