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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Stampa

Cake 1708

Cuisine Vegetarian

Prep Time 45 minutes

Cook Time 1 hour

Total Time 1 hour 45 minutes

Servings 12 people

Difficulty

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

1. Beat the butter with sugar and eggs.
2. Add the flours with the baking powder, salt and the hazelnuts ground in advance.
3. Now, add the milk at room temperature.
4. Pour the mixture into a buttered pan of about 26 cm of diametre.
5. Bake the cake in preheated oven at 180° for about 60 minutes.
6. Once baked, check if the cake is completely cooked with a knife.
7. Remove the cake from the oven and let it cool for at least an hour.

Filling

1. In a bowl mix the jam with liqueur, making sure to dissolve any lumps.
2. Cut the cake horizontally into three discs, stuff each starting from bottom.
3. 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.
4. Before you lay each disc, wait two minutes to allow the jam soak.

Ganache

1. Melt the chocolate in a double boiler and add the cream.
2. Pour the ganache when warm on the centre of the cake to cover it completely.
3. You'll have to do it quickly: by cooling down the ganache will thicken rapidly 🙂