Christmas Cake with Caramel and Hazelnut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,451 cal. | (260 %) | ||
| Protein | 141 g | (144 %) | ||
| Fat | 381 g | (328 %) | ||
| Carbohydrates | 371 g | (247 %) | ||
| Sugar added | 310 g | (1,240 %) | ||
| Roughage | 35.5 g | (118 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 110.8 mg | (923 %) | ||
| Vitamin K | 70.8 μg | (118 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 3.5 mg | (318 %) | ||
| Niacin | 40 mg | (333 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 587 μg | (196 %) | ||
| Pantothenic acid | 7.1 mg | (118 %) | ||
| Biotin | 350.8 μg | (780 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 5,352 mg | (134 %) | ||
| Calcium | 2,020 mg | (202 %) | ||
| Magnesium | 873 mg | (291 %) | ||
| Iron | 20.3 mg | (135 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 16.8 mg | (210 %) | ||
| Saturated fatty acids | 85.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 1,112 mg | |||
| Complete sugar | 340 g |
Ingredients
- For the cake
- 60 grams butter
- 100 grams Pastry flour
- 120 grams sugar
- 4 eggs
- 75 grams ground Hazelnuts
- For the topping
- 400 milliliters condensed milk (sweetened)
- For decoration
- 150 grams Hazelnuts (sliced)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
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.
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.
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.
