Sunken strawberry cake with hazelnut brittle

Name: Sunken strawberry cake with hazelnut brittle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 150 g Hazelnut kernels; 750 g Strawberries; 1 TABLESPOON + 200 g soft butter or margarine; 4 TABLESPOONS + 200 g sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 250 g Flour; 50 g Common wheat semolina; 3 TSP Baking Powder; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and semolina; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

150 g Hazelnut kernels
750 g Strawberries
1 TABLESPOON + 200 g soft butter or margarine
4 TABLESPOONS + 200 g sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
250 g Flour
50 g Common wheat semolina
3 TSP Baking Powder
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and semolina
baking paper

Directions

1
Grease a spring plate (approx. 28 cm Ø) and sprinkle with semolina. Coarsely chop the nuts. Wash, clean and cut the strawberries into pieces. Melt 1 tablespoon of fat in a pan and roast the nuts in it.
2
Sprinkle 4 tablespoons of sugar over it and let it caramelize while stirring. Spread on a piece of baking paper and let it cool down.
3
For the dough mix 200 g fat, salt, 200 g sugar, vanillin sugar with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix flour, semolina and baking powder. Stir into the fat cream.
4
Fill the dough into the prepared form. Spread strawberries and nut brittle on top.
5
Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour (test with sticks!). Let cool down on a cake rack. Remove the cake from the tin and dust with icing sugar.
6
Strawberries and whipped cream are delicious with it.