Today I share with you my family recipe for a real German Classic: A festive showstopping German Marzipan Hazelnut Cake filled with Hazelnut Buttercream and Sour Cherry Jam . A nut lover’s delight !!
If using a vanilla bean, halve it and scratch out the seeds. Pour milk into a pot, add the vanilla pulp (or essence) and 1 tbsp of sugar. Bring to a boil. Add 3 tbsp of milk to the cornstarch and stir to get a smooth slurry. Add the slurry to the boiling milk and let cook for 1 minute on low heat, stirring constantly. Take off the heat, pour into a bowl and cover with cling film. Let cool to room temperature.
Melt Nougat or hazelnut spread over a baine marie and let cool down. With your whisk attachment whisk butter until light and fluffy and slowly add the cream cheese in small additions. Add the cooled down Nougat in small additions while continuing to whisk on low speed. Add the custard, a tbsp at a time, and continue whisking just until smooth.
Cut the sponge horizontally and put the bottom half on a plate or cake stand. Brush the bottom layer with half of your soaking liquid and spread half of the cherry jam on top, then 1/3 of the hazelnut buttercream. Lay the second sponge on top and repeat. Put the cake in the fridge for about 1, 5 hours.
* you can order nougat online or ask for it at the European Deli. If you can't find it, make it yourself using my recipe in this post. Alternatively, you can use nutella or a high-quality hazelnut spread