HAZELNUT CAKE WITH SUMMER BERRIES
- 1 hour cooking time
Whip butter and sugar with a hand mixer until it becomes white and fluffy.
Add the eggs one by one to avoid the dough from separating. Fold in flour, crushed hazelnuts, crushed chocolate and lime zest and mix.
Put the dough in a butter-coated spring cake tin(20 cm) and bake at 170C/150C fan/gas mark 3 for 25 minutes. Leave to cool.
Open the vanilla pod and scrape out the seeds onto a cutting board.
Sprinkle over some icing sugar and crush the vanilla seeds with the flat side of a knife.
Whihttps://rdb.arla.com/lurpak-uk/Recipe/Createp cream and sour cream together until it becomes stiff. Add the vanilla and icing sugar.
To serve: Arrange the cream on your cake and decorate with fresh berries. Sprinkle with icing sugar.