Apple and hazelnut cake

For 16 pieces
  • 100 g ground hazelnuts
  • 7 eggs (size M)
  • 1 pinch salt
  • 5 packet vanillin sugar
  • 300 g Sugar
  • 150 g flour
  • 160 g cornstarch
  • 3–4 TL baking powder
  • 1,25 kg Apples
  • 3 EL lemon juice
  • 250 ml Eggnog
  • 1,25 kg whipped cream
  • 50 g hazelnut flakes
  • baking paper
75 minutes
Lightly roast the ground nuts in a pan without fat while turning, remove and allow to cool. Line a smooth baking sheet with parchment paper. Place a cake ring on top (28.5 cm Ø)
Separate the eggs. Beat egg whites in a large mixing bowl with the whisk of the hand mixer until stiff, sprinkling in salt, 1 packet of vanilla sugar and 200 g sugar. Beat until the mixture is shiny white and the sugar has completely dissolved. Add the egg yolks and stir in
Mix the flour, 100 g starch and baking powder, sift in portions onto the egg mixture and fold in. Carefully fold in the roasted nuts. Carefully pour the mixture into the ring, smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 35–40 minutes. Take out of the oven, place on a wire rack, remove immediately from the edge of the cake ring, let cool in the ring
Wash the apples. Put 1/2 apple aside, brush the cut surface with 1 tbsp lemon juice. Peel and quarter the remaining apples, cut out the core. Bring apples, 400 ml water, 2 tablespoons lemon juice, 100 g sugar and eggnog in a saucepan to the boil, cook for 10–12 minutes
6 tablespoons water and 60 g starch smooth stir. Stir the starch into the boiling apple pieces, bring to the boil and simmer for about 1 minute. Remove from the stove and let cool down a little. Cut the cake base twice evenly. Distribute the apples evenly on the lower and middle crust, smooth out. Let cool down
Whip the cream in 2 portions with the whisk of the hand mixer until stiff, drizzling in 2 sachets of vanilla sugar. Coat the bottom base with a good 1/5 of the cream, place the second base on top and also coat a good 1/5 of the cream. Put the lid on and brush the cake loosely with the rest of the cream. Decorate the edge with hazelnut leaves. Core the halved apple and cut into fine wedges before serving. Decorate the cake with apple wedges
Waiting time approx. 3 1/2 hours
1 piece approx:
  • 580 kcal
  • 2430 kJ
  • 8 gProtein
  • 35 g fat
  • 53 g carbohydrates


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