To serve, cut the apple and hazelnut streusel cake into slices and arrange on plates with the warm custard. Apple and Hazelnut Cake (for a baking tray with about 35x45cm) ingredients. https://myfoodiedays.com/en/sweet/cakes/apple-and-hazelnut-cake Line a 20cm tin with baking paper. https://www.foodiebaker.com/the-home-bakers-4-apple-hazelnut-cake steps. Pour in the batter. Heat oven to 180C/160C fan/gas 4. If it comes out clean, the cake is ready. Add the flour and butter and pulse until crumbly. To test if the cake is done, insert a fine metal skewer into the middle. Method. Into the food processor place the hazelnuts and pulse until fine. 180g soft butter 3 eggs 180g cane sugar ½ tsp Salz 250g applesuace 300g grounded hazelnuts 250g flour ½ tsp baking soda 1kg apples 4 Tbsp maple syrup 50g hazelnuts. Butter a deep, 20cm round https://www.viva.co.nz/article/food-drink/apple-hazelnut-cake-recipe For the cake, pre-heat the oven to 180C/350F/Gas 4 and grease a 23cm/9in springform tin. https://www.tasteofhome.com/article/how-to-make-german-apple-cake https://www.kerrygoldusa.com/recipes/apple-hazelnut-streusel-cake Cut apples in half, peel, remove cores and carve the curved side of the apples with the tines of a fork. https://www.servingdumplings.com/recipes/apple-hazelnut-cake-with-cinnamon Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack. Mix the sultanas and dried apples with five tablespoons of Calvados and leave to soak overnight. Line the bottom of a springform pan of 24 cm (approximately 9 1/2 inches) diameter with parchment paper. Preheat an oven to 160C. APPLE & HAZELNUT STREUSEL CAKE