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1.
Pre-heat the oven to 170 °C
(fan
oven 150 °C). Grease a KAISER Home bun-
dt cake tin.
2.
For the hazelnut sponge
Combine
the margarine, sugar, vanilla sugar and salt
until white and creamy. Stir in the eggs and
egg white one after another for around 30
seconds at top speed. Combine the flour,
ground hazelnuts and baking powder. Trans-
fer the dough to the prepared tin using a
dough scraper. Bake the cake for about 45
minutes on the middle shelf. Once baking
has finished, leave it to rest on a wire rack.
3.
For the Giotto caramel filling
and
the chocolate glaze, allow the sugar to
caramelise with water in a pan until gold-
en. Add 150ml milk. Combine the starch
and egg yolk with the remaining milk until
smooth and mix with the boiling milk and
caramel mixture. Bring the mixture to the
boil, stirring all the time and allow to sim-
mer briefly until it reaches the consistency
of a thick custard. Mix the butter and icing
sugar until smooth and stir into the custard.
Fill the butter cream into an icing bag with
a star nozzle. Cut the hazelnut cake in two,
slicing it horizontally slightly lower than its
centre. Place the bottom layer with the cut
surface facing up on a cake board. Pipe the
butter cream in stars around the surface of
the base and place Giotto balls in the gaps.
Halve the physalis and press into the butter
cream. Drizzle the caramel sauce over the
top. Put 2/3 of the glaze in a stainless steel
mixing bowl and place over a bowl of hot
water. Allow to melt while stirring. Remove
the bowl from the bain-marie and stir in
the remaining glaze. Drizzle 3-4 tbsp over
the filling. Place the top half of the cake
with the cut surface facing down on top of
the filling. Spread the remaining glaze over
the cake with a spoon so that it dribbles
down the sides.
4.
To make the garnish:
Place the phy-
salis with the caramel glaze and the Giotto
balls on the chocolate glaze and sprinkle
with cocoa nibs. Allow the cake to cool for
at least 1 hour until the chocolate glaze
has set.
Ingredients (for 22cm tin)
Hazelnut sponge
250g soft margarine
(alternatively: butter), 75g sugar, 1
sachet of bourbon vanilla sugar, 1 pinch
salt, 4 eggs (medium), 1 egg white, 250g
wheat flour (grade 405), 200g ground
hazelnuts, 1 sachet of baking powder
Filling and topping
50g sugar, 2 tbsp
water, 200ml milk, 15g starch (e.g. corn
starch), 1 egg yolk (medium), 100g soft
butter, 30g icing sugar, 2–3 packs Giotto
balls, 2 tbsp caramel sauce, 75g physa-
lis, 125g milk chocolate glaze
For the garnish
(to taste): 6–8 physalis
with caramel glaze, ½-1 packet Giotto
balls, 1 tbsp fine cocoa nibs
Plus
butter or margarine for the tin
Hazelnut
cake
Inspiration is the stimulus, the trigger and the impetus we need to come up with a creative
idea. It is the spark that lights the fire. At KAISER, Inspiration is the name given to baking pans
that make baking simpler and more reliable, thus providing more space for your ideas and
creativity. Be inspired.
INSPIRATION
Measuring cup
23 0076 9080
Bundt cake pan
23 0065 9305
Baking spoon
23 0068 6042
Baking and kitchen
scales, digital
23 0076 9042
Dough scraper
23 0068 6011 (28 x 5.5cm)
Decorating and
serving plate
23 0067 0102
Handy tip
3-year guarantee
Made in Germany
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