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A cream nut cake is a decadent dessert that marries the lusciousness of cream with the richness of nuts. The velvety texture of cream contributes to the cake’s moistness, creating a luxurious and melt-in-your-mouth experience.



  4 eggs
  4 tbsp hot water
  180g sugar
  1 pack of vanilla sugar
  100g flour
  100 g cornstarch
  ½ pack of baking powder


  400 ml cream
  200 g hazelnuts, ground
  100 g raspberry jam
  200 g nut nougat cream


  200 ml cream
  50 g hazelnuts, ground
  whole hazelnuts


1. Separate the eggs.  Mix the egg yolks with the hot water until frothy.  Add the sugar and vanilla sugar and beat everything into a thick cream.  Beat the egg white until stiff and fold into the cream. 

Mix the flour, cornstarch and baking powder, add the sifted mixture to the mixture and stir everything carefully with a whisk. 

Pour the mixture into a springform pan and bake at 180 degrees for about 35 minutes.  Let cool down.  Cut the cooled sponge cake dough into three layers of equal thickness.
2. Whip the cream until stiff and stir in the ground hazelnuts. 

Place a base in a cake ring and spread with the nut nougat cream.  Add a third of the cream and nut mixture and smooth it out. 

Put the second base on top, spread it with the raspberry jam and add another third of the cream and nut filling, smooth it out.  Place the third layer on top and spread the remaining cream filling evenly.  Chill for a few hours.

3. Carefully remove the cake ring.  Beat the cream until stiff, mix one half with the ground hazelnuts and spread thinly on the edge.  Fill half without nuts into a piping bag.  Pipe 16 dots onto the edge and place a whole hazelnut on each dot.

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