Servings: 8 pieces
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- 26 cm round baking pan
- Parchment paper
Ingredients
- 200 g soft butter
- 100 g sugar
- 100 g brown sugar
- Some vanilla extract
- 4 eggs
- 150 g flour
- 1 packet cream of tartar baking powder
- 50 g grated chocolate
- 50 g chopped hazelnuts
- 200 g ground hazelnuts
- 100 g yogurt
- 1 blanket marzipan
- 200 g couverture for the glaze
Instructions
- Cream the soft butter with white sugar, brown sugar, and vanilla extract until light and fluffy.
- Gradually add the eggs, beating well after each addition.
- In a separate bowl, whisk together flour and baking powder, then fold into the wet mixture.
- Stir in ground and chopped hazelnuts along with grated chocolate.
- Add yogurt to the batter and mix until smooth, then pour into a buttered and floured 26 cm baking pan.
- Bake at 180 degrees Celsius for 50 to 60 minutes or until a toothpick comes out clean. Let the cake cool completely.
Notes
Make sure your butter is soft but not melted for proper creaming. Brush the cooled cake with apricot jam before applying marzipan for better adherence. Store in an airtight container at room temperature for up to three days or freeze for longer storage. Feel free to swap hazelnuts for almonds or pecans, and vary the jam according to your taste!
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 90mg | Sodium: 150mg | Potassium: 120mg | Fiber: 2g | Sugar: 22g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!