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Layered hazelnut cake with buttercream flowers
Baking all three layers at the same time, rather than one after another, avoids the texture gap that often shows up between a first sponge and the last one out of the oven. The piped flower decoration takes patience more than skill.
- Total time
- 102 min
- Prep
- 25 min
- Cook
- 17 min
- Rest
- 60 min
+ Tupperware SuperSonic Chopper, Tupperware Mixing bowl, Tupperware Silicone baking sheet
Ingredients
Method
Set the oven to 200 °C (400 °F), fan setting. Lightly grease 3 Tupperware baking rings and set them on the Tupperware silicone sheet, itself on the still-cold rack.
In the Tupperware Speedy Chef, whip the egg whites with the salt until foamy, then pour in the sugar bit by bit, whisking until the meringue turns firm and glossy.
Combine the flour and ground hazelnuts in the Tupperware SuperSonic Chopper Compact, then work this into the egg yolks with a whisk in the Tupperware Mixing Bowl 1 l.
Fold half the whites into this batter, then the rest lightly so as not to knock out the air. Divide evenly between the rings and level the tops.
Slide into the oven for about 15 minutes. Let cool briefly, lift off the rings carefully and leave to cool completely on a rack.
For the buttercream, mix the custard powder with 100 ml (scant 1/2 cup) of cold milk. Heat the rest of the milk with the sugar in a saucepan until it boils, stir in the custard mixture and let it thicken for 1 to 2 minutes over low heat, stirring constantly. Let cool, then chill in a covered container.
In the cleaned Speedy Chef, work the soft butter until creamy. Fold in the cooled custard a spoonful at a time, whisking to a smooth texture, and adjust with the icing sugar if the cream stays too soft. Chill so it firms up.
Loosen the redcurrant jelly with a spoon and spread it over the cold sponges. Cover them generously with buttercream, stack them pressing gently, then coat the top.
Tint the remaining buttercream with the food colouring, pipe flowers over the top of the cake and keep it chilled. Serve very cold.
