Autumn apple and hazelnut layer cake from Scandinavian Baking: Loving Baking at Home by Trine Hahnemann

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Notes about this recipe

  • Eat Your Books

    Can substitute cognac for calvados.

  • Rutabaga on November 24, 2017

    This is a wonderful fall torte, not too sweet or heavy (although the whipped cream does make it quite filling), with the flavors of the apples and nuts nicely complimenting each other. I used roasted hazelnuts, which I ground finely in the Vitamix for the filling, and roughly chopped for the topping. As I didn't have calvados, I replaced half of the liquor with apple juice squeezed from the grated apple, and used a mix of brandy and Frangelico for the rest. I'm sure calvados would be delicious, but this mixture worked well and kept the alcohol content low enough for young children to partake (and it was quite popular with all ages at the table). Whatever you choose, some liquid is essential here, as otherwise the sponge cake would be too dry. As it is a plain sponge, this also contributes pretty significantly to the overall flavor of the torte.

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