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 browsing on the web last week. Trying to get new, intriguing tips, inspiring recipes that I have never tasted before, to delight my loved ones with. Looking for quite some time but could not discover any interesting things. Just before I wanted to give up on it, I stumbled on this delicious and simple treat by chance. The dessert looked so delicious on its pic, that required urgent actions.

It was simple enough to imagine the way it’s made, how it tastes and just how much boyfriend will love it. Mind you, it is extremely easy to keep happy the man when it comes to cakes. Yes, I am a lucky one. Or possibly he is.Anyway, I visited the website: Suncakemom and then used the comprehensive instuctions which were accompanied by impressive pics of the operation. It really makes life much easier. I could suppose it is a slight inconvenience to take photos in the midst of baking in the kitchen because you most often have gross hands so that i genuinely appreciate the time and energy she placed in for making this blogpost and recipe conveniently implemented.

With that said I’m encouraged presenting my very own formulas similarly. Thanks for the thought.

I had been tweaking the main mixture create it for the taste of my family. I’ve got to tell you it absolutely was a terrific outcome. They loved the flavour, the consistency and enjoyed getting a delicacy like this during a hectic week. They ultimately demanded even more, a lot more. So next time I am not going to make the same miscalculation. I am going to double the volume to get them delighted.

For more hazelnut cake recipe recipes check out 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.