Recipe: 4-Layer Hazelnut Cake

4 faves
This cake is a crowd pleaser - not only because of the visual impact but also because of the fantastic taste. The cake is moist and fairly dense and the coffee icing gives the necessary hit of sweetness. I have made this at least 30 times and find the recipe pretty fool-proof. My first attempt definitely didn't look like these pictures—I have perfected the process over time! - Lesley, Diggit Director of Sales

Cake

12 eggs
2 1/4 cups of sugar
2 tbsp + 1 1/2 tsp of baking powder
3 cups ground hazelnuts (I buy whole and grind)
6 tbsp flour

4 8" round pans sprayed with cooking oil and parchment paper cut to fit bottom. Combine above ingredients, spray pans, cut parchment paper to fit inside pan and pour mixture evenly between pans. Bake at 350 for 20 minutes.

(I have tried to use only 3 pans but the cake becomes too thick and dense so for best results, stick to 4 pans).

Filling

4 1/2 tbsp soft butter
2 1/2 cups icing sugar (I always find you need more once all the liquid is added)
4 1/2 hot strong coffee (I use less as I am not a coffee drinker)
2 1/4 tsp cocoa
1 1/4 tsp vanilla

Combine all above ingredients until icing is thick enough not to slide off the cake but soft enough to 'drip' over the sides.

Divide the icing into 3 and spread between the first 3 layers. Beat whipping cream (I find you need about 350 mls) and ice top of cake. Decorate with chocolate shavings and whole hazelnuts if desired.


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