Nut cake with raspberries

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 1 package (300 g) frozen raspberries
  • 2 (200 g each) Cup of whipped cream
  • 2 TABLESPOONS Sugar
  • 1 package Cream stabiliser
  • 2 TABLESPOONS Egg liqueur
  • 1 TABLESPOON Chocolate flakes
  • 1 knife tip ground cinnamon
  • 5 Eggs (size M)
  • 125 g Sugar
  • 1 pinch Salt
  • 200 g ground hazelnuts
  • 1 TABLESPOON Cornstarch
  • 1 coated Tsp Baking Powder
  • baking paper

Directions

  1. 1

    Defrost the raspberries for the filling. For the sponge cake, separate the eggs. Beat the egg whites until stiff, adding sugar and salt. Beat the egg yolks one after the other. Mix nuts, starch and baking powder and fold in.

  2. 2

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 ° C / gas: level 2) for 30-40 minutes. Let it cool down. Whip the cream until stiff, pour in the sugar and cream firming agent. Remove the nut base from the pan and cut through horizontally. Mix 250 g cream and raspberries, except some for decoration, and spread on the bottom cake layer. Cover with upper walnut base. Pour the rest of the cream into a piping bag with a perforated spout and spray a filled star onto the cake. Drizzle cream star with advocaat.

  3. 3

    Remove the nut base from the pan and cut through horizontally. Mix 250 g cream and raspberries, except some for decoration, and spread on the bottom cake layer. Cover with upper walnut base. Pour the rest of the cream into a piping bag with a perforated spout and spray a filled star onto the cake. Drizzle cream star with advocaat. Decorate with remaining raspberries, chocolate flakes and cinnamon. Makes about 12 pieces

  4. 4

    Coffee cover: ASA

Nutrition Facts

KCAL
330 kcal
CARBS
21 g
FATS
24 g
PROTEINS
7 g