Lemon-raspberry and hazelnut cake

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
400 g mascarpone
100 g crème fraîche
75 g SteviaSweet Crystal
1 Zest of lemon

Moistening
50 ml lemon juice
50 ml cold water
25 g SteviaSweet Crystal

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 g Protein
20 g Carbohydrates
48 g Fat