Sophisticated and classy, this Hazelnut Cake recipe is sure to turn some heads at your next event!
Turn it into the Ferrero Rocher Truffle Cake and well…..you can thank me later!
This is a genoise style cake preparation which basically means we will be foaming the eggs and the sugar and folding in the rest of the ingredients.
Genoise style cakes are generally on the dry side, however the addition of hazelnut flour adds some fat and moisture as well as a nice browned butter liaison at the end.
For more information about all the different styles of cakes, please read What is Cake.
Genoise cakes are typically paired with a light soaking of Simple Syrup upon assembly of your final masterpiece to ensure your layers are not too dry.
I added some Frangelico liquor to my simple syrup for that heavenly Ferrero Rocher Truffle Cake I mentioned earlier!
Quite possibly my FAVORITE cake creation thus far!
Prepare 3- 7" OR 2 - 8" cake pans with pan grease
- Cake Flour 1½ cups (180g)
- Hazelnut Flour or Toasted Hazelnuts GROUND ¾ cup (140g)
- Ground Cinnamon 1 teaspoon (2.5g)
- Salt ½ teaspoon (3g)
- Baking Powder 2 teaspoons
- Light Brown Sugar ½ cup + 2 Tablespoons (132g)
- Large Egg Yolks 6 (108g)
- Warm Water ½ cup (120ml)
- Large Egg Whites 6 (180g)
- Granulated Sugar ½ cup (100g)
- Unsalted Butter (browned) 1 stick (½ cup) (112g)
- Vanilla Extract 2 teaspoons
- Sift the flour, baking powder, salt and cinnamon together, then add to the hazelnut flour and reserve.
- Meanwhile melt the butter in a sauce pot in the stove until it is browned and the milk solids have fallen to the bottom of the pan. Pour off the browned butter into another bowl and discard the burned milk solids, reserve browned butter until last.
- Add the vanilla extract when browned butter has cooled.
- In a the mixer bowl with the whisk attachment whip the egg yolks and brown sugar on high speed until thick, light and fluffy about 5 minutes.
- Transfer this mixture to another bowl; then clean out your mixer bowl and whisk extremely well. Be sure there are no traces of grease or yolks left on anything.
- Place the egg whites and warm water in the mixer bowl with the whip attachment and whip on high speed until frothy and gaining volume. Slowly add the granulated sugar in a slow steady stream while whipping on high until all sugar is incorporated and you have achieved a firm peaked meringue.
- Fold ½ of the meringue into the egg yolk mixture to lighten, and then gently fold the remaining meringue.
- Gently fold in the dry ingredients in several additions.
- Make a liaison with the browned butter and 1½ cups of the batter
- Next pour this liaison back into the main batter and fold together
- Pour the batter into 2- 8" prepared greased pans
- Bake in preheated 350° F oven for approximately 25-35 minutes or until the center springs back when pressed gently
- Cool cakes in the pan until you are able to touch them without burning your fingers, then turn out onto a wire rack to cool the rest of the way.