John Myers
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Hazelnut Cream Cake
The perfect hazelnut cream cake recipe with a picture and simple step-by-step instructions.
For the sponge dough:
- 4 Eggs
- 6 tbsp Orange juice
- 1 pinch Salt
- 125 g Sugar
- 125 g Flour
- 25 g Food starch
- 2 tsp Baking powder
For the filling:
- 600 g Whipped cream
- 3 packet Cream stiffener
- 2 packet Bourbon vanilla sugar
- 100 g Chopped hazelnuts
- 100 g Ground hazelnuts
- 1 glass Sour cherries
- 2 packet Cake icing powder red
- 1,5 tbsp Rum
- 2 tbsp Sugar
For the set:
- 1 Marzipan blanket
- Decorations at will
Aside from that:
- Parchment paper
For the sponge dough:
- Line a 26 cm springform pan on the bottom with baking paper. Preheat the oven to 175 degrees. Beat the eggs with a pinch of salt, sugar and orange juice until light cream. Mix flour with baking powder and cornstarch and sieve on top of the ice cream. Fold in loosely. Pour into the form and smooth out carefully. Bake in the hot oven for about 25 minutes. Remove and let cool on a wire rack. Peel off the paper. Cut once horizontally through the cooled base.
To fill:
- Put the cherries in a saucepan with the juice and 2 tablespoons of sugar. Heat. Mix the cake icing powder with a little water until smooth. Add to the cherries, bring to the boil and stir in the rum. Let cool down. Whip the cream with the cream stabilizer and bourbon vanilla sugar until stiff. Fold in the ground and chopped nuts loosely.
- Place the cake base on a plate. Spread the cherries on the floor. Spread about 1/3 of the nut cream on the cherries. Cover with the 2nd bottom. Spread the rest of the cream on top, smooth out. Also brush the edge of the cake with it.
Garnish:
- Carefully place the marzipan blanket on the cake and press down lightly. Possibly cut out motifs beforehand, which are then filled. For example, candy hearts, brittle … Further decoration as desired.
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