Crispy toasted hazelnut brittle meets fine nutty layers with marzipan and cream — you'll have to be quick to get your hands on a slice of this popular cake. Landtmann's Fine Patisserie brings you their recipe for this irresistible nut cake.
Ingredients 12 Portions
For the walnut layer
For the rum cream
- 350 gWhipping cream
- 90 gMilk
- 35 gCaster sugar
- 5 Leaf of gelatin
- 60 gWater
- 70 mlRum
For the topping
- 50 gMarzipan
- 50 gWhipping cream
- 12 pcs.Walnuts, halved
- 200 gHazelnut Brittle
First, separate the eggs. Scrape out the pulp from the vanilla pod and mix with butter, gingerbread spices and lemon peel until fluffy. Gradually mix in the egg yolks.
Beat the egg whites with caster sugar and a pinch of salt.
Then stir flour, walnuts, hazelnut brittle and breadcrumbs into the butter mixture and fold in the beaten egg white.
Pour into a greased 22-cm cake ring and bake for 50 minutes at 180°C (356°F).
Leave to cool, then cut into three layers.
For the cream, whip the whipping cream, soak the gelatin in cold water, squeeze well and dissolve in the rum.
Stir in the milk and caster sugar and bring to the boil at 85°C (185°F).
Stir in the egg yolks and mix with the dissolved gelatin and rum.
Leave the mixture to cool down until it begins to set and then fold in the whipping cream.
In a cake ring, spread cream over the first layer,
place the second layer on top, repeat the process and
place the third layer on top and cover with the remaining cream.
Roll the marzipan to a thickness of 2 mm, place on top of the cake and place in the refrigerator for six hours.
Finally, coat the edge with whipping cream and sprinkle with hazelnut brittle. Pipe the whipping cream to form rosettes and decorate with walnut halves.