Autumn apple and hazelnut layer cake

Autumn apple and hazelnut layer cake

By
From
Scandinavian Baking
Serves
12
Photographer
Columbus Leth

Perfect for when there are cobnuts or hazelnuts to be picked. I have made this cake for many autumn weddings, adding a marzipan wrapping and decorating with marzipan roses and wild flowers. It looks really fresh and is easy to do.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
butter, for the tin
6 large eggs
300g caster sugar
250g plain flour
2 teaspoons baking powder
12 tablespoons calvados or cognac

For the filling

Quantity Ingredient
5 tart eating apples, 500-600g total weight
600ml double cream
200g hazelnuts, preferably fresh

For the topping

Quantity Ingredient
30g icing sugar
50g hazelnuts, chopped

Method

  1. Bake the cake the day before you want it, or it is too difficult to cut. Take a 24cm square or a 26cm round cake tin, line the base with baking parchment and butter it lightly. Preheat the oven to 180°C.
  2. Beat the eggs and sugar together with an electric whisk until light and fluffy; they should double or triple in volume and turn pale. Sift the flour and baking powder into the egg mixture and gently fold it in. Pour into the prepared tin and bake in the hot oven for 25 minutes. Check with a skewer if it is baked all the way through; it should emerge clean from the centre of the cake. Remove from the oven and leave on a wire rack to cool down, before removing from the tin. Leave overnight.
  3. For the filling, peel and core the apples and grate them coarsely. Whip the cream until it billows and chop the nuts finely. Mix them all together.
  4. Cut the cake in three horizontally with a serrated knife. Choose a serving dish and place the base layer of cake on it. Sprinkle with half the calvados. Spread one-half of the cream evenly over and place on the middle layer. Sprinkle with the remaining calvados, spread over the remaining cream, then place on the top layer. Sift over a dusting of icing sugar and sprinkle with hazelnuts.
  5. Leave for 30 minutes to settle before serving.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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