Hazelnut cake with Bretzeli and rhubarb compote
Preparation in 25 minutes
Ingredients
18cm springform tin
Hazelnut torte:
65g Kambly Bretzeli
150g ground hazelnuts
300ml whipping cream
3 egg yolks
3 egg whites
150g sugar
1 tbsp (about 12g) cornflour or potato flour
1 tsp vanilla extract
½ tsp cinnamon
For the compote:
250g rhubarb
80g sugar
1 tbsp water
Single or double cream to serve
Preparation
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Line the tin with baking paper and preheat the oven to 160°C (fan).
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Arrange whole Kambly Bretzeli on the base.
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Heat the whipping cream with 150g sugar, vanilla extract and cinnamon.
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Mix the egg yolks with the cornflour or potato flour and slowly stir in the whipping cream. Add the hazelnuts and allow to cool to room temperature.
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Beat the egg whites until they form stiff peaks and carefully stir into the hazelnut cream.
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Spread the mixture onto the Bretzeli base, cover with aluminium foil and bake in the oven for 40 minutes.
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Meanwhile, chop the rhubarb into 2cm chunks. Heat in a saucepan with 80g sugar and water on a medium heat until the rhubarb is soft.
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Serve the hazelnut torte with the rhubarb compote and double cream.