Cake with hazelnuts and aromatic cream
10 servings
30 minutes
This hazelnut cake with aromatic cream is an exquisite dessert of European cuisine, combining the tenderness of airy sponge cake, the rich taste of chocolate and nuts, and a refined creamy texture with hints of vanilla and Baileys liqueur. Hazelnuts add a rich, slightly crunchy accent to the pastry, while the creamy frosting with a subtle hint of alcohol makes it incredibly soft and melt-in-the-mouth. This dessert is perfect for festive tea parties or cozy evenings with loved ones, creating an atmosphere of comfort and warmth. Its elegant flavor and sophisticated combination of ingredients make the cake a true centerpiece for any table, especially when topped with crushed nuts for a luxurious finishing touch.
1
Preheat the oven to 180 degrees. In a bowl, mix 150 grams of sugar, half a vanilla pod, eggs, flour, and baking powder. In a food processor, add 150 grams of nuts and chop well. Add to the batter along with grated dark chocolate. Mix well and transfer the batter to a greased round pan. Bake for about 30 minutes until done.
- Sugar: 170 g
- Vanilla: 1 teaspoon
- Chicken egg: 4 pieces
- Wheat flour: 100 g
- Baking powder: 1 teaspoon
- Hazelnut: 200 g
- Dark chocolate: 50 g
2
Remove the sponge from the mold, place it on a plate, and cool it. Cut it lengthwise into 3 pieces to make 3 layers.
3
Mix gelatin and water and heat on low until fully dissolved. Slightly cool and add 200 ml of liqueur.
- Gelatin: 2 teaspoons
- Water: 4 tablespoons
- Baileys liqueur: 250 ml
4
Whip the cream, 20 grams of sugar, and the remaining vanilla until creamy. Mix with the mass with the liqueur.
- Sugar: 170 g
- Vanilla: 1 teaspoon
- Cream: 600 ml
- Baileys liqueur: 250 ml
5
Place the cake layer on a plate, lightly soak it with liqueur, and spread a third of the cream, cover with another layer, and repeat the layers. Spread a smooth layer of cream on top of the cake and sprinkle with finely chopped nuts.
- Baileys liqueur: 250 ml
- Hazelnut: 200 g