Raspberry Nut Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 medium egg (s), separated
- 150 grams sugar
- 300 g hazelnuts, round
- 0.5 ½ pack baking powder, gluten-free
- 200 g cream cheese
- 600 g raspberries, frozen
- 100 g suar
- 750 ml apple juice, clear
- 3 pack cake icing, red
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Separate egg yolks and whites in two bowls. Beat the egg yolks with 150 g sugar, then stir in the hazelnuts with the baking powder.
- Beat the egg white into egg whites and fold into the nut mass. Pour everything into a greased springform pan (diameter approx. 26 cm) and bake at 200 ° for 30 minutes. Place the cream cheese in the oven for the last five minutes to make it spreadable.
- When the baking time is up, take the risen base out of the oven, carefully peel off the springform rim and spread the cream cheese evenly over the top of the cake with a wide knife. Then the frozen raspberries can be sprinkled on, this way they don`t fall apart in the next step.
- Mix the icing with half a glass of apple juice and 100 g sugar and bring to the boil with the remaining apple juice. Place the springform pan back around the cake as a border and generously distribute the liquid cake topping on the fruit cake. After half an hour, use a knife to separate the cooled cake from the edge of the springform pan and remove it from the mold.
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