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Classic hazelnut cake with chocolate icing

Details


  • Preparation time: 20min.
  • Baking time: 1 hour
by
Seraphine & Justina Wilhelm

Method


Pre heat the oven to 180 degrees celcius.

Stir plant margarine, sugar and vanilla sugar with the hand mixer until the sugar has dissolved. Add one egg and stir (1 min.) Mix the flour, baking powder and salt in a separate bowl. Add 1/3 of the flour, stir briefly until it is no longer dusty. Add some flour again and repeat the process until all the flour is in the dough. Then add the hazelnut flour and milk to the dough, stirring as little as possible - just enough to mix the ingredients.

Separate the remaining three eggs and use a second bowl to beat the egg whites stiff. Once the egg whites have the desired consistency, carefully stir them with a wooden spoon under the dough. Pour the pastry into the cake pan (bread pan) and bake for about 60 minutes. Finally, melt the chocolate coating in a water bath. Add bionella and spread on the cooled, finished cake. Then decorate with hazelnuts.

Tip: do not throw away the remaining egg yolk, but make other dishes out of it.

Ingredients


For the chocolate topping:

Rapunzel Products


200250 Hazelnuts roasted, ground
1400325 Cristallino cane sugar, HAND IN HAND
1460660 Bourbon vanilla sugar with Rapadura, HAND IN HAND
1430785 Semisweet couverture, HAND IN HAND
200830 Hazelnuts project
160283 bionella chocolate hazelnut spread, vegan, HAND IN HAND
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de