Christmas Cake with Caramel and Hazelnut

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Christmas Cake with Caramel and Hazelnut
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Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
5451
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie5,451 cal.(260 %)
Protein141 g(144 %)
Fat381 g(328 %)
Carbohydrates371 g(247 %)
Sugar added310 g(1,240 %)
Roughage35.5 g(118 %)
Vitamin A1.3 mg(163 %)
Vitamin D7.7 μg(39 %)
Vitamin E110.8 mg(923 %)
Vitamin K70.8 μg(118 %)
Vitamin B₁2.6 mg(260 %)
Vitamin B₂3.5 mg(318 %)
Niacin40 mg(333 %)
Vitamin B₆3.3 mg(236 %)
Folate587 μg(196 %)
Pantothenic acid7.1 mg(118 %)
Biotin350.8 μg(780 %)
Vitamin B₁₂6.2 μg(207 %)
Vitamin C11 mg(12 %)
Potassium5,352 mg(134 %)
Calcium2,020 mg(202 %)
Magnesium873 mg(291 %)
Iron20.3 mg(135 %)
Iodine69 μg(35 %)
Zinc16.8 mg(210 %)
Saturated fatty acids85.1 g
Uric acid51 mg
Cholesterol1,112 mg
Complete sugar340 g

Ingredients

for
1
For the cake
60 grams butter
100 grams Pastry flour
120 grams sugar
4 eggs
75 grams ground Hazelnuts
For the caramel
100 grams sugar
200 grams Hazelnuts (coarsely chopped)
For the topping
400 milliliters condensed milk (sweetened)
For decoration
150 grams Hazelnuts (sliced)
How healthy are the main ingredients?
sugarsugaregg

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.