Hazelnut birthday cake

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3.3 9
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 15
  • 300 g soft butter
  • 250 g Sugar
  • 7-10 Tbsp Salt
  • 6 Eggs (Gr. M)
  • 100 g Flour
  • 180 g ground hazelnuts
  • 100 g Common wheat semolina
  • 1 TEASPOON Baking Powder
  • 1 TEASPOON ground cinnamon
  • 35 g Orange marmalade (zimmer warm)
  • 200 g soft butter
  • 750 g white roll fondant
  • 7-10 Tbsp red food colouring
  • 7-10 Tbsp Icing sugar
  • baking paper
  • 7-10 Tbsp angular baking frame
  • 7-10 Tbsp Straightener
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp empty roll of kitchen paper
  • 7-10 Tbsp adhesive tape

Directions

  1. 1

    The day before for the dough, whisk butter, sugar and 1 pinch of salt with the whisk of the mixer for 5 minutes until creamy, add eggs one by one. Mix flour, nuts, semolina, baking powder and cinnamon and stir in.

  2. 2

    Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper and pull out an adjustable baking frame to approx. 31 x 31 cm. Smooth the dough evenly in the frame.

  3. 3

    Bake in the oven for about 30 minutes. Let it cool down. Remove from the frame.

  4. 4

    Puree jam for the filling. Mix the jam and butter with the whisk of the mixer for about 6 minutes until creamy. Cut the cake base into 4 squares (approx. 15 x 15 cm). Spread 3 cake bases approx. 4 mm thick with orange butter and place on top of each other.

  5. 5

    Finish with the unpainted floor. Chill for about 1 hour. If necessary, cut the cake cubes straight on the sides and coat all around with the remaining orange butter. Cover with cling film and put in a cool place overnight.

  6. 6

    For the loop loop, knead 300 g of fondant with so much pink food coloring until it is pink. Roll out some pink fondant on a little icing sugar 3 mm thick. For the loops, cut 2 strips (4 x 16.5 cm each) and place them around the kitchen roll as described below.

  7. 7

    Leave to dry overnight. Keep the rest of the fondant wrapped in foil.

  8. 8

    The next day for the red wrapping paper, colour 450 g of fondant light red and roll out to a thickness of approx. 3 mm on some icing sugar. Cut out 1 long rectangle (approx. 15 x 33 cm) and 2 short rectangles (each approx. 9 x 15 cm).

  9. 9

    Place the oblong rectangle over the cake cube and press on the sides. Press the short rectangles on the free sides of the cake. Press on with a smoothing tool. Cut off any protruding edges.

  10. 10

    For the ribbon, roll out some pink roll fondant on a little icing sugar to a thickness of approx. 3 mm and cut 2 strips (each approx. 4 x 31 cm) and 1 strip (approx. 4 x 22 cm). Place the 2 strips of equal length crosswise on the gift, while sticking them to the cake with water.

  11. 11

    Roll out the remaining pink fondant thinly. Cut out 1 rectangle (4 x 5 cm), form 1 ball (approx. 2 cm Ø) and cut out points (1.5 cm Ø) from the remaining fondant using a punched spout.

  12. 12

    Remove the fondant loops carefully from the roll and press them onto the ball as a loop. Cut the remaining pink strip diagonally in the middle, press it together at the straight end and glue it to the loop ends with a little water.

  13. 13

    For the loop knot, place the small rectangle with some water on the middle of the loop. Stick the fondant dots to the cake with a little water. Let it set. (Shelf life: chilled approx. 4 days, unchilled approx. 2 days).