baking & roasting

Hazelnut fruit torteServes 12Ingredients:Base:250 g flour1/2 tsp baking powder100 g hazelnut brittle180 g butter or margarine1 egg150 g sugar2 tsp vanilla sugarTopping:500-750 g fresh strawberries,gooseberries or raspberries500 ml whipping or double cream4 tsp vanilla sugarMethod:1. Mix together the flour, baking powder, hazelnutbrittle, butter or margarine, egg, sugar and vanillasugar, and knead to a smooth dough. Line the baseof a Ø 26 cm springform tin with baking parchment.2. Roll out approx. 2 /3 of the mixture into the base ofthe tin. Roll out the remaining third on a flouredsurface to the size of the tin, and transfer onto abaking tray.3. Bake both bases until golden, removing the thinnerpiece on the baking tray from the oven slightlyearlier than the base in the springform tin.4. After baking, carefully ease the base from thespringform tin, turn the cake out and peel away thebaking parchment, and then place it the right wayup on a serving plate. Crush the second base intocrumbs.5. Wash the fruit, and cut into smaller pieces ifnecessary. If using gooseberries, soften by stewingbriefly in water, drain well. Sweeten the fruit totaste. Arrange the fruit in the pastry case. Whip thecream with the vanilla sugar, spread over the fruit,sprinkle with the crumbled cake, and serve.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 and 3 2Duration: 20–30 minutes 18–25 minutesper base,+ pre-heatingTip70The cream will keep its form forlonger if beaten with a littlegelatine dissolved in water. Seep. 30 for details.As an alternative, roll thepastry out to a thickness of1/2 cm, and cut biscuits usingdifferent sized cutters. Servetopped with fruit and cream asa treat with your afternoon tea!