Nutcracker Cake

Name: Nutcracker Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 180 g soft butter or margarine; 180 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Flour; 2 coated Tsp Baking Powder; 100 g ground hazelnuts; 8 TABLESPOONS Milk; 150 g firm nut nougat mass; 4 sheets Gelatine; 400 g Whipped cream; 50 ml Rum; 200 g Plum jam; 80 g whole, shelled hazelnuts; 7-10 Tbsp Grease; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

180 g soft butter or margarine
180 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
150 g Flour
2 coated Tsp Baking Powder
100 g ground hazelnuts
8 TABLESPOONS Milk
150 g firm nut nougat mass
4 sheets Gelatine
400 g Whipped cream
50 ml Rum
200 g Plum jam
80 g whole, shelled hazelnuts
7-10 Tbsp Grease
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Cream fat, 100 g sugar, vanillin sugar and salt. Stir in eggs one after the other. Mix flour, baking powder and ground nuts. Stir into the egg-fat cream by the spoonful, alternating with the milk. Grease a springform pan (26 cm Ø). Fill in the dough and smooth it down.
2
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the cake cool down on a cake rack and remove from the tin. For the cream cream, dice the nougat and melt carefully over a hot water bath. Allow to cool slightly. Soak the gelatine in cold water. Whip the cream until stiff. Squeeze the gelatine well, dissolve. Mix the cream with the nougat carefully. Mix rum, except for 2-3 tablespoons, with the gelatine and stir into the nougat cream. Halve the base horizontally once. Spread half of the cream cream on the bottom cake base. Spread the plum puree with a spoon on the cream.
3
Mix the cream with the nougat carefully. Mix rum, except for 2-3 tablespoons, with the gelatine and stir into the nougat cream. Halve the base horizontally once. Spread half of the cream cream on the bottom cake base. Spread the plum puree with a spoon on the cream. Place the second cake layer on top and soak with the remaining rum. Spread the cake with the remaining cream and refrigerate for about 2 hours. Melt 80 g sugar in a flat pan to a light caramel. Add nuts and stir until everything is covered by the caramel. Put the nuts on a lightly oiled piece of aluminium foil and let them cool down. Coarsely chop the caramel nuts and sprinkle them all over the cake. If necessary, decorate with larger pieces of caramel
4
Spread the cake with the remaining cream and refrigerate for about 2 hours. Melt 80 g sugar in a flat pan to a light caramel. Add nuts and stir until everything is covered by the caramel. Put the nuts on a lightly oiled piece of aluminium foil and let them cool down. Coarsely chop the caramel nuts and sprinkle them all over the cake. If necessary, decorate with larger pieces of caramel
5
waiting time approx. 2 hours