Norwegian Opp-ned-kake (Upside-down-cake)

The 11th December was mom’s birthday. So I wanted to make a cake she used to make. I had not made this one in such a long time. I was looking through her recipes and remembered I loved this cake. It is a Chocolate cake with hazelnut caramel topping and vanilla cream filling. The cake is baked up-side-down. The bottom filling made with hazelnuts, butter and sugar becomes the top. 

This recipe is for one normal size round cake, however since I am alone and cannot eat a whole big cake I made it into two small one´s that I can freeze and take out even if I am not going to have a party.

Mix for bottom that becomes the top

  • 100 g hazelnuts
  • 1/2 dl sugar
  • 75 g butter

Mix for the cake

  • 3 eggs
  • 3 dl sugar
  • 1 dl boiling water
  • 3 dl flour
  • 1 1/2 tbs cocoa
  • 1, 5 tsp baking powder

Instructions:

For the topping: Chop nuts. Mix nuts, sugar and room-tempered butter and press the mix into the bottom of a oven pan.

For the cake: Whisk eggs and sugar fluffy. Add boiling water, flour, cocoa and baking powder. Pour the mix over the filling in the oven pan.

Bake in the middle of the oven at 180 Celsius degrees for 50 minutes (test with a toothpick when it comes out dry the cake is done) .

Serve the cake by placing it on a serving plate with the nut bottom turned up. Divide into two parts and fill in the middle with vanilla cream (custard). You can make the custard or buy packages with ready mix. Whip 2 1/2 dl cream and mix with the vanilla cream.

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