Lemon-raspberry and hazelnut cake
120 min.
560 kcal
SteviaSweet Crystal
Ingredients for 8 - 10 servings
150 g |
butter at room temperature |
200 g |
natural yoghurt |
2 |
eggs |
195 g |
wheat flour |
50 g |
ground hazelnut (or ground almonds) |
75 g |
SteviaSweet Crystal |
1 tsp |
baking powder |
1 tsp |
baking soda |
1 tsp |
cinnamon |
1 tsp |
powdered cardamom |
Lemon cream
Moistening
To serve
150 g |
hazelnuts, roasted |
200 g |
fresh raspberries |
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Preparation
Preheat the oven to 200 degrees. Melt the butter and let it cool down somewhat. Mix together the dry ingredients, spices and
SteviaSweet Crystal. Pour the butter into a mixing bowl and add eggs and yoghurt. Use a whisker to mix intensively. Add dry ingredients and mix the dough until even. Pour the dough into a greased cake tin (Ø 20 - 22 cm) and bake in the middle of the oven for 35 - 40 minutes. Let the cake cool down.
Mix together the crème fraîche and
SteviaSweet Crystal. Grate in the lemon zest and add the mascarpone. Carefully mix the ingredients together into an even paste.
Split the cooled-down cake onto two plates. Mix together the lemon juice, water and
SteviaSweet Crystal and moisten the plates with the liquid. Spread 1/3 of the lemon cream on top of the base, put some of the raspberries inside the cake and cover with a lid. Spread the rest of the cream over the top and decorate the cake with raspberries and hazelnuts.
Nutritional information per portion
560 |
kcal |
2352 |
kJ |
12 |
Protein in g |
20 |
Carbohydrates in g |
48 |
Fat in g |