Hazelnut cake

Name: Hazelnut cake
Prep time: 2 h
Total time: 2 h
Ingredients: 4 eggs; 80 g sugar; 1 teaspoon vanilla paste; 150 g flour; 1 teaspoon baking powder; 1 l of milk; 3 chocolate puddings; 1 vanilla pudding; 200 g sugar; 250 g ground hazelnuts; 200 g butter; 200 g dark chocolate; 1 tablespoon water or milk; 50 ml chocolate liqueur; 1 teaspoon olive oil

(1)

Preparation time: 2 h
Difficulty:
Number of ingredients: 15

The perfect chocolate recipe for the ultimate hazelnut cake. Hazelnuts add a nice flavour to cakes, cookies, tarts, ice creams and pies. The hazelnut cake recipe below can be made for 12 people.

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Ingredients:

Ingredients for the sponge cake:

4 eggs
80 g sugar
1 teaspoon vanilla paste
150 g flour
1 teaspoon baking powder

ingredients for the cream:

1 l of milk
3 chocolate puddings
1 vanilla pudding
200 g sugar
250 g ground hazelnuts
200 g butter

ingredients for the dressing:

200 g dark chocolate
1 tablespoon water or milk
50 ml chocolate liqueur
1 teaspoon olive oil

Nutrition / serving

Energy Value	2339 kJ / 559 kcal
Fats	27,1 g
of which saturated fat	14,1 g
Carbohydrates	67,7 g
of which sugars	47,5 g
Dietary Fiber	3,5 g
Proteins	10 g
Salt	0,4 g

Instructions:

preparation procedure:

Whisk the egg whites, add the sugar, vanilla sugar, egg yolks, flour and one teaspoon of baking powder. Mix all the ingredients well and pour into the baking tin. Bake for 30 minutes at 180 degrees Celsius. Cut the baked dough.

Meanwhile, prepare the cream by bringing 800 ml of milk to the boil in a saucepan. Put the puddings and 100 g of sugar into the remaining milk and whisk until smooth. When the milk comes to the boil, add the mixture and stir slowly until the pudding thickens. Set aside to cool. In another bowl, mix the butter with the remaining sugar (100 g).

Stir until the sugar dissolves and becomes foamy, then fold it into the cold pudding. Add the ground hazelnuts to the prepared custard and mix gently and evenly. Place the bottom cake base in a cake tin and moisten it with milk. Pour 2/3 of the cream over the pastry, cover with the second layer and place in the fridge to set. Once the cake has set, spread the remaining cream over the edge of the cake.

Melt the dark chocolate with a tablespoon of water or milk and olive oil. Finally, add the chocolate liqueur. Spread the icing over the top of the cake and refrigerate overnight.

Alternatively, you can decorate the cake yourself or spread the cream or fondant on it.

available at:

You can also decorate the cake yourself or just cover it with icing or spread it with fondant.

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Reading time: 9 minutes

Hazelnut cake

Preparation time: 2 h

Difficulty: 3

Number of ingredients: 15

Ingredients:

Ingredients for the sponge cake

4 eggs
80 g sugar
1 teaspoon vanilla paste
150 g flour
1 teaspoon baking powder

ingredients for the cream

1 l of milk
3 chocolate puddings
1 vanilla pudding
200 g sugar
250 g ground hazelnuts
200 g butter

ingredients for the dressing

200 g dark chocolate
1 tablespoon water or milk
50 ml chocolate liqueur
1 teaspoon olive oil

Nutrition / serving:

Energy Value	2339 kJ / 559 kcal
Fats	27,1 g
of which saturated fat	14,1 g
Carbohydrates	67,7 g
of which sugars	47,5 g
Dietary Fiber	3,5 g
Proteins	10 g
Salt	0,4 g

Estimated values calculated using artificial intelligence.

Instructions:

preparation procedure

	Whisk the egg whites, add the sugar, vanilla sugar, egg yolks, flour and one teaspoon of baking powder. Mix all the ingredients well and pour into the baking tin. Bake for 30 minutes at 180 degrees Celsius. Cut the baked dough.
	Meanwhile, prepare the cream by bringing 800 ml of milk to the boil in a saucepan. Put the puddings and 100 g of sugar into the remaining milk and whisk until smooth. When the milk comes to the boil, add the mixture and stir slowly until the pudding thickens. Set aside to cool. In another bowl, mix the butter with the remaining sugar (100 g).
	Stir until the sugar dissolves and becomes foamy, then fold it into the cold pudding. Add the ground hazelnuts to the prepared custard and mix gently and evenly. Place the bottom cake base in a cake tin and moisten it with milk. Pour 2/3 of the cream over the pastry, cover with the second layer and place in the fridge to set. Once the cake has set, spread the remaining cream over the edge of the cake.
	Melt the dark chocolate with a tablespoon of water or milk and olive oil. Finally, add the chocolate liqueur. Spread the icing over the top of the cake and refrigerate overnight.
	Alternatively, you can decorate the cake yourself or spread the cream or fondant on it.

available at

You can also decorate the cake yourself or just cover it with icing or spread it with fondant.

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Hazelnut cake