Hazelnut, Almond and Raspberry Cake
Hazelnut, Almond and Raspberry Cake
Category
Dessert
Servings
12
Prep Time
30
Cook Time
30
Author:
Steve Shore
Ingredients
- 10 Egg Whites
- 280g Caster Sugar
- 230g Ground Almond
- 70g Ground Hazelnuts
- 5 Egg Yolks
- 240g Caster Sugar
- 360g Unsalted Butter
- 1/4 teaspoon Vanilla Paste
- 3 Punnets Raspberries
- 50g Chopped Hazelnuts
Meringue
Buttercream Filling
To Finish
Directions
Italian Meringue
- Whip egg whites – to soft peak.
- Boil the sugar and water to 118 degree.
- Keep egg whites on a low setting and pour sugar in slowly until fully combined.
- Whip fast until cool.
- Gentle Fold in 230g ground almonds, 70g ground hazelnuts.
- Pipe onto baking parchment or spread flat onto two trays, ensure equal amounts on both.
- Bake at 180 degrees for 10 – 12 mins, until golden brown.
Buttercream Filling
- Whisk together over a Bain Marie, until the ribbon stage (Sabayon) and combined.
- Take off the heat and whisk until cold.
- whisk the butter until fluffy.
- Combine the butter with Sabayon.
To Assemble:
- Once all elements are cooled.
- Remove Sponge from tray and place on a board.
- Layer the Buttercream filling on top,
- Placing raspberries and chopped hazelnuts evenly across the mixture.
- Then careful place the other sponge on top.
- Refrigerate for at least 1 hour.
- Cut and Serve.
Posted on June 19, 2020
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