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 most recently have a little time, I was searching on the internet the other day. In search of fresh, stirring tips, inspiring dishes that I have never used before, to impress my loved ones with. Hunting for quite some time but could not find any interesting things. Right before I thought to give up on it, I came across this fabulous and easy treat by chance. The dessert looked so delicious on its photos, that required prompt actions.
It was not difficult to imagine just how it’s made, its taste and how much my hubby will probably love it. Mind you, it is rather simple to keep happy him in terms of desserts. Yes, I’m a lucky one. Or possibly he is.Anyway, I went to the blog: Suncakemom and then followed the step by step instuctions that had been coupled with wonderful photos of the process. It really makes life quite easy. I can imagine that it’s a slight inconvenience to shoot pics down the middle of cooking in the kitchen as you most often have gross hands thus i sincerely appreciate the time and effort she devote to make this blogpost and recipe easily implemented.
With that in mind I am encouraged to present my personal dishes similarly. Thanks for the concept.
I was tweaking the initial mixture create it for the taste of my family. I’ve got to mention it was a great success. They enjoyed the flavour, the consistency and enjoyed getting a sweet like this during a lively workweek. They basically demanded lots more, many more. Thus the next time I’m not going to make the same mistake. I’m going to double the amount to get them delighted.
The hazelnut cake recipe recipe is provided by 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.