Hazelnut Cake with Apples and Apricots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 8,769 cal. | (418 %) | ||
| Protein | 167 g | (170 %) | ||
| Fat | 583 g | (503 %) | ||
| Carbohydrates | 716 g | (477 %) | ||
| Sugar added | 419 g | (1,676 %) | ||
| Roughage | 68.1 g | (227 %) |
| Vitamin A | 4.3 mg | (538 %) | ||
| Vitamin D | 16.1 μg | (81 %) | ||
| Vitamin E | 110.6 mg | (922 %) | ||
| Vitamin K | 116.5 μg | (194 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 48.7 mg | (406 %) | ||
| Vitamin B₆ | 3.4 mg | (243 %) | ||
| Folate | 691 μg | (230 %) | ||
| Pantothenic acid | 9.6 mg | (160 %) | ||
| Biotin | 312.1 μg | (694 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 8,164 mg | (204 %) | ||
| Calcium | 1,699 mg | (170 %) | ||
| Magnesium | 1,166 mg | (389 %) | ||
| Iron | 53.1 mg | (354 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 21.9 mg | (274 %) | ||
| Saturated fatty acids | 236.4 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 2,114 mg | |||
| Complete sugar | 559 g |
Ingredients
- For the topping
- 200 grams white Couverture
- 1 tsp Coconut oil
- 1 organic Orange
- For the cake
- 250 grams softened butter
- 250 grams sugar
- 5 eggs
- 200 grams Pastry flour
- 1 pkg Baking powder
- 300 grams ground Hazelnuts
- 3 Tbsps milk
- For the cream filling
- 3 sheets clear gelatin
- 1 egg
- 30 grams sugar
- 1 pkg Vanilla sugar
- 300 milliliters Whipped cream (minimum 30% fat content)
- For the fruit filling
- 1 sheet clear gelatin
- 400 grams tart Apple
- 2 Tbsps lemon juice
- 100 milliliters Apple juice
- ½ tsp cinnamon
- 60 grams chopped blanched almonds
- 250 grams Apricot (canned)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Grease a springform pan and sprinkle with flour.
For the cake, beat the butter with sugar until fluffy and gradually add the beaten eggs. Mix the flour with the baking powder, sift over the egg mixture and fold in, together with the ground hazelnuts. Stir in milk as needed.
Pour into the prepared pan and bake in the preheated oven for 45-55 minutes. Check for doneness with a toothpick.
Let the cake cool for 5 minutes in the pan, then use a knife to loosen the edge of the springform pan. Remove and let cool on a wire rack.
For the cream filling, soak the gelatin in cold water for 10 minutes. Beat the egg with the sugar over a hot water bath until fluffy. Melt the drained gelatin with 3 tablespoons of water in a small saucepan and pour into the egg mixture gradually while stirring. Remove from the water bath and cool to lukewarm while continuing to stir. Whip the cream with the vanilla sugar until stiff and fold into the lukewarm gelatin mixture, then cover and refrigerate.
For the fruit filling, soak the gelatin in cold water for 10 minutes. Rinse the apples, peel, quarter, remove the cores and cut into slices. Mix with lemon juice and cinnamon and place in a saucepan with 2 tablespoons water. Simmer for 3-5 minutes. Drain over a sieve, saving the liquid. Melt the drained gelatin in the liquid in a small saucepan. Mix with the apple slices.
Toast the almonds in a dry frying pan fry until golden brown, 1-2 minutes.
Cut the cake horizontally into two parts. Spread the apple mixture over the bottom layer and distribute the drained apricot halves over it. Sprinkle with toasted almonds and spread the cream filling on it. Cover with the second cake layer and place in the refrigerator for 1 hour.
For the topping, chop the white chocolate and melt along with the coconut oil over a hot water bath. Drizzle the cake with the chocolate mixture. Rinse the orange in hot water and grate the zest over the cake to garnish. Serve the cake cut into slices.
