ALMOND AND HAZELNUT GATEAU
Make and share this Almond and Hazelnut Gateau recipe from Food.com.
Provided by Kitty Kat Cook
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F/190 degrees Celsius.
- Grease 2 round 7" cake pans and line the bottoms with baking parchment.
- Whisk the eggs and superfine sugar in a large mixing bowl for about 10 minutes, or until the mixture is light and foamy.
- Fold in the ground nuts, strain the flour and fold
- Pour into the pans.
- Sprinkle the flaked almonds over the top of one of the cakes.
- Bake for 15-20 minutes or until springy to the touch.
- Let the cakes cool slightly in the pans then transfer to wire rack to cool completely Melt the chocolate, remove from heat and stir in the butter and almond extract, fold in the cool whip and mix.
- Cover the bottom cake with filling and place the almond-covered cake on top.
- Chill for at least an hour and dust with confectioners' sugar.
Nutrition Facts : Calories 357.7, Fat 25.9, SaturatedFat 10.5, Cholesterol 132.4, Sodium 87.5, Carbohydrate 28.2, Fiber 4, Sugar 17, Protein 9.4
CHOCOLATE ALMOND- HAZELNUT BUTTER
Steps:
- Toast 3/4 cup blanched hazelnuts on a baking sheet at 350 degrees F until golden, 15 to 20 minutes. While the hazelnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the hazelnuts; omit the vegetable oil. Add 3 tablespoons unsweetened Dutch-process cocoa powder and 2 tablespoons superfine sugar; process. Pulse in 1 ounce melted bittersweet chocolate until combined.
STRAWBERRY HAZELNUT GATEAU
Make and share this Strawberry Hazelnut Gateau recipe from Food.com.
Provided by Doreen Randal
Categories Strawberry
Time 1h45m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Beat the egg whites with salt until soft peaks form, gradually add sugar, beat until the sugar is dissolved and mixture is of meringue consistency.
- Beat in the vinegar and vanilla.
- Line bases of two 20cm springform pans with greased greaseproof paper which has been lightly dusted with cornflour.
- Spread meringue mixture evenly into tins.
- Sprinkle ground hazelnuts evenly over meringue in both tins.
- With a knife or small spatula, swirl hazelnuts lightly through meringue. Smooth over top of meringue with the back of a spoon.
- Bake in moderate oven 35 - 40 minutes or until meringue is crisp to touch; release sides of pan, cool on the base of the pan.
- Chop chocolate. Combine with water in top of double saucepan; stir over simmering water until melted; cool.
- Remove cakes from bases.
- Place a layer of meringue on a serving plate, flat side down; spread with a thin layer of chocolate. Spread whipped cream over chocolate. Reserve 4 strawberries, wash and hull the remainder, cut in half, arrange over cream.
- Spread the underside of second meringue with remaining chocolate mixture, place on top of strawberry layer, chocolate side down.
- Whip extra cream, cover sides and top of cake and if desired, pipe cream decoratively on top.
- Arrange reserved halved strawberries on top of cake. Refrigerate until ready to serve. If desired, brush strawberries used for decoration with warmed, sieved strawberry jam to give them a pretty glaze before arranging on cake. Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
ALMOND AND HAZELNUT PRALINE
Praline is a French brittle that can be eaten as a sweet, or crumbled or ground and used in many types of desserts, such as topping for ice cream. It is easy to make but be careful not to cook the caramel for too long, or else it becomes bitter. Praline keeps in an airtight container for several weeks.
Provided by madeincooking
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Line a plate with wax paper.
- Heat a skillet over medium-low heat. Add sugar, almonds, and hazelnuts, stirring continuously until almonds and nuts are evenly coated with caramel, about 10 minutes.
- Carefully tip nut-sugar mixture onto the wax paper--mixture will be very hot. Let cool for 5 to 7 minutes.
- Break praline in large pieces and serve as-is or place in a food processor with a blade and chop to desired consistency.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 29.2 g, Fat 12.8 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 0.1 mg, Sugar 26 g
ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD
Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.
Provided by Nutella® hazelnut spread
Categories Trusted Brands: Recipes and Tips
Time 1h35m
Yield 24
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
- Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
- Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
- Use a toothpick to create a small hole in each cake.
- Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
- Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 11.6 g, Cholesterol 6.8 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 30 mg, Sugar 9.8 g
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