Christmas Cake with Caramel and Hazelnut

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Christmas Cake with Caramel and Hazelnut
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Health Score:
7,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
1556
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,556 kcal(74 %)
Protein34.61 g(35 %)
Fat91.96 g(79 %)
Carbohydrates162.23 g(108 %)
Sugar added54.89 g(220 %)
Roughage10.55 g(35 %)
Vitamin A336.06 mg(42,008 %)
Vitamin D2.02 μg(10 %)
Vitamin E21.39 mg(178 %)
Vitamin B₁0.84 mg(84 %)
Vitamin B₂0.96 mg(87 %)
Niacin8.34 mg(70 %)
Vitamin B₆0.67 mg(48 %)
Folate163.36 μg(54 %)
Pantothenic acid1.94 mg(32 %)
Biotin86.43 μg(192 %)
Vitamin B₁₂1.69 μg(56 %)
Vitamin C9.25 mg(10 %)
Potassium1,277.29 mg(32 %)
Calcium515.35 mg(52 %)
Magnesium206.51 mg(69 %)
Iron5.91 mg(39 %)
Iodine179.19 μg(90 %)
Zinc3.79 mg(47 %)
Saturated fatty acids20.32 g
Cholesterol230.17 mg

Ingredients

for
1
For the cake
60 grams
100 grams
120 grams
4
75 grams
For the caramel
100 grams
200 grams
Hazelnuts (coarsely chopped)
For the topping
400 milliliters
Condensed milk (sweetened)
For decoration
150 grams
Hazelnuts (sliced)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

For the cake, separate eggs and set aside whites. With an electric mixer, beat sugar and egg yolks until frothy. Melt the butter in a small pan over low heat. Combine flour and nuts and stir into egg yolk mixture. Beat egg whites with a pinch of salt until stiff peaks form. Mix flour and butter into the egg yolk mixture and fold in one-third of egg whites. Fold the rest of the egg whites into batter.  Pour batter into a greased springform pan and bake 40-45 minutes until done. Remove from pan and let cool on a wire rack at least 60 minutes.

3.

Heat condensed milk in a saucepan and bring to a boil. Reduce heat and simmer over low heat, stirring, for 15-20 minutes. Cut the cooled cake in half horizontally and place the cut side up on the work surface. Sprinkle the bottom half of cake with 5-6 tablespoons condensed milk.

4.

To make caramel, add 60 ml (about 2 ounces) of water and sugar and cook until sugar caramelizes light brown, stirring constantly. Stir in chopped hazelnuts. Allow caramel to cool slightly. Spread caramel over the cut side of cake. Replace top half of cake and coat entire cake with remaining condensed milk. To decorate, toast sliced hazelnut pieces and arrange on top of cake. Let cool completely, then serve.