Air Fryer Layered Christmas Cake by @hervecuisine

1h35

8 servings

🍐

4

Pears

🧈

Butter

🍬

190 g

Sugar

🪵

1 tsp

Cinnamon

🥜

100 g

Hazelnuts

🥚

250 g

Eggs

🌾

130 g

Flour

🍫

2 tbsp

Cocoa powder

🥛

400 ml

Heavy cream

🍦

1

Vanilla bean

  1. Dice
    • Pears
    • Butter
    • Cinnamon

    Dice the pears into small cubes and add melted butter, cinnamon and sugar, then mix together.

  2. Place
    • Pears

    Place the pear mixture in the air fryer basket and cook for 15 minutes at 170°C.

  3. Place
    • Hazelnuts

    Place the hazelnuts in the other air fryer basket and toast them, using the Sync function so both preparations finish at the same time, for 10 minutes at 140°C.

  4. Step
    • Hazelnuts

    Remove the skins from the toasted hazelnuts.

  5. Whisk
    • Eggs
    • Sugar

    Whisk the eggs with the sugar until the volume triples.

  6. Sift
    • Cocoa powder
    • Flour
    • Eggs

    Sift the cocoa powder and flour into the egg mixture.

  7. Mix

    Mix with a spatula until the batter is light and foamy.

  8. Pour
    • Butter

    Pour the batter into a buttered cake tin.

  9. Cook

    Remove the air fryer basket divider to use one large tray instead of the two baskets, and cook the sponge for 40 minutes at 150°C.

  10. Whisk
    • Heavy cream
    • Vanilla bean
    • Sugar

    Whisk the heavy cream with the vanilla and a little sugar until it thickens, then set the cream aside.

  11. Step

    Check that the sponge is cooked through.

  12. Cut

    Let the sponge cool completely, then cut it into three layers.

  13. Assemble
    • Heavy cream
    • Pears

    Assemble the cake by alternating layers of sponge, cream and pears.

  14. Top
    • Cocoa powder
    • Pears
    • Hazelnuts

    Top the cake with a little cocoa, pear and the toasted hazelnuts.

Air Fryer Layered Christmas Cake by @hervecuisine

1h35

8 servings

🍐

4

Pears

🧈

Butter

🍬

190 g

Sugar

🪵

1 tsp

Cinnamon

🥜

100 g

Hazelnuts

🥚

250 g

Eggs

🌾

130 g

Flour

🍫

2 tbsp

Cocoa powder

🥛

400 ml

Heavy cream

🍦

1

Vanilla bean

Preparation Steps

  1. Step 1/14

    Dice the pears into small cubes and add melted butter, cinnamon and sugar, then mix together.

    🍐Pears
    🧈Butter
    🪵Cinnamon
    🍬Sugar
    🥣Mixing bowl
    🔪Knife
    🪵Cutting board

  2. Step 2/14

    Place the pear mixture in the air fryer basket and cook for 15 minutes at 170°C.

    🍐Pears

  3. Step 3/14

    Place the hazelnuts in the other air fryer basket and toast them, using the Sync function so both preparations finish at the same time, for 10 minutes at 140°C.

    🥜Hazelnuts

  4. Step 4/14

    Remove the skins from the toasted hazelnuts.

    🥜Hazelnuts

  5. Step 5/14

    Whisk the eggs with the sugar until the volume triples.

    🥚Eggs
    🍬Sugar
    🥣Mixing bowl
    🥄Whisk

  6. Step 6/14

    Sift the cocoa powder and flour into the egg mixture.

    🍫Cocoa powder
    🌾Flour
    🧺Sieve

  7. Step 7/14

    Mix with a spatula until the batter is light and foamy.

    🥄Spatula

  8. Step 8/14

    Pour the batter into a buttered cake tin.

    🧈Butter
    🍰Cake tin

  9. Step 9/14

    Remove the air fryer basket divider to use one large tray instead of the two baskets, and cook the sponge for 40 minutes at 150°C.

    🍰Cake tin

  10. Step 10/14

    Whisk the heavy cream with the vanilla and a little sugar until it thickens, then set the cream aside.

    🥛Heavy cream
    🍦Vanilla bean
    🍬Sugar
    🥣Mixing bowl
    🥄Whisk

  11. Step 11/14

    Check that the sponge is cooked through.

  12. Step 12/14

    Let the sponge cool completely, then cut it into three layers.

    🔪Knife
    🪵Cutting board

  13. Step 13/14

    Assemble the cake by alternating layers of sponge, cream and pears.

    🥛Heavy cream
    🍐Pears

  14. Step 14/14

    Top the cake with a little cocoa, pear and the toasted hazelnuts.

    🍫Cocoa powder
    🍐Pears
    🥜Hazelnuts

Composition

Ingredients

Types

Fruits, Dairy, Sweeteners, Spices, Nuts, Eggs, Grains, Sweets

Ingredients

Pears, Butter, Sugar, Cinnamon, Hazelnuts, Eggs, Flour, Cocoa powder, Heavy cream, Vanilla bean

Notes

Butter (a knob, for the pears), Sugar (for the pears), Eggs (about 5 eggs, for the sponge), Flour (for the sponge), Cocoa powder (for the sponge), Heavy cream (full-fat liquid cream, ideally mascarpone cream, otherwise 30% fat whipping cream)

Allergens

Milk, Tree nuts, Eggs, Gluten

Dietetics

Dietary regimen

Pescatarian, Low-Sodium, soy-free, Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 38g, Fat: 23g, Fiber: 3g, Sugars: 25g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 1.2mg, Potassium: 220mg, Sodium: 60mg, Magnesium: 30mg

Vitamins

Vitamin A: 180µg, Vitamin E: 1.5mg, Vitamin B2: 0.2mg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Mixing bowl, Whisk, Spatula, Sieve, Knife, Cutting board, Cake tin

Appliances

Air fryer

Type

Type

Type Of Dish

Dessert

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Creamy, Fluffy, Crunchy

Flavors

Chocolatey, Sweet, Vanilla, Cinnamon, Pear

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (in an airtight container,keep chilled due to mascarpone/dairy cream and fresh pears), freezing : up to 1 month (freeze the sponge layers alone without cream for best texture,wrap tightly in plastic film)