Million-Nuts-Cake in chocolate abundance

Name: Million-Nuts-Cake in chocolate abundance
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 12
Ingredients: 1 tsp + some neutral vegetable oil; 200 g Raspberries (TK); 300 g Flour; 200 g ground hazelnuts; 1 Organic Orange; 200 g Sugar; 1 pck. Vanilla sugar; 1 pck. Baking Powder; 300 ml Almond Drink; 150 g Dark chocolate coating; 1 TABLESPOON sugar pearls; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

vegan,vegetarian,lactose-free,Cakes & Pastries,fruity,sweet,Desserts & Baking,very easy,Baking tip

COOK TIME
90 mins

TOTAL TIME
210 mins

Ingredients

Servings: 12

1 tsp + some neutral vegetable oil
200 g Raspberries (TK)
300 g Flour
200 g ground hazelnuts
1 Organic Orange
200 g Sugar
1 pck. Vanilla sugar
1 pck. Baking Powder
300 ml Almond Drink
150 g Dark chocolate coating
1 TABLESPOON sugar pearls
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Oil a box mould (approx. 11 x 25 cm; 1 3⁄4 l capacity). Place a strip of baking paper (approx. 20 x 40 cm) in the baking tin so that the narrow sides remain free. Let the raspberries thaw, except for about 10 pieces for the decoration.
2
Quickly mix flour, hazelnuts, orange peel, sugar, vanilla sugar, baking powder and almond drink with the whisk of the mixer until smooth. Put about half of the dough into the form. Spread the defrosted berries on top. Add the rest of the dough.
3
Bake in a hot oven for about 1 1⁄4 hours. Take the cake out of the oven, place it on a cake rack and let it cool in the oven for about 30 minutes. Carefully lift out of the tin and let it cool down.
4
Coarsely chop the couverture and melt in a hot water bath with 1 tsp. oil. Let it cool down for about 10 minutes and pour over the cake. Just before the icing sets, sprinkle sugar beads over it. Decorate with frozen berries for serving.