My recipe comes from... Sweet Dreams - 02

Published on by Fruity Veggie Cathy

Sweet Dreams - September/October 2015 - 05/2015

Sweet Dreams - September/October 2015 - 05/2015

Hello,
Today’s post linked to “My recipe comes from...” topic leads you once more to the world of Sweet Dreams, a favourite German magazine of mine. In September/October 2015 issue you can find a “Nusstorte mit Kürbis-Buttercreme-Frosting” recipe, understand:

Hazelnut and chocolate cake with butter and pumpkin frosting,

in which my daughter has shown an interest.

No doubt, this cake looks very tasty, as you can see on the picture below from above magazine:

 

Hazelnut and chocolate cake with butter and pumpkin frosting - Sweet Dreams

Hazelnut and chocolate cake with butter and pumpkin frosting - Sweet Dreams

Then, I spent some time to bake it. Hereunder is my own cake:

Hazelnut and chocolate cake with butter and pumpkin frosting - Fruity Veggie Cathy

Hazelnut and chocolate cake with butter and pumpkin frosting - Fruity Veggie Cathy

Yes, I know, I’m not very good at cake decorating and need to train. If  I practise, I may improve. In fact, I hope so!


Then, I am pleased to let you have, with kind permission of the publisher, the related recipe you long for:

Serves 16

Ingredients for the cake:

  • 120 g/4.2 oz flour
  • 35 g/1.2 oz cocoa powder
  • 1 level teaspoon of baking powder
  • 35 g/1.2 oz ground hazelnuts
  • 5 (medium-sized) eggs
  • 150 g/5.3 oz extra-fine sugar

Ingredients for butter and pumpkin frosting:

  • 1 cup butter, softened (225 g/7.9 oz)
  • 1 cup vegetable fat (225 g/7.9 oz)
  • 1 teaspoon vanilla powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1/8  teaspoon ground clove
  • 800 g/28.2 oz caster sugar
  • 150 g/5.3 oz mashed pumpkin
  • Fat-soluble gel food colouring, orange
  • 150 g/5.3 oz currant jelly
  • marzipan decorations

Method:
Preheat the oven to 180°C (160°C in case of a fan-assisted oven). Sift flour, cocoa and baking powder. Mix with ground hazelnuts. Beat the eggs until thick and creamy. Add  sugar step by step. Further beat until sugar dissolves. Add to the flour-based mixture. Bake for about 30 minutes in a (24 cm diameter) round cake pan lined with baking paper. Allow the cake to cool.

Mix butter, vegetable fat, vanilla powder, salt and spices in a food processor for about 2 minutes until creamy. Further mix, while pouring step by step caster sugar, then add mashed pumpkin with a spoon and blend until smooth and easy to spread. Add gel food colouring, according to your taste.

Remove the cake from the tin and cut it twice horizontally. Heat the jelly and spread it over the cake layers, then cover with two thirds of cream. Stack the layers to rebuild the cake. Frost the whole cake with the remaining butter cream but do not spread to the bottom cake layer. Allow to cool for about 2 hours. Decorate with autumn-themed marzipan shapes (for instance: pumpkins, leaves, acorns...)

Hints and tips:
- I didn’t stick to the frosting recipe, which is a bit too fat and sweet to my taste (My getting slim experience has certainly something to do with it). I didn’t add any vegetable fat and I used only 100 g/3.5 oz caster sugar. The result is not without interest. But I admit frosting the cake with it is a bit harder!
- I didn’t add any food colouring. However, my orange frosting was a bit deeper in colour as shown on above picture.
- I used blackcurrant jelly.

 

In any case, this dessert tasted very good. The hazelnut cake with blackcurrant jelly was absolutely delicious!

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