Hazelnut Ring (Haselnuss-Kranz)
A community recipe by natusikNot tested or verified by Nigella.com
Introduction
This sweet shortcrust pastry recipe is from the book "German Baking Today" by Oetker and makes an utterly delicious cake.The original recipe calls for bitter almond aroma in the filling but I always leave that out. I only have the german edition of the book, so I give the recipe here in my own words. If you should have any problems, I would be happy to help.
This sweet shortcrust pastry recipe is from the book "German Baking Today" by Oetker and makes an utterly delicious cake.The original recipe calls for bitter almond aroma in the filling but I always leave that out. I only have the german edition of the book, so I give the recipe here in my own words. If you should have any problems, I would be happy to help.
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Ingredients
Serves: 6-8
For the Pastry
- 300 grams plain flour
- 2 teaspoons baking powder
- 100 grams sugar
- 1 tablespoon vanilla extract
- 1 medium egg
- 2 tablespoons water (or milk)
- 125 grams butter (cold and cubed)
For the Filling
- 200 grams ground hazelnuts
- 100 grams sugar
- 1 medium egg white
- 5 tablespoons evaporated milk
For the Glaze
- 1 medium egg yolk
- 1 tablespoon evaporated milk
For the Pastry
- 11 ounces all-purpose flour
- 2 teaspoons baking powder
- 4 ounces sugar
- 1 tablespoon vanilla extract
- 1 medium egg
- 2 tablespoons water (or milk)
- 4 ounces butter (cold and cubed)
For the Filling
- 7 ounces hazelnut meal
- 4 ounces sugar
- 1 medium egg white
- 5 tablespoons evaporated milk
For the Glaze
- 1 medium egg yolk
- 1 tablespoon evaporated milk
Method
Hazelnut Ring (Haselnuss-Kranz) is a community recipe submitted by natusik and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
To make the shortcrust pastry:
To make the shortcrust pastry:
Additional Information
To make the pastry you can also use Nigella's method for making pastry in the food processor. It's in HTE.
To make the pastry you can also use Nigella's method for making pastry in the food processor. It's in HTE.
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What 1 Other has said
I've been making this recipe for years and then when deciding this morning to make it, I realized the card wasn't anywhere to be found. I'm so glad I found it on the internet. One of the things about the shortbread crust. I often have added an extra yolk just to make it moister and easier to work with - i find its less crumbly and also cracks less during baking. It is an amazing recipe. The germans are all-stars when it comes to rich but not too sweet baking. JUST THE WAY WE LIKE IT