Hazelnut Honey Cake with Blackthorn Berries

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(2 votes)
Hazelnut Honey Cake with Blackthorn Berries
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45 min.
ready in 1 hr 30 min.
Ready in


For the cake
200 grams
soft Butter
150 grams
150 grams
½ teaspoon
150 grams
finely ground Hazelnuts
50 milliliters
For the jelly
1 kilogram
500 grams
250 grams
100 milliliters
For the coating
100 grams
150 milliliters
Whipping cream (whipped)

Preparation steps


Preheat oven to 180°C (approximately 350°F). Line springform pan with parchment paper. For the cake, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Beat butter until creamy and gradually mix in eggs, honey and vanilla seeds. Mix flour, baking powder and nuts stir into butter mixture with the cream sherry. Spread batter into prepared pan and bake cake for about 45 minutes. If cake is browning too quickly, cover with aluminum foil. Let cake cool briefly in pan, then invert pan to remove cake to a wire rack to cool completely. Cut cake in half lengthwise into two layers.


For the jelly, rinse sloes well and boil in water in a pot. Rinse, quarter, core and dice apples. Stir apples into sloes and cook for about 10 minutes until soft. Strain jelly mixture through a sieve and stir sugar into juice (more sugar can be added, to taste). Stir white wine into juice, bring to a boil and let cool. Spread about 2/3 of the jelly on top of the bottom cake layer and top with top cake layer. For the topping, stir remaining jelly into quark until smooth. Beat whipped cream until stiff and fold into quark mixture. Spread topping over cake and refrigerate until serving. Garnish cake with sloes if desired and cut into pieces to serve.