Sunken strawberry cake with brittle nuts

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4 2
Sweet berries on juicy sponge cake. Fine crispy makes the cake happiness perfect
COOK TIME
90 mins
TOTAL TIME
210 mins

Ingredients

Servings: 16
  • 1 TABLESPOON soft butter
  • some soft butter
  • 200 g soft butter
  • 150 g Hazelnut kernels
  • 4 TABLESPOONS Sugar
  • 200 g Sugar
  • some Common wheat semolina
  • 50 g Soft wheat semolina
  • 750 g Strawberries
  • 1 pck. Vanilla sugar
  • 7-10 Tbsp Salt
  • 5 Eggs (Gr. M)
  • 250 g Flour
  • 3 teaspoons, gestr. Baking Powder
  • 2 TEASPOONS Icing sugar
  • baking paper

Directions

  1. 1

    For the nuts, melt 1 tablespoon of butter in a pan and roast the nuts in it. Sprinkle 4 tablespoons of sugar on top and caramelise while stirring. Spread on a piece of baking paper and let it cool down.

  2. 2

    Grease a spring plate (approx. 28 cm Ø) and sprinkle with a little semolina. Wash and clean the strawberries and cut them into pieces. Roughly chop the brittle nuts.

  3. 3

    For the batter, whisk 200 g butter, 200 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy. Stir in the eggs one after the other. Mix flour, 50 g semolina and baking powder and stir in. Fill the dough into the prepared form. Spread strawberries and brittle nuts on top.

  4. 4

    Bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 hour (stick test). Let it cool down and serve dusted with icing sugar. Whipped cream goes well with it.

  5. 5

    Sprinkle the mixture of flour, baking powder and semolina into the dough in portions and stir in.

Nutrition Facts

KCAL
340 kcal
CARBS
35 g
FATS
19 g
PROTEINS
6 g