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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 a little time, I was surfing on the web a few days ago. Attempting to find fresh, challenging thoughts, inspirational dishes that We have never tested before, to treat my family with. Looking for quite some time unfortunately could not discover lots of interesting things. Right before I wanted to give up on it, I found this delightful and simple dessert by chance. The dessert seemed so tempting

on its image, that required rapid action.

It was simple enough to imagine just how it’s made, how it tastes and how much my hubby will enjoy it. Mind you, it is very easy to keep happy him in terms of desserts. Yes, I’m a blessed one. Or perhaps he is.Anyways, I went to the site: Suncakemom and simply used the detailed instuctions that have been coupled with impressive pics of the process. It just makes life less difficult. I could suppose it is a bit of a hassle to shoot photographs down the middle of baking in the kitchen as you may most often have gross hands therefore i sincerely appreciate the hard work she devote to build this post and recipe conveniently followed.

That being said I am empowered presenting my own, personal recipe in a similar fashion. Many thanks the idea.

I had been fine tuning the original formula create it for the taste of my loved ones. I’ve got to tell you that it was an awesome outcome. They prized the flavour, the thickness and enjoyed getting a delicacy like this in the midst of a hectic week. They ultimately requested more, many more. Hence next time I’m not going to make the same mistake. I am going to twin the volume .

You can find the original Nut Cake recipe recipe 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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