Hazelnut Shortcrust Pastry Cake
Cake
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 45 min
Servings
12
Difficulty
Medium
Prep Time
30 Min
Description
This hazelnut shortcrust pastry cake is a poem! I especially like to bake it in the autumn when the hazelnuts are fresh. The dough is wonderfully crumbly and the filling, depending on your taste, is fruity and sweet. A dollop of cream on top - simply perfect! The recipe is a bit more complex, but the result is worth it. Ideal for birthdays or just for coffee. If you like, you can add some rum to the dough, which gives it a fine note. Have fun baking!
Ingredients (11 ingredients)
-
470 g Wheat flour (Type 405)
-
160 g Sugar
-
1 Pck. Vanilla sugar
-
1 Prise(n) Salt
-
170 g Hazelnuts, ground
-
220 g Butter (cold)
-
1 Ei Egg (room temperature)
-
1 Prise(n) Ground clove
-
0.5 tsp Cinnamon
-
3 tbsp Rum (optional)
-
250 g Butter for the mold
Preparation (7 steps)
Prepare dough
Put 470 g wheat flour, 160 g sugar, 1 packet vanilla sugar, 1 pinch salt, 170 g ground hazelnuts, 220 g cold butter in pieces, 1 egg, 1 pinch ground clove, 0.5 tsp cinnamon and optionally 3 tbsp rum into the mixing bowl and knead for 2 min./kneading stage to a smooth dough.
Cool dough
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven and prepare mold
Preheat the oven to 175°C top/bottom heat. Grease a round baking pan with butter.
Roll out dough and line mold
Roll out about two thirds of the dough evenly and place in the prepared baking pan so that the bottom and walls are covered. Press the bottom and walls carefully and prick the dough several times with a fork.
Prepare and spread jam
Stir 250 g of jam until smooth and spread evenly on the dough base.
Form and place dough strips
Roll out the remaining dough and cut into strips. Place the dough strips on the cake in a lattice pattern and press the ends lightly.
Bake cake
Bake the cake in the preheated oven for 45-50 minutes. If the cake browns too quickly, cover with aluminum foil.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Marie Zimmermann
2
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Nuts
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Fruity Fruit Bread
Bread and Rolls
Redcurrant-Lingonberry-Sheet Cake
Cake
Geriebener Apfel-Birnen-Kuchen
Kuchen
Autumnal Pumpkin Cake with Chocolate Glaze
Cake
Spelt-Nut-Muffins with Cranberries
Cake
Apfel Streuselkuchen
Kuchen
Kürbis-Haselnusskuchen
Kuchen
Schoko-Mandel Mini-Gugelhupf
Kuchen