Layered Hazelnut and Marble Birthday Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 531 kcal | (25 %) | ||
| Protein | 9.7 g | (10 %) | ||
| Fat | 33.7 g | (29 %) | ||
| Carbohydrates | 48 g | (32 %) |
Ingredients
- For the hazelnut cake
- 6 medium eggs
- 125 grams soft Margarine
- 100 grams sugar
- 1 packet Vanilla sugar
- 200 grams ground Hazelnuts
- 50 grams chopped Hazelnuts
- 1 tsp Baking powder
- For the marble cake
- 150 grams soft Margarine
- 150 grams sugar
- 1 packet Vanilla sugar
- 4 medium eggs
- 150 grams Pastry flour
- 3 tsps Baking powder
- 20 grams Cocoa
- For decorating
- 125 grams Cherry jam
- 3 Tbsps Cabbage
- 400 grams Milk chocolate couveture
- 50 grams white Couverture
- 100 grams Marzipan
- 50 grams powdered sugar (sifted)
- assorted Food coloring
Kitchen utensils
Preparation steps
For the hazelnut cake, separate eggs and beat whites until stiff. Beat margarine until creamy and gradually stir in egg yolks, sugar and vanilla sugar. Mix ground hazelnuts, chopped hazelnuts and baking powder, quickly stir into batter and fold in egg whites. Line bottom of springform pan 26 cm diameter (approximately 10 inches diameter) with baking paper. our batter into prepared batter and smooth. Bake cake in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for about 35 minutes. Carefully loosen cake from pan. Invert pan to remove cake to a wire rack lined with parchment paper. Remove parchment paper from cake and let cool.
For the marble cake, beat margarine until creamy and gradually stir in sugar, vanilla sugar and eggs. Mix flour and baking powder, sift over batter and quickly fold in with a whisk. Remove about 3 tablespoons batter and stir in cocoa. Line a baking pan with parchment paper. Smoothly spread plain dough in prepared pan. Dollop chocolate batter onto plain batter. Drag through batters with a fork to create a marble pattern. Bake marble cake in oven preheated to 180°C (approximately 350°F) for about 30 minutes. Loosen cake from pan and let cool.
Cut marble cake into four equal rectangles. Spread cherry jam onto three layers and stack together. Crumble remaining marble cake layer, mix with cherry juice and form into small balls.
For decorating, cut milk chocolate into pieces, melt over a hot-water bath and spread over cakes. Coat marble cake balls with remaining chocolate. Let chocolate dry.
Knead marzipan and powdered sugar and dye with assorted food coloring. Dust candy molds with powdered sugar and press in colored marzipan. Remove marzipan shapes from candy molds and trim as necessary. Dust marzipan shapes with powdered sugar. Layer cakes together and garnish with marble cake balls and marzipan shapes. Melt white chocolate over a hot-water bath, place in a pastry bag with a round tip and pipe decorations onto cake as desired. Let chocolate dry before serving.
