Hazelnut Cake
8 servings
75 minutes
Hazelnut cake is a true delight from refined French cuisine. Its airy layers filled with the aroma of freshly ground hazelnuts create a perfect blend of softness and light crunchiness. The cream made from sour cream and butter offers tenderness and richness of flavor, while vanilla sugar adds a delicate sweet note. This dessert pairs wonderfully with a cup of strong coffee or a glass of fragrant liqueur. Its uniqueness lies in the balanced combination of nutty texture and creamy tenderness, making it a favorite treat at family celebrations and festive dinners. Before serving, the cake is chilled to fully reveal its flavor nuances, transforming it into a true work of art.
1
For the test, grind hazelnuts (100 g) in a blender into coarse crumbs. It is preferable to have both large and small pieces. Beat the eggs with sugar (1 cup) and 1 teaspoon of vanillin into a fluffy white foam. While continuing to beat, add room temperature butter (100 g). Then sift flour with baking powder into the dough, mix, and add the nuts.
- Hazelnut: 200 g
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
- Vanilla sugar: 2 teaspoons
- Butter: 150 g
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 0.5 teaspoon
2
Place half of the batter in a greased pan, bake in the oven for 25 minutes at 190 degrees. Bake the second layer in the same way.
- Butter: 150 g
3
To prepare the cream, whip the chilled sour cream, gradually adding the remaining sugar and vanilla sugar. Add the butter, whip again, and mix in the chopped nuts.
- Sour cream 25% fat: 250 g
- Sugar: 1.5 glass
- Vanilla sugar: 2 teaspoons
- Butter: 150 g
- Hazelnut: 200 g
4
Spread 2/3 of the cream on the bottom layer, smooth it out, cover with the second layer, and coat with the remaining cream. You can decorate the top with cocoa or grated chocolate.
- Sugar: 1.5 glass
- Vanilla sugar: 2 teaspoons
5
We send the cake to the fridge to soak for at least 8 hours.
