Chili Hazelnut Cake Recipe

Name: Chili Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 medium eggs, separated; 150 g caster sugar; 1 tsp vanilla essence; 75 g plain flour; 25 g cornflour; 1 tbsp baking powder; 50 g ground hazelnuts; 1 tsp chilli flakes; 225 g red currant jelly; 1 can peach halves, drained; 100 g cream cheese; None None red sugar, for decoration

Servings: persons

4 medium eggs, separated
150 g caster sugar
1 tsp vanilla essence
75 g plain flour
25 g cornflour
1 tbsp baking powder
50 g ground hazelnuts
1 tsp chilli flakes
225 g red currant jelly
1 can peach halves, drained
100 g cream cheese
None None red sugar, for decoration

1
Preheat oven to 350u00b0F. Whisk the egg whites with 2 tbsp cold water while slowly adding 1/2 cup sugar and vanilla extract. Stir in the egg yolks one at a time, then fold in the flour, cornstarch and baking powder. Gently stir in the hazelnuts and chili flakes, then transfer to a lined 9 x 9 inch baking pan and bake for about 20 minutes. Remove and allow to cool on a wire rack.
2
Remove from the pan and cut into 12 evenly sized strips. Heat the jelly in a pan until liquid and spread over the cakes.
3
Puree the peaches with 1/4 cup sugar. Mix with the cream cheese and refrigerate for 15 minutes, then transfer to a piping bag and decorate the cakes. Sprinkle with red sugar and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium eggs, separated, 150 g caster sugar, 1 tsp vanilla essence, 75 g plain flour, and more.

Yes, Chili Hazelnut Cake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chili Hazelnut Cake

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