Cherry Hazelnut Cake
Indulge in the deliciousness of Cherry Hazelnut Cake! This delightful dessert features a moist cake layered with juicy cherries and crunchy hazelnuts, creating a perfect balance of flavors. Ideal for celebrations or a sweet treat any day!
A wonderful recipe, quite simple and easy to prepare, and great to sweeten up after lunch with a cup of coffee. It is a crumbly hazelnut cake with cherries and vanilla pudding – an interesting and very tasty combination of hazelnuts, creamy vanilla filling and juicy cherries.
Category: Cakes
Biscuit recipe:
– 3 eggs
– A pinch of salt
– 1 vanilla sugar
– 120g of sugar
– 100g of butter
– 120g of Greek yogurt
– 150g of roasted hazelnuts
– 120g of strong flour
– 1 baking powder
Vanilla filling:
– 500ml of milk
– 60g of vanilla pudding powder
– 40g of sugar
– 1 bag of vanilla sugar
Crumbs:
– 100g of flour
– 80g of sugar
– 80g of butter
– 50g of chopped hazelnuts
Additionally:
– 300g of cherries (fresh, frozen or from compote)
– 1 spoon of cornstarch
Procedure:
1) First, make a sponge cake by beating eggs with a pinch of salt, sugar and vanilla sugar. Beat with a mixer for about 5 minutes until the sugar melts and the mixture becomes foamy.
Add the melted butter and Greek yogurt and mix until the ingredients are well combined.
Finally, we add ground hazelnuts, flour and baking powder.
Stir gently to combine everything.
Line a 28 x 18 cm mold with baking paper. We pour the dough into the mold, level it and put it for 10 minutes in a preheated oven at 180°C just to bake the biscuit and catch the crust.
2) While the crust is on the biscuit, make crumbs by mixing flour, sugar, butter and chopped hazelnuts. Rub with your hands until crumbs form. Let’s put it aside.
3) Mix the pudding powder with part of the milk.
Pour the rest of the milk into the pan, add sugar and vanilla sugar and heat until boiling. When the milk boils, pour the pudding mixture and stir to prevent lumps from forming.
4) Take the dough out of the oven and immediately pour the vanilla pudding over it and flatten it nicely.
Arrange cherries mixed with cornstarch over the vanilla filling (if they were frozen like mine).
Sprinkle crumbs over the cherries and return the cake to the oven to bake at 180°C for another 40 minutes.
Cool the cake before serving and decorate with powdered sugar if desired.
Cut into cubes.
Good appetite!!!
