Recipes

Rich Nut Cake

Created by Kerry Bisley

50g blanched almonds
50g hazelnuts
2 egg whites
40g caster sugar
3 tsp flour

Filling
200ml Tatua Culinary & Whipping Cream
200g Tatua Crème Fraiche
200g soft chocolate nougat
250g raspberries

Method

• Preheat oven to 130°C. Chop the almonds and hazelnuts into fine pieces. Roast in the oven until golden.
• Increase oven temperature to 170°C. Beat the egg whites until they form stiff peaks. Mix together the almonds, hazelnuts, sugar and flour. Fold in the egg whites.
• You will require a loose bottom 23cm cake tin. Draw two circles, the same size as the cake tin, on greaseproof paper. Spread the mixture evenly in the circles. Bake in the oven until the circles are brittle and have coloured slightly. Remove from the paper and set aside to cool.
• Whip the Tatua Culinary & Whipping Cream. Whip the Tatua Creme Fraiche. Mix them together. Roughly grate the chocolate nougat and add it carefully to the cream mixture, together with the raspberries.
• Place one of the nut circles in the cake tin. Spread the raspberry and nougat cream in a smooth layer on top and cover with the second nut circle. Keep in the refrigerator for a minimum of 3 hours before serving.
• Garnish with raspberries and sprinkle with icing sugar on top.
• Alternatively you can make the cake as a single serves - just make smaller circles (6-7cm) when baking.