Description
Diese Sahne-Nuss-Torte besticht durch einen luftigen Biskuit, zart nussiges Aroma und cremige, sanft geschlagene Sahne. Knackige Nüsse schmücken die goldene Kruste und verleihen ein harmonisches Geschmackserlebnis.
Ingredients
Scale
- 4 Eier
- 4 EL heißes Wasser
- 180 g Zucker
- 1 Packung Vanillezucker
- 100 g Mehl
- 100 g Speisestärke
- ½ Packung Backpulver
- 400 ml Sahne
- 200 g Haselnüsse, gemahlen
- 100 g Himbeermarmelade
- 200 g Nussnougatcreme
- 200 ml Sahne
- 50 g Haselnüsse, gemahlen
- ganze Haselnüsse
Instructions
- Begin by preheating your oven to 180°C (356°F). Prepare a 24 cm springform pan by lining the bottom with parchment paper and lightly greasing the sides.
- Separate the eggs into yolks and whites. In a large mixing bowl, beat the egg yolks with 4 tablespoons of hot water until the mixture becomes light and creamy. Gradually add the sugar and vanilla sugar while continuing to beat until a thick, pale cream forms.
- In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the mixture.
- In another bowl, mix together the flour, cornstarch (Speisestärke), and baking powder. Sift this dry mixture over the egg mixture and carefully fold it in with a spatula or whisk until just combined. Do not overmix to keep the batter airy.
- Pour the batter into the prepared springform pan and smooth the surface. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove the sponge cake from the oven and let it cool completely in the pan. Once cooled, remove it from the pan and carefully slice it horizontally into three even layers using a long serrated knife.
- For the filling, whip 400 ml of cold cream (Sahne) until stiff peaks form. Gently fold in the ground hazelnuts until evenly incorporated, creating a fluffy nut cream.
- Place the first cake layer onto a serving platter and secure a cake ring around it. Evenly spread the Nussnougatcreme over the first layer, then top with one-third of the hazelnut cream. Smooth the surface with a spatula.
- Place the second cake layer on top. Spread the Himbeermarmelade (raspberry jam) evenly over this layer, then cover with another third of the hazelnut cream. Smooth again.
- Add the final cake layer. Spread the remaining hazelnut cream evenly over the top and sides of the cake, ensuring a smooth finish.
- Cover the assembled cake and refrigerate for several hours (at least 3–4 hours, or overnight) to allow the flavors to meld and the filling to set firmly.
- Once the cake is well chilled, carefully remove the cake ring. For the decoration, whip 200 ml of cream until stiff. Divide the whipped cream in half. Mix half with 50 g of ground hazelnuts, then use this nut cream to coat the sides of the cake in a thin, even layer.
- Fill the remaining plain whipped cream into a piping bag fitted with a star nozzle. Pipe 16 decorative rosettes or dollops evenly spaced around the edge of the cake.
- Place a whole hazelnut on top of each whipped cream rosette for a beautiful finishing touch.
- Keep the cake refrigerated until ready to serve. Slice with a sharp knife and enjoy this delightful Sahne-Nuss-Torte!
Notes
For best results, use freshly ground hazelnuts for a more intense and aromatic flavor. The cake can be made a day in advance and kept chilled, which allows the flavors to develop even further. When slicing the cake layers, use a serrated knife and a gentle sawing motion to avoid crumbling. Feel free to substitute the raspberry jam with another fruit preserve of your choice for a different twist.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
