Hazelnut Cake with Aromatic Cream

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Hazelnut Cake with Aromatic Cream

Ingredients

Sugar - 6 oz
Vanilla salt - 1 teaspoon
Farm fresh eggs - 4 pieces
Wheat Flour - 3.5 oz
Baking Powder - 1 teaspoon
Hazelnut - 7.1 oz
Gelatin - 2 teaspoons
Liquid dark chocolate - 1.8 oz
Water - 4 tablespoons
Baileys Liqueur - 8 fl oz
Cream - 20 fl oz

Step by Step guide

Step 1

Preheat the oven to 356°F. In a bowl, mix 150 grams of sugar, half of the vanilla, eggs, flour, and baking powder. In a food processor, add 150 grams of hazelnuts and chop finely. Add to the batter along with the grated dark chocolate. Mix well and transfer the batter to a greased round baking pan. Bake until done for about 30 minutes.

Step 2

Remove the sponge from the pan, transfer it to a plate, and let it cool. Cut it into 3 layers lengthwise using a cake knife.

Step 3

Mix gelatin and water and heat over low heat until completely dissolved. Slightly cool and add 200 ml of liqueur.

Step 4

Whip the cream, 20 grams of sugar, and the remaining vanilla until creamy. Mix with the liqueur mixture.

Step 5

Place one layer of cake on a plate, lightly soak with liqueur, and spread one-third of the cream on top. Cover with another layer and repeat the process. Spread a smooth layer of cream on top of the cake and sprinkle with finely chopped hazelnuts.