Hazelnut Cake Recipe

Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!

As I currently have some time, I was surfing on the web yesterday. Attempting to find new, stirring tips, inspiring meals that I have never used before, to impress my family with. Searching for a while yet couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I ran across this scrumptious and simple dessert simply by luck at Suncakemom. It looked so delicious on its pic, that called for immediate actions.

It had been not so difficult to imagine how it is created, its taste and how much my husband will probably like it. Mind you, it is extremely easy to delight him when it comes to puddings. Anyways, I got into the website and then followed the step by step instuctions that have been coupled with nice pictures of the procedure. It just makes life faster and easier. I can imagine that it is a bit of a hassle to shoot photographs in the midst of baking in the kitchen as you may normally have gross hands therefore i really appreciate the time and effort she put in for making this blogpost .

With that said I’m encouraged presenting my personal recipes similarly. Many thanks for the idea.

I was fine tuning the main recipe to make it for the taste of my loved ones. I have to tell you it had been a great success. They enjoyed the taste, the consistency and loved getting a sweet such as this during a stressful week. They basically asked for lots more, more and more. Hence the next occasion I’m not going to commit the same miscalculation. I am going to twin the quantity .

If you liked this hazelnut cake recipe recipe you may find more like this at SunCakeMom

Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.

Pour the milk into it as well and knead until even.

Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.

After half an hour, take the dough out of the bowl onto a floured surface.

Divide it into 4 equal pieces and make balls out of them.

Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.

Set the 3 pieces of balls aside and work with the first one.

Put it on the floured surface roll it out to a circle shape, size of the baking tin.

Lay the flattened dough into the tin, adjust it if necessary.

Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.

Spread third of the jam on the first layer of the the dough evenly.

Sprinkle third of hazelnuts on top.

Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.

Finish this process with rolling out the last ball and place it on top.

Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.

Place it into the preheated oven for about 40 minutes or until the top is golden brown.

For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.

Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.

Decorate top with whole hazelnuts.

Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.

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