Hazelnut Cake with Aromatic Cream
Baking and Desserts • European
Description
Hazelnut Cake with Aromatic Cream
Ingredients
- Sugar 5 oz
- Vanilla salt 1 teaspoon
- Farm fresh eggs 4 pieces
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Hazelnut 5 oz
- Gelatin 2 teaspoons
- Liquid dark chocolate 0 oz
- Water 4 tablespoons
- Baileys Liqueur 10 fl oz
- Cream 20 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°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.
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