1 teaspoon vanilla pasta or the grains from 1 vanilla pod
Fresh apricots and raspberries
Fresh lemon thyme
How to do:
Rinse the apricots, cut them in half, remove the stones and cut them into smaller pieces.
Bring the apricot pieces, sugar and lemon juice to the boiling point, and let it cook at low heat for about 10 minutes.
Remove any impurities and remove the pot from the heat. Let the jam settle in a cool place before usage.
Whip sugar, eggs and vanilla to a light and airy eggnog.
Blend the hazelnuts with the skin into flour with a mini chopper.
Mix flour, baking powder and potato flour and pour it into the eggnog through a sieve. Add the hazelnut flour and mix it carefully, without knocking the air out of the eggnog.
Pour the dough into a cake ring (Ø 22 cm), lined with baking paper.
Bake the cake base in the oven for about 25 minutes at 180°C until golden and thoroughly baked. Let cool of in the cake ring before cutting it lose along the rim with a knife.
Cut the cake base into three equally sized pieces horizontally using a breadknife.
Whip the whipping cream, sour cream, sugar and vanilla in a bowl until it reaches a soft foam, using a mixer.
Place the bottom piece of the three pieces of the cake base on a cake stand. Put 1/3 of the vanilla cream on to the cake base, 1 dl of apricot jam and thin slices of fresh apricots and raspberries. Repeat the same with the two next layers of cake base and decorate the top with extra apricots and raspberries and lemon thyme.