Lübeck nut gateau

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 6 Eggs (size M)
  • 200 g + 3 tablespoons sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 1 TEASPOON Cinnamon
  • 1 pinch Salt
  • 175 g Flour
  • 5 sheets Gelatine
  • 800 g Whipped cream
  • 100 g Hazelnut brittle
  • 1 1/2 TABLESPOONS Almond liqueur
  • 50 g Icing sugar
  • 400 g Marzipan raw mass
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp golden sugar pearls + gold leaf
  • 7-10 Tbsp Cocoa powder
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg yolks, 75 g sugar, vanillin sugar, lemon peel and cinnamon with the whisks of the hand mixer for 4-5 minutes until foamy. Beat the egg whites and 1 pinch of salt with the whisk of the hand mixer until stiff, then add 75 g sugar. Add 2 portions to the egg yolk mixture. Sieve the flour onto the mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes

  2. 2

    Let the base in the mould cool on a cake rack for at least 2 hours. Remove from the tin and remove the baking parchment. Divide the cake base into three horizontal thirds

  3. 3

    Soak gelatine in cold water. Whip 600 g cream until stiff, pour in 50 g sugar. Fold the hazelnut brittle into the cream. Squeeze the gelatine and dissolve. Add liqueur and 3 tbsp. of the whipped cream and fold into the remaining cream. Place a cake ring around the lower cake base. Spread 1/3 of the cream cream on the bottom cake layer, cover with the second layer. Process the remaining cake base and cream in the same way. Chill the cake for at least 30 minutes

  4. 4

    Whip 100 g cream until stiff, spread cake all around

  5. 5

    Sift icing sugar and knead with marzipan. Roll out a strip (approx. 7 x 80 cm) on a work surface lightly dusted with icing sugar. Roll up the strip from the narrow side and place it around the cake so that the edge protrudes slightly at the top. Knead the rest of the marzipan and roll out round (approx. 28 Ø cm) on icing sugar. Cut out the marzipan with a cake ring (26 cm Ø), place on the cake and chill overnight.

  6. 6

    Melt 3 tablespoons of sugar in a pan until it is golden brown. Remove the pan from the stove. Let the sugar cool down until it is viscous

  7. 7

    Use a fork to pull thin threads from the caramel and form a nest

  8. 8

    Whip 100 g cream until stiff and fill into a piping bag with a medium-sized star-shaped spout. Spray cream dab on the edge of the cake, decorate with sugar pearls and gold leaf. Lightly dust the middle of the cake with cocoa, place the caramel nest on top

  9. 9

    waiting time approx. 14 1/2 hours

Nutrition Facts

KCAL
420 kcal
CARBS
41 g
FATS
25 g
PROTEINS
8 g