This is light layer cake perfect for any autumnal afternoon. Sponge made of buckwheat flour and ground hazelnuts does not consist gluten and fat, is surprisingly moist and slightly crunchy in the mouth. Three layers are filled with cranberry orange puree and whipped cream. The cake is easy to cut, stays fresh for several days, is subtle and light. And the tastes composition – perfectly autumnal and cosy during those dark afternoons. Enjoy!
springpan ø 9 inch
- 5 eggs
- 2 tablespoons hot water
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 100 g finely ground hazelnuts
- 60 g dark chocolate, finely chopped
- 250 g cranberry puree (canned or home made)
- 3 tablespoons freshly pressed orange juice
- 1 teaspoon Cointreau (optional)
- 3 teaspoons gelatine
- 600 ml whipping cream
- 2 tablespoons icing sugar
- 2 tablespoons dark chocolate, finely ground
Grease and line the springpan (bottom only). Preheat oven to 350°F.
Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat eggs and water at high speed until light and fluffy. Add sugar and both extracts, beating until sugar has dissolved. Mix in flour with baking powder. Add hazelnuts and chocolate, mix until incorporated. Spoon cake mixture into prepared pan and even the surface. Bake for 30 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer into a wire rack and cool completely.
Make filling: in a medium bowl mix together cranberry puree, orange juice and Cointreau. If you want to use home-made puree place 300 g fresh or frozen cranberries in a small saucepan, add 2 tablespoons sugar and 1 tablespoon lemon juice and cook (about 10 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree. Place the gelatine powder in a small bowl and pour over the cold water. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. Whip the cream and icing sugar until stiff peaks forms. Add liquid gelatine and mix together.
Slice the cake horizontally into three equal layers. Place the first layer on a plate, spread the half of cranberry puree over, spread 3 tablespoons of cream mixture on the cranberry and sprinkle with ground chocolate. Cover with the second layer and repeat the procedure. Cover with third layer. Spread the rest of whipped cream on the top and sides of the cake. Reserve 2 tablespoons of cream. Place it in a piping bag and make small decorations on the top. Add some fresh cranberry fruit.
The recipe comes from the book 'Chocolate'.
Tags: chocolate, cranberry, orange.