Best Strawberry Hazelnut Cake Recipes

Strawberry Hazelnut Cake image

Provided by Annetty

Categories Dessert

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 7

Steps:

Preheat oven to 180 degrees.
Grease a deep 20cm round cake tin, line bse with baking paper.
Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
Turn onto wire rack to cool.
Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
Dust top of cake with icing sugar on completion.

Nutrition Facts : Calories 118.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 105.8, Sodium 36.5, Carbohydrate 15.7, Fiber 1.1, Sugar 9.7, Protein 4.4

STRAWBERRY AND HAZELNUT MERINGUE CAKE image

Yield 8 servings

Number Of Ingredients 7

10 egg whites
2 3⁄4 cups superfine sugar
1 1⁄4 cups hazelnuts, toasted, peeled, and
ground
1 1⁄4 cups heavy cream
1 lb. strawberries, hulled and sliced into
large chunks

Steps:

Preheat the oven to 325°. Line a baking sheet with parchment paper and set aside. 2. Beat egg whites in a large bowl to stiff peaks. Add half of the sugar and beat again to stiff peaks. Gently fold in hazelnuts and remaining sugar. Pour meringue onto center of prepared baking sheet in a steady stream. Using a rubber spatula, carefully spread meringue out into an 8"-wide circle (it will look like a tall cake). Bake meringue for 20 minutes, reduce heat to 275°, and bake until just darkened and dry on outside and slightly gooey inside, about 40 minutes more. (The surface of the meringue may crack slightly while baking.) Remove from oven and set aside to let cool. 3. To assemble: Carefully run a spatula or knife under bottom of meringue to loosen it, and transfer it to a plate or cake stand (meringue may crack a bit more, but that's okay). In a large bowl, beat heavy cream to stiff peaks. Top meringue with whipped cream, spreading it out in an even layer, and heap strawberries atop cream. Serve immediately.