Hazelnut cake stuffed
Instructions
In a bowl mix softened butter with sugar, a pinch of salt and the inside of the stick of vanilla, scraped with a knife.
Add the grated chocolate and the egg, then the flour mixed with chopped hazelnuts.
Knead everything quickly, in order to obtain a homogeneous mixture is smooth and reach into or a ball and let rest in the refrigerator for about 2 hours.
Spent the time indicated, roll out the pastry on floured pastry Board, using the rolling pin, and obtained four discs of 24 cm in diameter.
Place on an oven tray, greased and sprinkled with flour, and cook at 180 degrees for 10-12 minutes.
Carefully check the dough during the last minutes of cooking to prevent darken too.
Choose the most beautiful disc, cover with a thin layer of apricot glaze, then with a dark glaze perfumed with kirsch, drawn with the blade of a knife the twelve slices, then put it aside: will serve to cover the cake.
Place one of the three remaining discs on a serving dish, lie over one-third of the apricot jam, then cover with another disk.
Proceed the same way with the last two disks, then cover the cake with the icing.
Garnish the cake with cherries cut in halves and pineapple cut into chunks, then serve.
A particularly delicate variation is obtained by substituting apricot jam used to fill with that of bitter oranges.
In this case the fondant icing flavoured with rum goes and the gasket is made with candied orange slices.
Ingredients and dosing for 12 persons
- For the dough:
- 125 g of butter
- 100 g of sugar
- 1/2 stick of vanilla
- 1 pinch of salt
- 50 g of grated dark chocolate
- 1 egg
- 100 g of hazelnuts
- 180 g of flour
- Butter to the plate
- Flour for the plate
- To fill and garnish:
- 100 g of apricot glaze
- 150 g of fondant icing
- 2 cl of kirsch
- 300 g of apricot jam
- 6 candied cherries
- 1/2 slice of candied pineapple