Strawberry Hazelnut Cake Recipes

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STRAWBERRY HAZELNUT CAKE



Strawberry Hazelnut Cake image

Make and share this Strawberry Hazelnut Cake recipe from Food.com.

Provided by Annetty

Categories     Dessert

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 7

4 eggs
1/4 cup caster sugar
1/3 cup self raising flour
1/3 cup ground hazelnuts
200 g low-fat ricotta cheese
1 tablespoon strawberry jam
250 g strawberries

Steps:

  • Preheat oven to 180 degrees.
  • Grease a deep 20cm round cake tin, line bse with baking paper.
  • Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
  • Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
  • Turn onto wire rack to cool.
  • Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
  • Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
  • Dust top of cake with icing sugar on completion.

Nutrition Facts : Calories 118.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 105.8, Sodium 36.5, Carbohydrate 15.7, Fiber 1.1, Sugar 9.7, Protein 4.4

HAZELNUT AND STRAWBERRY CAKE



Hazelnut and Strawberry Cake image

This is a beautiful yeast coffee cake flavoured with cardamom and cinnamon which I came across in a cookbook given to me many years ago as an engagement gift. I believe that the recipe is Latvian in origin.

Provided by Irmgard

Categories     Breads

Time 2h40m

Yield 1 cake

Number Of Ingredients 11

2 cups all-purpose flour
1/4 teaspoon salt
1/4 ounce dry yeast
2 tablespoons granulated sugar
2/3 cup milk
1/4 cup butter
1/4 teaspoon ground cardamom
strawberry jam
1/4 cup granulated sugar, mixed with
1/2 teaspoon cinnamon
1/2 cup finely chopped hazelnuts

Steps:

  • Sift the flour and salt into a warm mixing bowl and make a hollow in the centre.
  • Warm the milk, add the yeast and 1 teaspoon of the sugar, and leave until frothy, about 10 minutes.
  • Pour into the hollow and mix to a soft batter with some of the surrounding flour.
  • Cover the bowl with a cloth and stand in a warm place until the batter is spongy and full of bubbles.
  • Cream the butter with the rest of the sugar and add to the flour and the sponge in the bowl.
  • Mix by hand to a soft dough, using a little more warm milk if required.
  • Add the cardamom and knead well in the bowl until the dough is smooth and elastic and leaves the sides of the bowl cleanly.
  • Press the dough in the bottom of the bowl, sprinkle with a little flour, cover the bowl with a cloth, and stand in a warm place until the dough doubles in bulk.
  • Punch the dough down and knead lightly.
  • Turn out the dough onto a floured board and divide into 2 pieces.
  • Shape each piece into a smooth"sausage".
  • Place one sausage in the bottom of a greased 8-inch tube pan.
  • Make a hollow in the centre and fill with strawberry jam.
  • Sprinkle with half of the sugar/cinnamon mixture and half the chopped nuts.
  • Cover with the second sausage of dough, spread with strawberry jam, and sprinkle with the remaining sugar and nuts.
  • Stand, covered, in a warm place until the dough rises almost to the top of the pan.
  • Bake in a 400 degree F oven for 20 minutes, reduce the temperature to 350 degrees F, and bake for a further 20 minutes.
  • Cool on a wire rack.
  • Serve with whipped cream.

Nutrition Facts : Calories 2161.6, Fat 95.8, SaturatedFat 36.3, Cholesterol 144.8, Sodium 997, Carbohydrate 288.8, Fiber 15.6, Sugar 78.8, Protein 44.6

STRAWBERRY-HAZELNUT MERINGUE SHORTCAKES



Strawberry-Hazelnut Meringue Shortcakes image

In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 5

2 large egg whites
1/2 cup sugar
1/4 cup finely chopped hazelnuts
6 cups fresh strawberries, hulled and sliced
4 cups low-fat frozen yogurt

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper., Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.

Nutrition Facts : Calories 212 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 74mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 3g fiber), Protein 7g protein.

STRAWBERRY HAZELNUT GATEAU



Strawberry Hazelnut Gateau image

Make and share this Strawberry Hazelnut Gateau recipe from Food.com.

Provided by Doreen Randal

Categories     Strawberry

Time 1h45m

Yield 1 cake

Number Of Ingredients 11

4 egg whites
1 pinch salt
1 1/4 cups caster sugar
90 g hazelnuts, ground
1 teaspoon vinegar
1/2 teaspoon vanilla
185 g dark chocolate
1/4 cup water
1 cup cream
1 pint fresh strawberries
1 1/2 cups cream, extra

Steps:

  • Beat the egg whites with salt until soft peaks form, gradually add sugar, beat until the sugar is dissolved and mixture is of meringue consistency.
  • Beat in the vinegar and vanilla.
  • Line bases of two 20cm springform pans with greased greaseproof paper which has been lightly dusted with cornflour.
  • Spread meringue mixture evenly into tins.
  • Sprinkle ground hazelnuts evenly over meringue in both tins.
  • With a knife or small spatula, swirl hazelnuts lightly through meringue. Smooth over top of meringue with the back of a spoon.
  • Bake in moderate oven 35 - 40 minutes or until meringue is crisp to touch; release sides of pan, cool on the base of the pan.
  • Chop chocolate. Combine with water in top of double saucepan; stir over simmering water until melted; cool.
  • Remove cakes from bases.
  • Place a layer of meringue on a serving plate, flat side down; spread with a thin layer of chocolate. Spread whipped cream over chocolate. Reserve 4 strawberries, wash and hull the remainder, cut in half, arrange over cream.
  • Spread the underside of second meringue with remaining chocolate mixture, place on top of strawberry layer, chocolate side down.
  • Whip extra cream, cover sides and top of cake and if desired, pipe cream decoratively on top.
  • Arrange reserved halved strawberries on top of cake. Refrigerate until ready to serve. If desired, brush strawberries used for decoration with warmed, sieved strawberry jam to give them a pretty glaze before arranging on cake. Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.

STRAWBERRY HAZELNUT TORTE



Strawberry Hazelnut Torte image

"This beautiful dessert is a very big hit at parties," relates Phyllis Amboss of Pacific Palisades, California. "The tender meringues have a wonderful hazelnut flavor with layers of chocolate, whipped cream and berries. "I got the recipe when we were in Israel for a few months in 1979. I had no cookbooks with me, and my hairdresser gave me an old Australian cookbook with this recipe in it. I made a few changes and this is the result."

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

4 large egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract, divided
Dash salt
1-1/4 cups sugar
1/2 cup ground hazelnuts
6 ounces semisweet chocolate, chopped
1 teaspoon shortening
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
2-1/2 cups sliced fresh strawberries
Additional fresh strawberries, halved

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment. Trace two 8-in. circles 1/2 in. apart on the paper; set aside., Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts., Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature., To assemble, place a meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream., Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.

Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 42mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-HAZELNUT COFFEE CAKE



Cranberry-Hazelnut Coffee Cake image

A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack.

Provided by MISSHEPESHU

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

1 ¾ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter
1 ½ cups dark brown sugar
4 eggs
2 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
¾ cup whole milk
¼ cup dried cranberries
¼ cup chopped toasted hazelnuts
⅓ cup dark brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside.
  • In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.
  • Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 57.2 g, Cholesterol 94 mg, Fat 15.3 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 8.2 g, Sodium 283.3 mg, Sugar 39.5 g

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