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Hazelnut cake

Hazelnut cake

Hazelnut Cake Recipe of of 29-10-2010 [Updated on 31-07-2018]

This hazelnut cake is the birthday cake I made to celebrate my grandmother's 81 years. As a base for the cake I used a sponge cake enriched with hazelnut flour (to obtain it I simply finely chopped the hazelnuts in the blender) to give it an extra touch. As I had announced, for the filling I used the Rocher cream as an alternative to the hazelnut cream that I usually prepare by mixing the whipped cream with the praline hazelnut extract.
For the hazelnut cake decorations ... no special effects, tufts of whipped cream alternating in color, and I made my grandmother happy all the same. Happy weekend to those who pass by here.


How to make Hazelnut cake

Prepare a hazelnut sponge cake
Separate the yolks from the whites. In a bowl, whip the egg whites until stiff, separately whip the yolks until fluffy.Add the sugar and then the 00 flour together with the previously sifted hazelnut flour and yeast sachet. Finally, incorporate the whipped egg whites.

Mix gently with a wooden spoon until a homogeneous mixture is obtained.

Grease and flour a 24 cm cake mold then pour the hazelnut sponge mixture into it.

Bake the sponge cake in a preheated oven at 180 ° and bake for about 30 minutes.
It will be ready when inserting a toothpick it does not come out dry.

Then remove from the oven and leave to cool on a wire rack.
In the meantime, prepare the rocher cream. Lightly whip the cream then add the Nutella and mix.

Add the crumbled wafers and chopped hazelnuts

Gently mix the cream until smooth.

Let's go now to assemble the cake

Prepare a syrup for sweets with 200 ml of water, 2 tablespoons of sugar and a tablespoon of rum
Cut the sponge cake into 3 discs

Wet the first disc of sponge cake and cover it with half of the rocher cream.

Cover with another disc, wet it and cover it with the remaining cream.

Wet the last disc and cover the cake. exert light pressure on the surface of the cake to ensure that the cream is distributed evenly.

Whip the cream, separate it into 2 bowls adding 1 tablespoon of coffee to give it the hazelnut color.
Cover the surface of the cake and the edges with the cream and stick the chopped hazelnuts on the edges.

Decorate the surface with tufts of cream alternating the 2 colors.

Let the hazelnut cake rest in the fridge for at least an hour before cutting it into slices and serving it.
And here is the photo of my grandmother blowing out the candle on her birthday cake to celebrate her 81 years :)

And this is a photo of a slice of hazelnut cake.

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