Hazelnut cake with walnut cream and pineapple carpaccio
Serve a nutty dream with juicy pineapple carpaccio 🌰🍍 A perfect combination that will delight young and old alike. The cake is easily filled with our hazelnut cream filling and the pineapple carpaccio is mixed with vanilla vinegar and a little Christmas oil - a surprising little gourmet twist that is sure to impress.
Great for guests, for afternoon tea, as a dessert and as a weekend treat.
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Number : 4 people
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Preparation time: 20 min | Total time 55 min |
Ingredients
🌿 Oliviers & Co
1 glass of hazelnut cream
4 teaspoons vanilla vinegar
🛒 On the market
250 g hazelnut flour
4 large eggs
100g sugar
1 teaspoon baking powder
Icing sugar
1 pineapple
Procedure
Preheat the oven to 180°C .
Separate the egg whites from the yolks. Beat the yolks with the sugar until light and fluffy, then stir in the hazelnut flour and baking powder.
Beat the egg whites until stiff and fold them carefully into the mixture. Pour the mixture into a greased or lined 24 cm cake tin and bake for 30-35 minutes. Check with a knife if the cake is cooked, leave to cool and then cut it in half to have a bottom and a top. Spread a generous layer of hazelnut cream and seal. Dust with icing sugar.
Peel the pineapple, remove the core and cut the flesh into quarters and then into thin slices. Arrange the slices on four plates, drizzle with vanilla vinegar and a little olive oil. Serve chilled with the walnut cake.
Enjoy your meal! 🫶
