Jos Hazelnut Cakes Recipes

HAZELNUT CAKE

Hazelnut Cake image

A VERY LIGHT but delicious hazelnut cake, and very easy to make! No butter, only 1tsp of flour and made with breadcrumbs, a nice touch. It is my husband's favorite cake and we rediscovered the recipe in his mom's old cookbook. A hit at home and at parties - I've passed on the recipe to many! A variation - fill with chocolate ganache or, for a really quick trick, Nutella, as a VERY THIN LAYER (as the cake is so light) before adding the whipped cream. Sprinkle with cocoa and hazelnuts once done.

Provided by Daisy Hartmann

Categories Dessert

Time 50m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

6 eggs, separated
1 whole egg
1 cup ground hazelnuts
3/4 cup sugar
1/3 cup breadcrumbs
1 teaspoon flour
1 1/2 cups heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 275°F.
In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.

JO'S HAZELNUT CAKES

Jo's Hazelnut Cakes image

Provided by Bryan Miller

Categories dinner, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 7/8 cups all-purpose flour plus 1 tablespoon flour for dusting baking pans
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons soft unsalted butter
1 cup granulated sugar
2 eggs
1 cup heavy cream or creme fraiche
1/2 teaspoon almond extract
1/3 cup hazelnuts, finely ground
8 individual small loaf cake pans, 4 1/4 by 2 1/2 by 2 inches
2 tablespoons melted butter for greasing pan

Steps:

Preheat oven to 350 degrees.
In a mixing bowl, sift together the flour, baking powder and salt.
In a separate bowl, cream the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
Add flour mixture while beating. Add the heavy cream 1/2 cup at a time. Add the almond extract. Remove batter from the machine and fold in the ground hazelnuts with a spatula.
Brush the cake pans with the melted butter and dust with flour, shaking off the excess. The batter should be thick. Divide the batter evenly among the cake pans.
Bake for 30 minutes or until done. Remove cakes from pans and cool on a wire rack. Serve with grappa mascarpone cream (recipe below).

Nutrition Facts : @context http, Calories 1068, UnsaturatedFat 15 grams, Carbohydrate 158 grams, Fat 36 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 18 grams, Sodium 1258 milligrams, Sugar 39 grams, TransFat 1 gram

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