HAZELNUT CREAM CAKE #desserts #partyrecipe

HAZELNUT CREAM CAKE #desserts #partyrecipe

Four meager, breezy layers of hazelnut torte are sandwiched between swelling, delicately improved whipped cream. This hazelnut cream cake is perhaps the simplest cake you can make, and it will have everybody thinking you got it at a pastry kitchen.

This hazelnut cream cake is something extraordinary. Furthermore, you're going to believe it's strange as well, when you see the fixings. You are simply must confide in me, make it, and afterward you'll comprehend. The cake layers are elastic and breezy, however not under any condition dry, holding up unfathomably well against the icing, without retaining any of it.

The icing is simply just delicately improved whipped cream. This isn't the sort of cake that makes your teeth hurt, it's the caring you can't resist returning to for quite a long time. Only a couple of bunches of ground hazelnuts sprinkled onto the side of the cake, and it watches straight out of a bread kitchen window, with barely any exertion.


HAZELNUT CREAM CAKE #desserts #partyrecipe


  • 6 eggs, separated
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 1/3 cup dried bread crumbs (plain)
  • 1 cup ground hazelnuts, divided
  • 3 cups whipping cream
  • 1 1/2 tsp vanilla
  • 2 tbsp icing sugar


  1. Preheat your oven to 325ºF with a rack in the middle position. Grease two 8" round pans and set aside.
  2. In a large bowl, beat the egg whites until soft peaks form. Sprinkle on 1/4 cup of sugar, then continue beating to stiff peaks. Set aside.
  3. In a second large bowl (use a stand mixer if you have one), beat the egg yolks until very thick and lemon coloured. Add the remaining 1/2 cup sugar and beat until blended (it will be thick, and light yellow in colour). Add the flour, breadcrumbs, and 2/3 cup of ground hazelnuts. Mix to combine, so there are no streaks of flour left.
  4. Pour the flour mixture into the bowl with the egg whites. Use a large rubber spatula to fold the mixture together. Be careful not to just stir it, as you want the mixture to be light and airy. It's finished once there are no streaks of white remaining, but take your time!
  5. Pour the batter equally among the two pans, and bake for 40 minutes. When done, a toothpick will come out from the center clean, and the tops will be a golden brown and spring back when you touch them.
  6. Invert the cakes out of the pans and let cool completely on a wire rack.
  7. When the cakes are completely cooled, use a bread knife to cut each one in half, creating your four layers.
  8. Place the whipping cream in a large bowl, and whip on high speed until almost thickened enough to spread. Add the vanilla and icing sugar. Continue to whip until light fluffy, and it holds a peak when you pull out the beater. Be careful not to over beat it.
  9. Frost as you would any cake. Use the remaining 1/3 cup of ground hazelnuts to decorate the sides of the cake. See notes for an easy way to do this.
  10. Serve the same day that you frost the cake, and keep it refrigerated once frosted! You can bake the cake a day ahead - just let it cool completely, then wrap with two layers of plastic wrap.

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