This cherry hazelnut cake is glutenfree and soooo delicious! I especially like the fact that it works well with frozen cherries. I have been longing for fresh fruit and this is the perfect cake during winter, which has been dragging on. Maybe that’s why I got so excited and took more pictures than usual. I just need some fresh color and fruits!
Just to recap, I am currently hosting a blog event where I ask people to make something from scratch and invite somebody to share. If you would like to learn more about it, please check here.
And if you are anything like me, you may also decide for a cake with fresh fruits. I just love cakes with fresh fruit.
Especially in winter frozen fruits come in handy. I made this cake with frozen cherries and it works perfectly. Obviously you can also go with fresh cherries, no doubt, but this is just as delicious.
It contains three layers,
- The hazelnut sponge cake part, which is gluten free
- The cherry part, which we will make from scratch and which is so much better than pie filling
- And whipped heavy cream with chocolate chunks inside, yum!
Credit: Das Knusperstübchen (in German)
Grease a springform with 24cm in diameter with oil or butter, preheat oven to 180 degrees Celsius. For the hazelnut cake separate the eggs and beat the egg whites with 50 grams of regular sugar in a grease free bowl until stiff peaks form. Set aside. Beat the butter with 60 grams of sugar in another bowl until fluffy and lighter in color. Takes a few minutes. Beat in egg yolks, one at a time, beating in each for 30 seconds. Add vanilla extract. Slowly fold in hazelnuts, baking powder, and cocoa into the egg yolk mixture. Once combined, add the meringue. Only fold until combined and pour into prepared springform. Bake for about 30-40min. An inserted toothpick should come out clean. Let cool. For the cherry filling combine cherries and juice and boil. If cherries are fresh, this step can be skipped. Once cherries are unfrozen, take out cherries and prepare the cornstarch with about 50 milliliters of water in a small bowl. Stir until no lumps are seen. Bring cherry jucie without the cherries but with the sugar to another boil, stir in cornstarch mix while constantly beating with a whisk. Once the sauce thickens considerably, place cherries back and put aside to let cool. For the whipping cream place heavy cream, vanilla extract and sugar into a bowl and beat until whipping cream becomes stiff. Fold in chocolate shavings. To assemble the cake, spread the cherries on top of the hazelnut cake, reserve about 100 grams for the top, then add the layer of whipping cream and spread evenly. Shortly before serving, release cake out of springform and add the additional cherries on the top (see pictures). The cake as well as the cherry filling can be prepared about one to two days in advance. Wrap the hazelnut cake tightly in plastic wrap and keep cool, same for the cherry filling.Cherry Hazelnut Cake
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