Why You’ll Love This Hazelnut Cake Recipe
You’re going to love this Hazelnut Cake recipe for so many reasons.
First off, the rich, nutty flavor of hazelnuts brings a unique twist to traditional cake. It’s light yet satisfying, making it perfect for any occasion.
The combination of fluffy whipped cream and moist cake layers creates a delightful texture that melts in your mouth. Plus, it’s surprisingly easy to make, so you won’t spend all day in the kitchen.
Whether it’s a celebration or just a treat for yourself, this cake never disappoints. Trust me, once you try it, you’ll be hooked!
Ingredients of Hazelnut Cake
When it comes to whipping up a delightful dessert, this Hazelnut Cake is a showstopper. It’s not just a cake; it’s a creamy, nutty, luscious experience that will have you and your guests coming back for seconds (and maybe thirds).
The ingredients are pretty straightforward, so don’t let the fancy name scare you off. You’ll find that most of what you need is likely sitting in your pantry, waiting for their moment to shine. So, let’s take a closer look at what you need to make this tasty delight.
Ingredients for Hazelnut Cake:
- 6 eggs, separated (plus 1 whole egg)
- 1 cup ground hazelnuts
- 3/4 cup sugar (divided into two parts)
- 1/3 cup breadcrumbs
- 1 teaspoon flour
- 1 1/2 cups heavy cream
- 1 tablespoon sugar (for whipping cream)
- 1 teaspoon vanilla extract
Now, before you rush off to the grocery store, let’s chat about a few things regarding these ingredients. First off, if you can, try to use fresh, high-quality hazelnuts. They make a world of difference in flavor.
Grinding them yourself can also enhance the taste, but store-bought ground hazelnuts work just fine if you’re short on time or patience. And don’t skimp on the heavy cream; it’s what makes the cake so rich and creamy.
You can swap out the sugar for a sugar substitute if you’re watching your intake, but the texture might change a bit. So, are you ready to bake? It’ll be worth it when you see that gorgeous cake come out of the oven!
How to Make Hazelnut Cake
Now, let’s explore the delightful process of making this Hazelnut Cake, shall we? First things first, preheat your oven to a cozy 275°F. This low and slow bake is essential to getting that perfect texture.
While the oven warms up, grab a large mixing bowl and beat together the 6 egg yolks and 1 whole egg. Whether you’re channeling your inner pastry chef with a whisk or using an electric beater—just make sure it gets thick and light yellow. It’s almost like magic watching that transformation happen.
Once you’ve reached this golden state, gradually mix in ½ cup of sugar, then toss in 1 cup of ground hazelnuts and ⅓ cup of breadcrumbs. The mixture should feel dense and moist, like a cozy hug in a bowl.
Now, here comes the fun part—whipping those egg whites! In another bowl, beat the 6 egg whites until they’re all foamy and frothy. Then, slowly add in the remaining ¼ cup of sugar, one tablespoon at a time. Keep beating until you achieve stiff, unwavering peaks. You want those egg whites to stand tall, just like your hopes for this cake.
Gently fold about ¼ of the egg whites into the hazelnut mixture, sprinkling in 1 teaspoon of flour as you go. Continue folding until there are no visible traces of the egg whites. But remember, folding is a gentle process—no need to be rough or overdo it here.
Next, you’ll want to butter and flour a 10-inch springform pan. This is vital if you want your cake to come out looking as beautiful as it tastes. Once the batter is in the pan, smooth the top and slide it into the oven.
Bake for 35-40 minutes, or until the cake starts to pull away from the sides of the pan—this is your cue that it’s done. As soon as you take it out, remove the top of the springform pan and let that beauty cool.
Once it’s cooled, slice the cake into two equal layers. Now, take 1 ½ cups of heavy cream, whip it up with 1 tablespoon of sugar and 1 teaspoon of vanilla extract until it holds its shape. Layer that whipped cream between the cake layers, and then cover the top too.
Sprinkle some leftover chopped nuts for that extra crunch, and voilà—you have yourself a Hazelnut Cake that’s ready to impress.
Hazelnut Cake Substitutions & Variations
Although the classic Hazelnut Cake is a delightful treat on its own, there are plenty of substitutions and variations to tailor it to your taste or dietary needs.
You can swap ground hazelnuts for almonds or walnuts for a different flavor. If you’re gluten-free, use almond flour instead of breadcrumbs. For a dairy-free version, replace heavy cream with coconut cream.
You might also add a splash of espresso for a mocha twist or incorporate orange zest for a citrusy flair.
Don’t hesitate to experiment with flavors and ingredients; that’s part of the fun of baking! Enjoy creating your unique hazelnut masterpiece!
What to Serve with Hazelnut Cake
What can elevate your Hazelnut Cake experience? Pairing it with a rich espresso or a velvety cappuccino creates a delightful contrast.
I also enjoy serving it alongside fresh berries, like raspberries or strawberries, which add a burst of tartness. If you’re feeling indulgent, a scoop of vanilla ice cream complements the cake’s flavors perfectly.
For a touch of elegance, drizzle some chocolate sauce or a caramel glaze over the top. A dollop of freshly whipped cream enhances the cake’s richness, and don’t forget to sprinkle some chopped hazelnuts for that extra crunch.
Enjoy the delightful harmony of flavors!
Additional Tips & Notes
To guarantee your Hazelnut Cake turns out perfectly, I recommend using room temperature eggs, as they incorporate better into the batter.
Also, make sure to sift the flour before adding it; this helps avoid lumps.
When folding in the egg whites, be gentle to maintain that airy texture.
If you want to elevate the flavor, try adding a splash of hazelnut liqueur to the cream filling.
And remember, this cake is best enjoyed fresh, but it can be stored in the fridge for a day or two. Just be sure to cover it to keep it moist.
Happy baking!