Hazelnut cake with redcurrants recipe

Hazelnut Cake with Redcurrants recipe

This article was published by: Matthew

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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