2 pieces of nut cake with hazelnut brittle on small plates with a cup of cappuccino

Nut Cake with Hazelnuts

Name: Nut Cake with Hazelnuts
Total time: 70 min
Yield: 12 Portions
Ingredients: 240g Butter; 10g Lemon peel; 10 Egg yolk; 10 Egg white; 280g Caster sugar; 30g Wheat flour, smooth; 200g Walnuts, ground; 120g Breadcrumbs; 70g Hazelnuts, chopped and roasted; 1pcs. Bourbon Vanilla Pods, Whole; 1g Honey Gingerbread Seasoning Mix; 1pinch Sea Salt, Coarse; 350g Whipping cream; 90g Milk; 35g Caster sugar; 5 Leaf of gelatin; 60g Water; 70ml Rum; 50g Marzipan; 50g Whipping cream; 12pcs. Walnuts, halved; 200g Hazelnuts, chopped and roasted

60—70 Min

Honey Gingerbread Seasoning Mix

Crunchy toasted hazelnuts meet fine nutty layers with marzipan and cream — you'll have to be quick to get your hands on a slice of this popular cake. Landtmann’s Original brings you their recipe for this irresistible nut cake.

Ingredients 12 Portions

For the walnut layer
- 240 gButter
- 10 gLemon peel
- 10 Egg yolk
- 10 Egg white
- 280 gCaster sugar
- 30 gWheat flour, smooth
- 200 gWalnuts, ground
- 120 gBreadcrumbs
- 70 gHazelnuts, chopped and roasted
- 1 pcs.Bourbon Vanilla Pods, Whole
- 1 gHoney Gingerbread Seasoning Mix
- 1 pinchSea Salt, Coarse
For the rum cream
- 350 gWhipping cream
- 90 gMilk
- 35 gCaster sugar
- 5 Leaf of gelatin
- 60 gWater
- 70 mlRum
For the topping
- 50 gMarzipan
- 50 gWhipping cream
- 12 pcs.Walnuts, halved
- 200 gHazelnuts, chopped and roasted

Preparation

1
First, separate the eggs. Scrape out the pulp from the vanilla pod and mix with butter, gingerbread spices and lemon peel until fluffy. Gradually mix in the egg yolks.
2
Beat the egg whites with caster sugar and a pinch of salt.
3
Then stir flour, walnuts, hazelnuts and breadcrumbs into the butter mixture and fold in the beaten egg white.
4
Pour into a greased 22-cm cake ring and bake for 50 minutes at 180 °C (356 °F).
Leave to cool, then cut into three layers.
5
For the cream, whip the whipping cream, soak the gelatin in cold water, squeeze well and dissolve in the rum.
6
Stir in the milk and caster sugar and bring to the boil at 85 °C (185 °F).
7
Stir in the egg yolks and mix with the dissolved gelatin and rum.
8
Leave the mixture to cool down until it begins to set, and then fold in the whipping cream.
9
In a cake ring, spread cream over the first layer, place the second layer on top, repeat the process and place the third layer on top and cover with the remaining cream.
10
Roll the marzipan to a thickness of 2 mm, place on top of the cake and place in the refrigerator for six hours.
11
Finally, coat the edge with whipping cream and sprinkle with hazelnuts. Pipe the whipping cream to form rosettes and decorate with walnut halves.