Hazelnut cake with redcurrants recipe

Hazelnut Cake with Redcurrants recipe

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Ingredients
For the shortcrust pastry: | |
120 g | flour |
100 g | soft butter |
60 g | icing sugar |
1 pack(s) | vanilla sugar |
60 g | ground hazelnuts |
1 medium | egg yolk |
1 pinch(es) | salt |
To brush: | |
100 g | redcurrant jam |
For the sponge: | |
3 medium | eggs |
1 pack(s) | vanilla sugar |
125 g | sugar |
120 g | ground hazelnuts |
80 g | flour |
2 tsp | baking powder |
200 g | redcurrants |
To garnish: | |
icing sugar |
Instructions
In a bowl, mix together the ingredients for the shortcrust pastry. Briefly knead until well combined. Wrap into cling film and refrigerate for 30 minutes.Roll out and line a buttered cake form with the pastry. Spread with the jam.
Preheat the oven to 180°C. For the sponge, cream together the eggs, sugar and the vanilla sugar. Fold in the hazelnuts, the baking powder and the sieved flour. Pour into the cake form and top with the redcurrants. Bake for 40-45 minutes.
Allow to cool. Serve dusted with icing sugar.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Hazelnut cake with redcurrants recipe
Recipe type: xarchivex
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