🍰 Cinnamon cake with caramelized hazelnuts

Name: Cinnamon cake with caramelized hazelnuts
Total time: 30 min
Yield: 4 servings
Ingredients: butter 200 g; sugar 300 g; salt pinch; vanilla extract 2 tsp; eggs 4 pcs; wheat flour, Type 405 400 g; hazelnut kernels, ground 100 g; baking powder 3 tsp; cinnamon 4 tsp; milk 150 ml; hazelnut kernels, whole 200 g; water 50 ml; powdered sugar 150 g; lemon juice 2 tsp

588 kcal · 30 min · 4 servings

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Ingredients

butter 200 g
sugar 300 g
salt pinch
vanilla extract 2 tsp
eggs 4 pcs
wheat flour, Type 405 400 g
hazelnut kernels, ground 100 g
baking powder 3 tsp
cinnamon 4 tsp
milk 150 ml
hazelnut kernels, whole 200 g
water 50 ml
powdered sugar 150 g
lemon juice 2 tsp

Instructions

1. Preheat the oven to 170 degrees Celsius top and bottom heat.
2. Line the bottom of a springform pan with baking paper.
3. Place a baking ring on the prepared springform base.
4. Mix the soft butter with 200 grams of sugar, a pinch of salt, and one teaspoon of vanilla extract until the mixture is white and creamy.
5. Stir the eggs into the butter mixture one by one.
6. Wait about 30 to 60 seconds after each egg until it is fully incorporated.
7. Combine the flour with the baking powder and two teaspoons of cinnamon.
8. Gently fold the flour mixture together with the ground hazelnuts into the batter.
9. Stir in the milk until a smooth batter forms.
10. Pour the batter into the baking ring.
11. Smooth the surface of the batter.
12. Bake the cake in the preheated oven at 170 degrees Celsius top and bottom heat for about 45 to 50 minutes.
13. Perform the skewer test to check if the cake is fully baked.
14. Remove the cake from the oven.
15. Let the cake cool down completely.
16. Put the hazelnuts, 100 grams of sugar, the water, two teaspoons of cinnamon, and one teaspoon of vanilla extract into a coated pan.
17. Bring the mixture to a boil in the pan.
18. Continue to cook the mixture while stirring constantly.
19. Wait until the sugar coats the nuts.
20. Continue cooking until the mixture first dries out and then caramelizes.
21. Be aware that the mixture becomes very hot.
22. Place the caramelized nuts on a sheet of baking paper.
23. Spread the nuts out on the baking paper.
24. Let the nuts cool down completely.
25. Chop the cooled hazelnuts coarsely.
26. Mix the powdered sugar with a pinch of cinnamon and the lemon juice.
27. Stir until a thick glaze forms.
28. Carefully release the cake from the baking ring.
29. Place the cake on a cake plate.
30. Spread the glaze over the cake.
31. Sprinkle the chopped hazelnuts over the glaze.

Nutrition per serving

kcal: 588
Protein: 9 g · Fett/Fat: 28 g · Carbs: 72 g