Upside-Down Cake with Hazelnuts, Cream Cheese and Strawberries: A Must-Try Delicious

Upside-Down Cake with Hazelnuts, Cream Cheese and Strawberries: A Must-Try Delicious

This unique upside down cake combines the nutty richness of toasted ground hazelnuts with the creamy texture of cream cheese and the sweet freshness of strawberries. Placed with strawberries at the base, which become the top when flipped, this cake not only looks impressive, but also adds an extra burst of flavor with every bite. An optional strawberry glaze can be drizzled on top to enhance its perfection.

Why you'll love it:

This cake offers a delicious twist on traditional flavors, bringing together hazelnuts and strawberries in a beautifully moist and tender crumb. The baking process with the strawberries on the bottom allows them to caramelize slightly, providing a naturally sweet contrast to the nutty and creamy components of the cake.

Perfect occasion:

This cake is perfect for spring and summer gatherings, especially during strawberry season. It's a great choice for afternoon tea, brunch, or as a special dessert after a family dinner. Its impressive appearance and exquisite flavors make it ideal for celebrations and holiday meals.

Decorating Tips:

Once the cake is inverted and the strawberries are exposed on top, enhance its appearance with a light dusting of powdered sugar or drizzle with strawberry frosting for a glossy finish. Garnishing with fresh strawberry slices or mint leaves can add a refreshing touch.

Ingredients:

• 120 g soft butter
• 125g of sugar
• 125g of fresh cheese
• 4 eggs, room temperature
• 60g flour
• 70 g ground roasted hazelnuts
• A pinch of salt
• 1 teaspoon of baking powder
• Fresh strawberries, about 8 halved for the base or 4 large chopped for the dough

Instructions:

1. Preheat your oven to 170°C (around 340°F).
2. Line the bottom of a cake tin with baking paper and arrange the halved strawberries to cover the surface.
3. In a bowl, combine the butter, sugar and cream cheese.
4. Add the eggs one by one, beating well after each addition.
5. Mix the flour, ground hazelnuts, salt and baking powder. Gradually add it to the creamed mixture, mixing until just incorporated.
6. If using, incorporate the chopped strawberries into the batter.
7. Pour the batter over the strawberries in the prepared pan.
8. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for a few minutes before inverting onto a serving plate.

Optional strawberry frosting:

• Mix the powdered sugar with a little milk and strawberry puree until you get a pourable consistency.

Enjoy this beautiful and delicious upside down cake with hazelnuts, cream cheese and strawberries, a true testimony to baking with love and creativity!