Frozen Hazelnut Cream Cake Recipe
Is it you or the aroma of Frozen Hazelnut Cream Cake that you are making that has dragged me to the kitchen?, were my partner's words. The flavor of Nuts makes this dish all the more appetizing. A yummy Dessert dish that I recommend to my friends is this recipe of Frozen Hazelnut Cream Cake. How long will you deprive yourself of Frozen Hazelnut Cream Cake? Go ahead and try it now.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Cake:
3 eggs
1/4 cup plus 1 tablespoon (65 g) sugar
1/4 cup (25 g) all-purpose flour
1/2 teaspoon baking powder
1 tablespoon unsweetened cocoa powder
2/3 cup (75 g) finely ground toasted hazelnuts
Filling & Topping:
2-1/2 cups (600 ml) whipping cream
1 cup (225 g) sugar
3/4 cup (75 g) ground toasted hazelnuts
Whole hazelnuts
Directions
Grease and flour an 8-inch (20-cm) cake pan.
Preheat oven to 375°F (190°C).
To make cake, put eggs and sugar into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Sift flour with baking powder and cocoa powder; fold into egg mixture with hazelnuts.
Pour batter into prepared cake pan.
Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Turn out onto a rack; cool 24 hours.
Cut cooled cake into 2 layers.
Line sides of an 8-inch (20-cm) cake pan with foil.
Place 1 cake layer in pan.
To make filling and topping, whip cream with sugar until stiff.
Refrigerate a third of the whipped cream mixture; stir a third of the ground hazelnuts into the remainder.
Pour over cake; place second cake layer on top.
Place cake in freezer 5 to 10 hours.
Remove frozen cake from freezer; let stand 15 minutes then turn out of pan.
Spread a little of the reserved whipped cream mixture thinly over top and sides of cake.
Sprinkle with remaining ground hazelnuts.
Decorate with rosettes of remaining cream and whole hazelnuts.
Preheat oven to 375°F (190°C).
To make cake, put eggs and sugar into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Sift flour with baking powder and cocoa powder; fold into egg mixture with hazelnuts.
Pour batter into prepared cake pan.
Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Turn out onto a rack; cool 24 hours.
Cut cooled cake into 2 layers.
Line sides of an 8-inch (20-cm) cake pan with foil.
Place 1 cake layer in pan.
To make filling and topping, whip cream with sugar until stiff.
Refrigerate a third of the whipped cream mixture; stir a third of the ground hazelnuts into the remainder.
Pour over cake; place second cake layer on top.
Place cake in freezer 5 to 10 hours.
Remove frozen cake from freezer; let stand 15 minutes then turn out of pan.
Spread a little of the reserved whipped cream mixture thinly over top and sides of cake.
Sprinkle with remaining ground hazelnuts.
Decorate with rosettes of remaining cream and whole hazelnuts.
