With this recipe, we want to recreate the blend of hazelnuts and raspberries that we enjoyed in Vienna with the famous “Linzer Torte”: no longer a tart, but a super easy soft cake. Gianduja ganache makes the cake even more delicious, enhancing the flavour of hazelnuts.
This is a very special recipe we created years ago on the occasion of the birthday of a person who is no longer with us and whose birthday would fall right on August 17th. As a tradition, now, we prepare it every August 17th, so as to feel her still with us: she’s our mother and cooking teacher, who loved this cake. The preparation, including dough, filling and cover, may sound a bit long, but if you are patient, our Cake 1708 will pay off big time! Now, stop talking and let’s grab whisks!
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Cake 1708
Ingredients
Cake
- 300 g of flour
- 100 g of Manitoba flour
- 350 g of caster sugar
- 500 ml of milk
- 4 eggs
- 125 g butter
- 250 g of roasted hazelnuts
- a pinch of salt
- 2 packets of yeast
Filling
- 450 g of raspberry jam
- 2 tablespoons raspberry liqueur optional
Ganache
- 400 ml of fresh cream
- 200 g of gianduja chocolate
Instructions
Cake
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Beat the butter with sugar and eggs.
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Add the flours with the baking powder, salt and the hazelnuts ground in advance.
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Now, add the milk at room temperature.
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Pour the mixture into a buttered pan of about 26 cm of diametre.
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Bake the cake in preheated oven at 180° for about 60 minutes.
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Once baked, check if the cake is completely cooked with a knife.
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Remove the cake from the oven and let it cool for at least an hour.
Filling
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In a bowl mix the jam with liqueur, making sure to dissolve any lumps.
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Cut the cake horizontally into three discs, stuff each starting from bottom.
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While completely stuffed, pour the jam up to a centimetre from the edge: in this way, with the weight of the disc above, the jam will not leak out.
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Before you lay each disc, wait two minutes to allow the jam soak.
Ganache
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Melt the chocolate in a double boiler and add the cream.
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Pour the ganache when warm on the centre of the cake to cover it completely.
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You'll have to do it quickly: by cooling down the ganache will thicken rapidly
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