75 g (3 oz) butter, softened
3 eggs
275 g (10 oz) caster sugar
50 g (2 oz) plain flour
15 ml (1 tbsp) cornflour
25 g (1 oz) ground hazelnuts
apple jelly
1 egg white
pinch of salt
pinch of cream of tartar
30 ml (2 tbsp) thick unsweetened apple puree
3 eggs
275 g (10 oz) caster sugar
50 g (2 oz) plain flour
15 ml (1 tbsp) cornflour
25 g (1 oz) ground hazelnuts
apple jelly
1 egg white
pinch of salt
pinch of cream of tartar
30 ml (2 tbsp) thick unsweetened apple puree
method
1. Grease and base-line two 18 cm (7 inch) straight-sided sandwich tins. Warm the butter until beginning to melt.
2. Whisk the eggs and 100 g (4 oz) caster sugar until very thick. Sift the flour and cornflour and fold in with the hazelnuts, then fold in the cool, but still pouring, butter.
3. Turn into the prepared tins and bake at 180°C (350°F) mark 4 for about 25 minutes. Turn out and cool on a wire rack. When cold, sandwich the layers together with apple jelly.
4. Prepare the frosting: put the egg white, the remaining sugar together with a pinch each of salt and cream of tartar and the apple puree into a deep bowl over a pan of simmering water for at least 7 minutes, until the mixture thickens and holds stiff peaks. Remove from the heat and continue to whisk for 2 minutes.
5. Cover the cake with the frosting, peaking up the surface. Leave for 2-3 hours before serving.
2. Whisk the eggs and 100 g (4 oz) caster sugar until very thick. Sift the flour and cornflour and fold in with the hazelnuts, then fold in the cool, but still pouring, butter.
3. Turn into the prepared tins and bake at 180°C (350°F) mark 4 for about 25 minutes. Turn out and cool on a wire rack. When cold, sandwich the layers together with apple jelly.
4. Prepare the frosting: put the egg white, the remaining sugar together with a pinch each of salt and cream of tartar and the apple puree into a deep bowl over a pan of simmering water for at least 7 minutes, until the mixture thickens and holds stiff peaks. Remove from the heat and continue to whisk for 2 minutes.
5. Cover the cake with the frosting, peaking up the surface. Leave for 2-3 hours before serving.
serving amount
makes a 20 cm (8 inch) cake
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