Nut Cake

Ingredients

• 40 g soft butter
• 2 Eggs
• 30 g sugar
• 50 g whipping cream
• 200 g Ground hazelnuts
• 1 tsp cinnamon
• 1 tsp cocoa powder
• 0.5 vanilla bean (scraped flesh)
• 1 pinch salt
• 100 g yogurt
• 250 g mascarpone
• 1 tsp grated orange zest
• 2 tbsp orange liqueur
• 2 tbsp sugar
• 3 sheets white gelatin
• 40 ml orange juice
• 50 g peeled chopped hazelnuts (for topping)

Instructions

1. 1.

   Separate the eggs. Cream together butter, egg yolks and sugar; fold in cream, hazelnuts, cinnamon, cocoa and vanilla flesh. Whisk the egg whites with salt until stiff peaks form and gently fold into the batter.

2. 2.

   Line a 20 x 30 cm square pan with parchment paper and spread the nut dough evenly. Bake in a preheated oven at 180°C (middle rack) for about 20 minutes; remove and let cool in the pan.

3. 3.

   Whisk yogurt, mascarpone, orange zest, liqueur and sugar together. Soak gelatin sheets in cold water. Squeeze out excess water and warm the gelatin in orange juice over low heat until dissolved. Stir 2–3 tbsp of the cream into the melted gelatin, then fold into the remaining cream mixture. Chill for about 30 minutes until the cream begins to set.

4. 4.

   Spread the orange‑cream layer over the nut base and refrigerate for at least 1 hour. Before serving, sprinkle with hazelnuts and cut into pieces.