Hazelnut Sour Cream Cake with Raspberries

Name: Thermomix recipe: Hazelnut Sour Cream Cake with Raspberries
Prep time: 15 min
Cook time: 45 min
Ingredients: 6 eggs, separated; 1 Pinch cream of tartar; 120 Grams chocolate dark, broken into pieces; 320 Grams roasted hazelnuts; 200 Grams unsalted butter; 200 Grams raw caster sugar; 2 Teaspoons vanilla bean paste; 90 Grams bakers or strong flour or cornflour to go gluten free; 300 Grams sour cream; 300 Grams raspberries or strawberries to garnish; Icing sugar or cocoa to dust

Serves 10-12 Prep Time 15 minutes Cook Time 45 minutes Rated: Print

A very elegant cake that will please everyone and look amazing on your table. Full of nutty chocolate goodness!

This is a spectacular cake and you will be more than delighted to serve it on a special occasion. It looks amazing! Smells incredible and of course it is delish! (Would I lie to you?)

Hazelnuts and chocolate are a match made in heaven and this cake is full of both, it is moist because of the eggs and sour cream and to be honest if you wanted to make it gluten free you could sub in cornflour for the very small amount of regular flour that is in this cake! Enjoy some baking today!

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Need

6 eggs, separated
1 Pinch cream of tartar
120 Grams chocolate dark, broken into pieces BUY
320 Grams roasted hazelnuts
200 Grams unsalted butter BUY
200 Grams raw caster sugar BUY
2 Teaspoons vanilla bean paste BUY
90 Grams bakers or strong flour or cornflour to go gluten free
300 Grams sour cream
300 Grams raspberries or strawberries to garnish
Icing sugar or cocoa to dust

Do

1: Preheat oven to 160ºC. Grease and flour a 25cm ring tin.
2: Place egg whites and cream of tartar into Thermomix bowl and whip 6 min/Butterfly/50ºC/speed 3/MC off until peaks form. Remove Butterfly, set aside egg mix.
3: Place chocolate and nuts into Thermomix bowl and mill 10 sec/speed 8.
4: Add butter, sugar and vanilla into Thermomix bowl and mix 1 min/speed 4, scraping down sides of bowl if necessary.
5: Add egg yolks one at a time through lid onto rotating blades and incorporate 1 min/speed 4.
6: Add flour and sour cream and mix 20 sec/speed 6.
7: Add the egg whites and mix 3 sec/speed 6. Finish incorporating egg whites with the spatula.
8: Pour into prepared tin.
9: Bake for 45-50 minutes then leave to cool completely in tin. Tip out onto serving plate, top with berries and dust with icing sugar or cocoa.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!