Hazelnut And Raspberry Cakes

The ingredient of Hazelnut And Raspberry Cakes

• 125g butter softened
• 1 cup 215g caster sugar
• 3 eggs
• 3 4 cup 115g plain flour
• 1 2 cup 55g hazelnut meal
• 3 4 teaspoon baking powder
• 1 4 cup 65g sour cream
• 1 cup 125g frozen raspberries
• 1 x 250g ctn mascarpone
• 1 4 cup 45g icing sugar mixture
• 1 teaspoon rosewater

The Instruction of hazelnut and raspberry cakes

• preheat oven to 160u00b0c grease and line twelve 1 2 cup 125ml capacity friand pans and place on an oven tray
• use an electric mixer to beat the butter and sugar in a bowl until pale and creamy add eggs one at a time beating well between each addition until just combined add flour hazelnut meal and baking powder and stir to combine add sour cream and stir to combine add the raspberries and gently fold through
• spoon mixture evenly among the prepared pans use a spoon to smooth the tops bake in preheated oven for 30 minutes or until a skewer inserted in the centres comes out clean remove from oven and turn on to a wire rack set aside to cool completely
• combine the mascarpone icing sugar and rosewater in a medium bowl use a small serrated knife to split each cake in half spread the mascarpone on the bottom half of each cake sandwich together with the top halves of the cakes add a dollop of the remaining mascarpone to the top of each cake

Nutritions of Hazelnut And Raspberry Cakes

calories: 709 113 calories
calories: 47 grams fat
calories: 27 grams saturated fat
calories: 61 grams carbohydrates
calories: 47 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 408 3 milligrams sodium
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calories: nutritioninformation