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Saturday, July 16, 2016

Chilled nut cake

How to make Chilled nut cake recipe - Preparation time: approx. 30 minutes (plus freezing time)

Makes 12 slices

80 g hazelnuts
80 g walnuts
150 g fine dark chocolate
7 tbsp cocoa powder
500 g brioche or sponge cake (in loaf form)
60 ml orange liqueur
500 ml cream
4 tbsp sugar
4 tbsp candied fruit
1 tbsp icing sugar

Roast the nuts in a frying pan without fat, leave to cool and then chop. Grate the chocolate. Cut the brioche or sponge cake into slices 1.5 cm thick. Line a round glass or metal bowl (volume 2 l) with cling film. Put a slice of brioche or sponge cake the size of the bottom of the bowl into the bowl.

Cut the rest of the slices into triangular strips. Lay these strips on top of the cling film and drizzle with half of the liqueur. Line the inside of the bowl with several strips of brioche or sponge: the narrower ends should be at the bottom.

Beat the cream and sugar until stiff. Chop the candied fruit. Mix the nuts, the rest of the liqueur, chocolate and candied fruits with the cream. Stir 4 tablespoons of cocoa powder into half of the mixture. First turn the light mixture into the bowl and then put the dark mixture into the middle.

Cover with the rest of the slices. Cover the bowl with cling film and chill the cake for around 12 hours in the freezer. Take the cake out of the fridge around 1 ½ hours before serving and leave to defrost. Mix the rest of the cocoa powder with the icing sugar. Turn out the cake and dust with the mixture.

Chilled nut cake recipe
Chilled nut cake recipe
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