Bretzeli-Hazelnut Cake with Rhubarb Compote

Ingredients (18cm)

65g Kambly Bretzeli

150g hazelnut, ground

300ml heavy cream

3 egg yolk

3 egg white

150g sugar

1 Tbsp (ca.12g) corn starch

1 tsp vanilla extract

½ tsp cinnamon


Rhubarb compote:

250g Rhubarb

80g sugar

1 Tbsp water

Prep.time: 25 minutes

Cooking time: 40 minutes


  1. Line the cake pan with baking paper and preheat the oven to 160 ° C (fan forced)
  2. Spread the whole Kambly Bretzeli on the bottom of the pan
  3. In a saucepan, heat heavy cream with 150g sugar, vanilla extract, and cinnamon.
  4. In a bowl, mix egg yolks with cornstarch and slowly add the hot cream
  5. Stir in ground hazelnuts and allow to cool to room temperature.
  6. Beat the egg whites until stiff and stir gently into hazelnut cream
  7. Spread the mixture on the Bretzeli floor, cover with aluminum foil and bake for 40 minutes.
  8. In the meantime, cut the rhubarb into 2cm long pieces.
  9. Add rhubarb, sugar, and water in a pan and cook over medium heat until the rhubarb is tender.
  10. Serve hazelnut cake with rhubarb compote and double cream.

Baked in partnership with Kambly

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