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45 min
  • 375 gbutter
  • 300 ghazelnuts
  • 230 gicing sugar
  • 140 gflour
  • 150 gcurrant jam
  • 50 gfrozen currant
  • 250 mlcream
  • 6 xeggs
  • 2 tbsplemon zest
  • 0,5 tspbaking powder
  • 0,5 tspcinnamon
  • 0,5 tspcloves
  • 1 pkgvanilla sugar
  • 1 pinchsalt

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Chop the hazelnuts using the bamix® and the Processor attachment. Pulverise the cloves using the bamix® and the Processor with the PowderDisc attachment. Preheat the oven to 170 °C; line the baking tray with baking paper.
Sift the flour with the baking powder, mix in the nuts. Whisk the eggs and yolk using the bamix® and the whisk attachment. Beat the butter, icing sugar, vanilla sugar, lemon zest, 1 pinches of salt and ½ teaspoon each of ground cinnamon and cloves until frothy using the bamix® and the beater attachment. Gradually stir in the eggs; fold into the flour/nut mixture.
Spread the mixture over the baking tray and bake in the oven (middle shelf) for approx. 20 minutes. Take the cake out of the oven and allow to cool. For the cream, stir the jam until smooth. Beat the whipping cream until thick using the bamix® and the beater attachment and mix with the jam. Cover the cream and leave in a cool place for approx. 30 minutes.
Cut the cake into 12 rectangles (4 x 16 cm). Cut the remaining pieces of dough into 36 small triangles. Fill the currant cream into a decorating bag (plain nozzle tip) and decorate the pieces of dough with small dots. Serve the slices with currants, cake triangles and garnished with mint.

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