Here’s a delightful recipe for a Hazelnut Cream Cake that combines the rich flavors of hazelnuts with a light and creamy texture. This cake is perfect for special occasions or as a sweet treat to enjoy with coffee or tea.
Hazelnut Cream Cake Recipe
Ingredients
For the Cake:
- 1 cup (120g) hazelnuts, toasted and finely ground
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
For the Hazelnut Cream Filling:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (60g) hazelnuts, chopped (for garnish)
For the Chocolate Ganache (optional):
- 1/2 cup (120ml) heavy cream
- 1 cup (170g) semi-sweet chocolate chips
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Prepare the Cake Batter:
- In a bowl, combine the ground hazelnuts, flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
3. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Hazelnut Cream Filling:
- In a mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
5. Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of hazelnut cream filling on top.
- Place the second cake layer on top and spread more hazelnut cream on top. You can also spread some on the sides if desired.
6. Prepare the Chocolate Ganache (optional):
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let it sit for a minute, then stir until smooth.
- Allow the ganache to cool slightly before pouring it over the top of the cake.
7. Garnish:
- Sprinkle the chopped hazelnuts on top of the cake for decoration.
8. Serve:
- Slice the cake and serve it chilled or at room temperature. Enjoy your delicious Hazelnut Cream Cake!
Tips
- Toasting Hazelnuts: To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, or until golden and fragrant. Let them cool before grinding.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
- Variations: You can add a layer of chocolate ganache between the cake layers for an extra indulgent treat!
Enjoy your Hazelnut Cream Cake!