I made this festive cake for afternoon tea on the first Advent Sunday. It is not a difficult cake to make but it is tasty and never fails to impress.
For the Dough
- 6 eggs
- 150g caster sugar
- 140g plain flour
- 20g cornflour
- ½ tsp baking powder
- 65g ground roasted hazelnuts
- 40g unsalted butter, melted
For the Filling
- 60g dark chocolate (min 70% cocoa)
- 100g Nutella
- 150g Raspberry Jam
- 2 tbsp Amaretto (optional)
For the Cream
- 130g white Marzipan, cubed
- 100ml whole milk
- 150g plain yoghurt
- 1 tsp vanilla essence
- 7 gelatine leaves, soaked
- 600ml double cream
- 200g double cream
- 2 tbsp icing sugar
- ½ tsp vanilla essence
- 50g chopped roasted almonds
- 50g white Marzipan
- 2 tbsp icing sugar
- 2 tbsp cocoa powder
- 20g melted dark chocolate
- 1 tbsp silver pearls
- Preheat the oven to 180C/160C fan. Grease and base line a 5cm spring form with baking parchment.
- In a large bowl, beat together the eggs and sugar until pale und fluffy.
- Sift together the flour, cornflour and baking powder and stir in the hazelnuts.
- Working in thirds and using a large metal spoon, gently fold the flour mixture into the egg mixture then fold in the cooled, melted butter.
- Pour the mixture into the prepared tin and bake in the preheated oven for 30-35 minutes until a skewer inserted into the centre comes out clean. Remove the cake from the tin and leave to cool on a cooling rack. Once cooled, slice the cake into three horizontally.
- Break the chocolate into a microwave bowl and heat for 30 seconds to melt. Add in the Nutella and stir to combine.
- Place the bottom layer onto a serving plate and spread with half the chocolate mixture then spread with half the raspberry jam. Repeat with the top layer of the cake and sandwich onto the bottom cake with the chocolate and jam side facing up.
- Enclose the cakes with a clean spring form ring.
- Place the milk with the marzipan and the vanilla essence into a small saucepan and bring to a simmer. Stir until the marzipan has melted into the milk. Take off the heat and stir in the squeezed out gelatine. Leave to cool for 30 minutes then stir in the yoghurt and set aside in the fridge.
- Beat the cream until soft peaks form. When the marzipan mixture just begins to set remove from the fridge and fold in the cream. Pour the marzipan cream onto the cake and smooth the top. Place the third middle slice of cake on top and brush with the Amaretto. Wrap the cake in cling film and place in the fridge to set for at least 2 hours.
- To finish, remove the spring form clip from the cake. Beat the cream with the sugar and vanilla essence until firm enough to spread and pipe.
- Spoon some of the cream into a piping bag fitted with a large star nozzle and set aside.
- Spread the remaining cream over and around the cake. Press the chopped almonds around the outside of the cake.
- Dust the top of the cake around the outside edge with cocoa powder.
- Thinly roll out the Marzipan on a worktop dusted with icing sugar and cut out star shapes.
- Decorate the cake with piped rosettes of cream, Marzipan stars, chocolate and silver pearls.
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