Sponge cake with hazelnut crumble and apricot

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Sponge cake

Recipe

  • BISCAMIX (mix for sponge cake)        1000 g
  • Eggs       1000 g
  • AMORE FRUITDESEM APRICOT 50 g

Method

Mix all the ingredients together in a high gear for about 8 minutes. Bake it for 25 min. on 180°C.

Hazelnut Crumble

Recipe

  • QUATTRO (cake mix)        400 g
  • Flour      100 g
  • Butter 200 g
  • Hazelnut paste without sugar (praliné) 40g

Method

Mix the ingredients until you get a homogeneous mass and push it through  coarse sieve. Bake it, let it cool and crumble it. Use it as decoration for the cake.

Structure

Take a round piece of baked sponge cake. Cut it in 3 round layers. Cover the layers with a layer of Aldia Apricot Jam and Aldia Baking Jam. Place the 3 layers together and cover it completely with the Apricot Jam. Cover it with the hazelnut crumble afterwards and finish with some fresh hazelnuts and apricots for decoration.

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