For Quick Hazelnut Cake with Cherry Cream Topping

Name: For Quick Hazelnut Cake with Cherry Cream Topping
Cook time: 18 min
Total time: 18 min
Yield: Yield: one 10-inch cake
Cuisine: German
Ingredients: 3 eggs, at room temperature; ½ cup sugar; ½ cup unbleached all-purpose flour (protein 3 grams per ¼ cup); 1 tablespoon cornstarch; ½ teaspoon baking powder; 3 tablespoons warm water; Pulp of ½-inch piece of vanilla bean, or 1 teaspoon vanilla extract or almond extract; Pulp of ½-inch piece of vanilla bean, or 1 teaspoon vanilla extract or almond extract; Pulp of ½-inch piece of vanilla bean, or 1 teaspoon vanilla extract or almond extract; ½ cup hazelnut meal; ¾ cup cherry juice; 1 (8-gram) envelope whipped cream stabilizer; 1 tablespoon powdered sugar, sifted; 1 (14- to 15-ounce) can pitted Bing or sour cherries, packed in water (or 12 ounces fresh raspberries for a flavor variation); 8 ounces (1 cup plus a scant ¼ cup) heavy whipping cream; 1 (14- to 15-ounce) can pitted Bing or sour cherries, packed in water (or 12 ounces fresh raspberries for a flavor variation); 1 (14- to 15-ounce) can pitted Bing or sour cherries, packed in water (or 12 ounces fresh raspberries for a flavor variation); ⅓ cup sugar; 1 (14- to 15-ounce) can pitted Bing or sour cherries, packed in water (or 12 ounces fresh raspberries for a flavor variation); 2 teaspoons raspberry brandy or raspberry schnapps, optional (use either in the cherry topping or drizzle over cake during assembly; pick one but not both); 3 teaspoons lemon juice; 2 teaspoons raspberry brandy or raspberry schnapps, optional (use either in the cherry topping or drizzle over cake during assembly; pick one but not both); 2 teaspoons raspberry brandy or raspberry schnapps, optional (use either in the cherry topping or drizzle over cake during assembly; pick one but not both); 2 tablespoons potato starch, or 1½ tablespoons cornstarch; 2 tablespoons potato starch, or 1½ tablespoons cornstarch

A Single-Layer 10-inch Cake

Preparation info

Yield:
one
10 inch cake

Difficulty
Easy
Ready in
20 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Ingredients

For Hazelnut Sponge Cake

3 eggs, at room temperature
½ cup sugar
½ cup

Europe
Germany
Cake

Method

Position a rack in the top third of the oven (one rung above middle) and preheat to 350°F. Butter the pan and line with parchment paper in preparation for baking (see tip 1). Set aside.
Separate the eggs: Pl