On this day, exactly one year ago, we published the Banana Bread… That’s right, today is the first anniversary of Fratelli ai Fornelli :D! To celebrate with you, we’re proposing a variant of the Cake 1708, our favorite :). The 1708 Deluxe maintains the union of the original cake: hazelnuts, raspberries and gianduja chocolate; but its dress is renewed, becoming more elegant and similar to pastry cakes. We replaced the dough with a delicate hazelnut sponge cake; the jam is not only present in the centre, but it covers the entire surface of the cake; the ganache, now more fluid, is more uniform :D.
We spent a year together… And had a lot of posts, photos and recipes :)! We enjoyed every moment of that and we certainly will continue posting recipes :D! We know that the recipes you have consulted the most are the Russian honey cake and the quiche with sweet peppers and tuna; but what recipe do you like the most? What recipe have you tried and tasted :)? Tell us in the comments.
We have many plans for the coming year, but we will reveal them a bit at a time over the next few months ;)… By now we can anticipate that we will also have video recipes :D! So you can follow the steps more easily. Now stop talking about memories and projects… Let’s grab or spoons and prepare the 1708 Deluxe.
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Cake 1708 Deluxe
Ingredients
Sponge cake with hazelnuts
- 6 eggs
- 200 g of caster sugar
- 150 g of roasted hazelnuts
- 100 g of flour
- 15 g of honey
- 1/2 teaspoon baking powder
- 1 vanilla bean
- a pinch of salt
Filling
- 300 g of raspberry jelly
Ganache
- 200 g of gianduja chocolate
- 200 ml of fresh cream
Instructions
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Finely chop the hazelnuts with sugar in a food processor.
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In a bowl, mix the hazelnuts with flour, egg yolks, honey, vanilla and yeast.
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Beat the egg whites with salt and add it to the mixture.
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Pour into a baking pan lined with parchment paper and bake at 180° for 35 minutes.
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Once cool, cut horizontally the sponge cake, stuff inside with raspberry jelly; place the top layer and brush the entire surface with other raspberry jelly. If you cannot find the jelly, you can sift raspberry jam: you will eliminate all the seeds).
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In a double boiler, melt the chocolate, add the cream and mix well.
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Place the cake on a wire rack, pour the ganache and let cool for a few hours. We suggest you to put a cake pan or under the wire rack to not waste all the delicious chocolate that will drip :).
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Finally, write the name of the cake on top.