Hazelnut Cream Cake Recipes

HAZELNUT CREAM CAKE

Steps:

• Preheat oven to 170c degrees and grease the pan.
• In a mixer whip egg whites and salt until white foam begins to form. Increase the whipping speed and gradually add the sugar until stable and shiny meringue is formed.
• In a separate bowl, whisk egg yolks, vanilla and Frangelico, and add into the meringue while whipping slowly.
• Fold in the flour, ground hazelnuts and baking powder until completely blended.
• Pour the mixture into the baking pan, flatten the top and bake for 25-30 minutes, or until a skewer inserted in center of cake comes out completely dry.
• Cool the cake completely at room temperature and cut into 3 even layers.
• In a small saucepan put milk and vanilla and heat to a simmer.
• In a bowl whisk egg yolks, sugar and cornstarch until smooth.
• Pour about 1/3 of milk mixture over the yolks while whisking until smooth. Add in the remaining milk and continue to whisk until blended.
• Return the mixture into the pan and cook over medium heat, while whisking, until thick cream forms.
• Remove from heat and add the butter. Beat until incorporated and smooth.
• Transfer the cream into a flat container and cover the surface with plastic wrap (to avoid crust formation).
• Cool the cream in the refrigerator for 2-3 hours, until it is completely cold.
• Transfer the cold cream into a bowl and whisk until it returns to the original texture.
• Add in praline paste and whisk until blended.
• Whip the heavy cream to stiff peaks and gently fold into the praline cream until smooth.
• Keep the cream in the refrigerator until assembly of the cake.
• In a small pot heat water and sugar to a boil. Cook 3-4 minutes and remove from heat.
• Cool and add in the Frangelico.
• Place a layer of cake on a serving plate and gently brush with syrup.
• Spread about a 1/4 of cream and place another layer of cake over. Brush with syrup, and spread another 1/4 of cream over the second layer.
• Top with the third layer and brush with syrup.
• Cover the cake with the remaining cream using a long palate knife.
• Decorate with hazelnuts and powdered praline.

HAZELNUT CREAM FILLING

Steps:

• Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.
• Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).
• Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.
• Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the "1/3 cup heavy cream", if you cannot find hazelnut cream), salt; mix until mixture comes together.
• Fold in the whipped cream that has been put aside in the fridge.
• Fill your favourite pastry.
• This saves well, refrigerated, but will firm up. Best to let it come to room temperature when using later.
• Time includes the time it takes for whipped cream to set up in the fridge.