Red fruit cake with hazelnuts

Name: red fruit cake with hazelnuts
Total time: 50 min
Yield: 10
Ingredients: 2 bag hazelnut; 175 gram fine cristalsugar; 75 gram flour; 175 gram soft butter; 3 egg; 25 tablespoon milk; 25 tablespoon crème de cassis; 250 ml whipped cream; 300 gram Greek yoghurt; 50 gram powdered sugar; 1 tray raspberry; 1 tray blueberry; 1 tray blackberry; 250 gram strawberry

Ingredients

Directions

Preheat the oven to 180 ° C.
Grease a spring form (22-24 cm) Halve the strawberries.
Roast the hazelnuts in a dry frying pan golden brown and let them cool down on a plate.
Grind the hazelnuts in the food processor and transfer them to a bowl.
Add the sugar, flour, butter, eggs, and a pinch of salt.
Mix everything with the hand mixer and add enough milk to make it a smooth batter.
Pour the batter into the mold and slide a ridge in the middle of the oven.
Fry the cake in 25 minutes until golden brown and done.
Allow the cake to cool for 5 minutes in the mold and then from the mold on a rack.
Halve the cake and sprinkle the cut sides with the liqueur.
Whisk in a bowl the whipped cream with the Greek yoghurt and the icing sugar to a firm mass.
Place the bottom cake half on a flat dish and spread out over half of the cream mixture.
Divide a third of the summer fruit here.
Put the top half of the cake on top and cover it with the rest of the cream mixture.
Divide the rest of the fruit over it, in the middle a mountain and the rest loosely around it.