michelle picker cooks

I saved this recipe so long ago that I’ve forgotten where I found it. I’m glad I finally made it. The hazelnut cake was a little chewy and meringue-like and the combination of flavours was wonderful. It looked good too!

I made the four layers of this cake in two 15.25cm (6″) cake tins. To make the apricot purée heat 1 cup of water and 70g (2½ oz) of sugar in a small saucepan and heat and stir until the sugar is dissolved. Add 200g (7 oz) of dried apricots and simmer for 8-10 minutes. Strain the liquid and reserve. When the apricots are cooled use a food processor to purée them to a spreadable consistency adding some of the cooking liquid if required. Preheat your oven to 180ºC (350ºF) and grease and line the cake tins. For the hazelnut cake separate 6 eggs and whisk the egg yolks with 85g (3 oz) of caster sugar until light and creamy. Fold in 125g (4.4 0z) of hazelnut meal and set aside. In a clean dry bowl whisk the egg whites until stiff and gradually add 85g (3 oz) of caster sugar while still whisking. Gently fold the egg whites into the egg yolk mixture then add another 125g (4.4 0z) of hazelnut meal. Pour into the prepared tins and bake for 45-60 minutes until testing clean and springy to the touch. Cool in the tin. To make the mascarpone cream place 100g (3½ oz) of mascarpone, 150ml (5 fl oz) of cream, 30g (1 oz) of icing sugar and the seeds of 1 vanilla pod into a bowl and whisk until just stiff. To assemble cut your cakes into 4 layers. On the bottom layer spread ⅓ of the apricot purée evenly over the first layer of cake followed by ⅓ of the mascarpone cream. Place another layer on top and repeat the process 2 more times before placing the last layer on top. Cover and refrigerate for at least an hour. Dust with icing sugar to serve.