This is such a fresh and lovely cake, perfect for a celebration. The base is made with hazelnuts and chocolate chunks, then topped with homemade vanilla cream and fresh berries.
Here is the recipe, enjoy.
Hazelnut and chocolate (the base)
- 6 eggs
- 3 1/3 cups (300 g) powdered sugar
- 13 oz. (375 g) hazelnuts (ground, but not too finely)
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 5 1/4 oz. (150 g) chocolate chips
Whisk the egg whites with the lemon juice.
When the mixture is frothy, add the powdered sugar little by little. A shiny and quite sticky texture is what you’re after.
Continue whisking until very light and airy.
Add the vanilla extract and whisk for another minute.
Mmmm so good.
Fold the ground nuts and chocolate chips into the mixture.
Pour the mixture into a 11-inch (28 cm) round cake pan.
Bake in a 350 ˚F (180 ˚C) oven for about 30 minutes.
Leave to cool completely.
Spread out a layer of homemade vanilla cream onto the cooled base, or use ready-made vanilla cream.
I love vanilla…
- fresh raspberries
- 1 packet raspberry (or strawberry) jelly powder
- 1/2 cup (100 ml) raspberry purée or raspberry juice
Arrange the fresh strawberries on top of the vanilla cream.
Put the raspberry purée or juice and the jelly powder in a saucepan. Bring to the boil, then take the pan off the heat.
Brush the jelly mixture over the fresh berries.
100 % pure yumminess…
The perfect spring cake!
Have a nice day everyone.
Hugs from me to you.