Hi,

Weekend soon and still some summer days left to enjoy! 😍 I'm spending the last days of my vacation in northern Italy and have now arrived in beautiful Brescia. Before I go out to explore this lovely city, I want to share a tip with you about an easy, yet very delicious cake. This is a moist nut cake topped with sweet whipped cream, fresh raspberries, and chopped chocolate. A perfect cake to make with wonderful Norwegian raspberries!

 

 

 

See also Nut Cake with Strawberry Cream and Chocolate.

 

Ingredients: 

Nut Cake:
♥ 75 g butter
♥ 2 dl sugar
♥ 2 eggs
♥ 100 g hazelnuts, ground
♥ 50 g hazelnuts, chopped
♥ 1.5 dl all-purpose flour
♥ 2 tsp baking powder
♥ 2 tbsp vanilla sugar
♥ 1 dl milk

Cream:
♥ 3 dl heavy cream
♥ 1 tbsp powdered sugar

Decoration:
♥ 300 g fresh raspberries
♥ 30 g baking chocolate

 

Instructions: 

Nut Cake: 

Beat soft butter and sugar. Add the eggs and continue beating until you have a light and thick buttercream.

Grind 100 g hazelnuts in a nut mill until they are finely ground. Coarsely chop 50 g hazelnuts.

 

 

Mix this with the all-purpose flour, baking powder, and vanilla sugar.

 

 

Fold this into the buttercream along with the milk and stir until you have a smooth, lump-free batter.

 

 

Pour the cake batter into a round pan (22 cm in diameter) lined with baking paper at the bottom. Smooth the surface. 

 

 

Bake the cake on a rack in the middle of the oven at 170°C for about 35 minutes.

 

Cool the cake completely in the pan (see tips). Loosen the cake from the pan, invert it onto a cake plate and remove the baking paper. Place the cake base on a cake plate. 

 

 

Cream and decoration: 

Whip the heavy cream and powdered sugar into a thick cream. Spread the cream over the cake. 

 

 

Decorate with fresh raspberries and chopped chocolate. 

 

 

A classic nut cake with cream and berries never goes out of style! 😊

 

 

 

Tips: 

♥ It's wise to let the cake cool completely before removing it from the cake pan. It will become firmer and easier to remove without breaking. It's also important that the cake is completely cooled before you cover it with whipped cream, otherwise the cream will melt. 

♥ The nut cake can be made the day before serving and can also be frozen. However, the cake should be served the same day it is topped with cream and fresh raspberries. 

♥ The cake can of course also be topped with other types of berries. 

 

 

Enjoy! 

 

 

♥ ♥ ♥ ♥ ♥ ♥