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 lately have a little time, I was browsing on the web yesterday. Looking for new, interesting thoughts, inspiring meals that I have never used before, to impress my family with. Looking for a while yet could not come across too many interesting stuff. Right before I wanted to give up on it, I came across this fabulous and easy treat simply by chance. The dessert seemed so scrumptious on its snapshot, that called for rapid actions.
It was easy to imagine how it’s made, its taste and how much my hubby might want it. Mind you, it is rather easy to delight the guy in terms of puddings. Anyhow, I visited the blog: Suncakemom and used the precise instuctions that were combined with nice images of the task. It really makes life much easier. I can imagine that it’s a bit of a effort to take photos down the middle of cooking in the kitchen as you may usually have gross hands so that i genuinely appreciate the hard work she placed in for making this blogpost and recipe easily implemented.
Having said that I am inspired presenting my own, personal recipe in a similar fashion. Appreciate your the concept.
I had been fine tuning the initial recipe to make it for the taste of my loved ones. I have to say it had been an awesome success. They prized the taste, the consistency and loved getting a sweet such as this in the middle of a busy workweek. They quite simply asked for more, a lot more. Thus the next occasion I am not going to make the same miscalculation. I am going to multiply the volume to keep them pleased.
This hazelnut cake recipe is from 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.