posted by cowgirl 05-05-102 4:00 AM
Hubertustorte – Hunter’s Cake
Base:
5 oz. butter or margarine
1 cup less 1 tbsp. sugar
1 tsp. vanilla
5 eggs
1 cup cake flour (one cup minus 2 tbsp. All-purpose flour works fine)
3 tsp. baking powder
3-1/3 oz. coarsely grated semisweet chocolate
7 oz. finely grated hazelnuts (if you can afford them use walnuts)
Buttercream:
1 (4 serving size) pckg. Cook-and-serve pudding powder
1-1/2 cups milk
3 tbsp. sugar (if pudding powder already has sugar in it use only 1 tbsp.)
7 oz. nougat (no spread, the firm kind)
7 oz. butter
Filling:
1/2 cup mixed-berry jam (from raspberries, blackberries, strawberries), stirred
Grease Springform pan, 11 inches, line bottom with waxed paper. Heat oven to 350°.
Beat butter and sugar until smooth, add vanilla. Beat in eggs, one at a time, until mix is smooth. Mix flour, nuts, chocolate, baking powder thoroughly and beat in on low. Don’t overbeat! Pour batter into pan and bake about one hour. (If it overbrowns place aluminium foil over it for the last 15 minutes). Immediately losen from pan, invert onto rack, remove paper and let cool.
Make pudding according to package-directions. When still hot stir in chopped nougat to melt, immediately cover with plastic wrap to prevent skin-building. Let cool to room temperature.
Beat room temperature butter until smooth, add pudding by the tablespoon until cream is fluffy.
Slice cake horizontally into 3 layers, place bottom layer on plate, spread with jam. Place 2nd layer on it, press slightly. Spread with 1/2 cup buttercream, press 3rd layer on top. Spread the whole cake with remaining buttercream, forming spikes on top. Garnish with marzipan or chocolate leaves.
Refrigerate but let come to room temperature before serving.