Heidelbeeren & Haselnüsse. Das beste Rezept aus der Schweiz!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds a nutty flavor while being gluten-free.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Blackberries are lower in cost and still provide a fruity taste.

Cream 100g butter and 100g sugar until smooth and creamy.

Add 125g ground hazelnuts, 3 egg yolks, 2 tbsp cocoa powder, and 1 tsp baking powder to the mixture and combine well.

In a separate bowl, beat 3 egg whites until stiff peaks form.

Fold the beaten egg whites into the hazelnut mixture gently.

Prepare a 24cm (9.5 inches) diameter cake pan and pour the batter into it.

Bake in the preheated oven at 180°C (350°F) for approximately 20 minutes.

Once baked, allow the cake base to cool down completely.

For the topping, use 500ml of cold 30% cream and 16g of cream stiffener, and whip until it holds its shape.

Add 250g blueberries to the whipped cream and mix gently.

Top the cooled cake with the whipped cream and garnish with an additional 50g blueberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens