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🍽️ Crunchy Hazelnut Cake with Fruity Apricot Cream

505 kcal · 30 min · 4 servings

Crunchy Hazelnut Cake with Fruity Apricot Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat the eggs, sugar, and water with a hand mixer on the highest setting for about 7 minutes until the mixture is creamy and forms stiff peaks.
  2. 2. Sift the flour and salt over the egg mixture.
  3. 3. Gently fold in the dry ingredients until a homogeneous batter forms.
  4. 4. Pour the batter into a springform pan lined with baking paper.
  5. 5. Bake the cake in the oven at 180 degrees Celsius for 25 to 30 minutes.
  6. 6. Remove the cake from the oven and turn it out onto a wire rack.
  7. 7. Remove the baking paper and let the base cool completely.
  8. 8. Cut the cooled cake base in half horizontally to create two even layers.
  9. 9. Mix the gelatin with 2 to 3 tablespoons of cold water and let it swell.
  10. 10. Whip the cream until stiff.
  11. 11. Drain the apricots.
  12. 12. Cut 4 apricot halves into wedges for decoration.
  13. 13. Dice the remaining apricot portion into small cubes.
  14. 14. Mix the apricot cubes with the jam.
  15. 15. Stir in the brandy.
  16. 16. Melt the soaked gelatin in a pot over low heat.
  17. 17. Stir the dissolved gelatin into the apricot mixture.
  18. 18. Remove the apricot mixture from the heat.
  19. 19. Spread the apricot mixture evenly over the bottom cake layer.
  20. 20. Fill a piping bag with a little cream for decoration.
  21. 21. Spread the remaining cream over the apricot layer.
  22. 22. Place the second cake layer on top.
  23. 23. Melt the hazelnut glaze over a hot water bath.
  24. 24. Coat the cake with the glaze.
  25. 25. Sprinkle crumble on top.
  26. 26. Pipe the remaining cream as dots onto the cake.
  27. 27. Serve the cake garnished with the apricot wedges.

Nutrition per serving