Strawberry Hazelnut Cake

For the strawberry-hazelnut cake, beat the butter and sugar with a food processor until fluffy, then add the egg yolks, flour and hazelnuts. If the dough is too dry, add 1 to 2 tablespoons of water. On a floured work surface, finish kneading the dough until it becomes smooth, let it rest briefly in the refrigerator.

Then roll out the dough and line a buttered and floured cake pan (28cm diameter) with it. Cover the dough with baking paper and fill with blind baked beans. Bake in a preheated oven at 170 °C for 10 to 15. Then remove the beans and bake for another 5 minutes until golden brown.

Mix the mascarpone with the sugar and vanilla pulp, whip the whipped cream not too firm and fold into the mascarpone. Cut the strawberries into quarters and mix into the mascarpone cream.

For the caramel sauce, melt the sugar in a saucepan over low heat and let the sugar caramelize until golden. Then add the butter. When the butter has melted, add whipping cream and cook over low heat for 5 minutes, stirring constantly.

Lift the cake base out of the mold, let it cool and fill it with the mascarpone-strawberry mixture. Drizzle the strawberry-hazelnut tart with the caramel sauce and sprinkle with the hazelnuts.

Preparation Tip:

You can also use almonds or other nuts for the strawberry-hazelnut cake.

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