Hazelnut cream cake

Name: Hazelnut cream cake - Evelina M.
Ingredients: For the base: 6 eggs; 240 g flour; 30 g cocoa; 250 g sugar; 60 ml oil; 90 ml water; 1 teaspoon baking powder; 1 tablespoon rum essence; 1 pinch of salt. For the peanut cream: 250 g butter or margarine; 255 g peanut butter; 350 g powdered sugar; 125 g thick sour cream. For the chocolate cream: 200 g chocolate; 200 ml liquid cream; 1 tablespoon sugar; 1 tablespoon vanilla essence.

Dessert - Hazelnut cream cake by Evelina M. - Recipia

The chocolate and peanut butter cake was prepared for a 30th anniversary, when a substantial dessert with cocoa sponge and two creams was fitting. The combination is quite rich, but the chocolate flavor is balanced by the peanut cream. The sponge is cut into three layers and assembled with alternating layers of chocolate cream and peanut cream, then covered with a thin layer of cream and simply decorated. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Baking Time: until the sponge passes the toothpick test Servings: not specified; the cake can be portioned according to the size of the slices Difficulty: medium Recipe Type: anniversary cake with chocolate and peanut cream Ingredients For the cocoa sponge 6 eggs 240 g flour 30 g cocoa 250 g sugar 60 ml oil 90 ml water 1 teaspoon baking powder 1 tablespoon rum essence 1 pinch of salt For the peanut cream 250 g butter or margarine, softened 255 g peanut butter 350 g powdered sugar, sifted 125 g thick sour cream For the chocolate cream 200 g chocolate 200 ml liquid cream 1 tablespoon sugar 1 tablespoon vanilla essence For decoration, keep a few tablespoons of chocolate cream and about half of the peanut cream. Chocolate chips can also be used for the edge of the cake, as mentioned in the original recipe. Preparation Method 1. Preparing the sponge Before starting, preheat the oven to 180 degrees. Separate the eggs. Beat the egg whites until stiff with a pinch of salt. Separately, mix the egg yolks with the sugar until the mixture becomes light in color and fluffy. Gradually add the oil in a thin stream without stopping mixing. This process is similar to making mayonnaise and helps to evenly incorporate the oil. Then gradually pour in the water while continuing to mix. Flour is pre-mixed with cocoa powder and baking powder, then added to the yolk mixture. Add the rum essence and mix. Finally, incorporate the beaten egg whites in two stages, with gentle movements from bottom to top. It is important that the batter is mixed enough to become uniform but not aggressively after adding the egg whites. The mixture is poured into the baking pan and placed in the preheated oven at 180 degrees. The sponge is baked until it passes the toothpick test. Since the original recipe does not specify an exact time, check towards the end of baking. After baking, let the sponge cool completely. Only after it has cooled, cut it into three layers. 2. Chocolate cream The liquid cream and sugar are placed in a small pot and heated until the mixture reaches boiling point. Remove the pot from the heat, then add the vanilla essence and chocolate. Stir until the chocolate is completely melted and the cream becomes smooth and shiny. Reserve 2-3 tablespoons of this cream for the final decoration. 3. Peanut cream The softened butter and peanut butter are placed in a bowl and mixed for 2-3 minutes until homogenized. Sift the powdered sugar and add it gradually, with the mixer set to low speed. Gradual addition helps to incorporate the sugar without forming lumps and without splattering. When the mixture becomes fluffy, add the thick sour cream. Increase the mixer speed and mix for another 4-5 minutes until the cream is well combined and airy. 4. Assembling the cake Place the first sponge layer on a platter. Spread a layer of chocolate cream, reserving the already mentioned 2-3 tablespoons for decoration. Over the chocolate cream, place a layer of peanut cream. Place the second layer and repeat the layers: chocolate cream, then peanut cream. Place the last sponge layer on top. Reserve about half of the peanut cream for decoration. Use the remaining cream to cover the cake in a thin layer, both on the surface and on the edges as needed. The reserved peanut cream for decoration is placed in a piping bag and used to decorate the cake. Finally, drizzle with the remaining chocolate cream and chocolate chips can be added to the edges. Let the cake sit before serving so that the cream layers remain stable when cut. Why I make the recipe often It is a cake suitable for an anniversary when an intense chocolate dessert and a rich peanut cream are desired. The cocoa sponge is firm enough to be cut into three layers, and the creams can be prepared separately and used for both filling and decoration. It does not need many additional elements to look good, especially if a little cream is kept for decoration and chocolate chips are added to the edge. Tips and Variations Tips The sponge must be allowed to cool completely before cutting. If it is still warm, the layers can break more easily, and the creams can lose their shape when spread. The egg whites are incorporated at the end, in two stages, with bottom-to-top movements. This helps to maintain the volume obtained during mixing. The butter used in the peanut cream must be soft to combine evenly with the peanut butter. Cold butter can leave the cream uneven, and melted butter does not provide the same consistency. Powdered sugar is added sifted and gradually. Starting mixing at low speed is especially useful for the first additions. The chocolate cream must be mixed until it becomes shiny and smooth. Reserve a few tablespoons separately before assembly, as it is easier to use for decoration if not mixed with other creams. Substitutions Butter in the peanut cream can be replaced with margarine, as provided in the original recipe. This substitution slightly changes the taste and consistency of the cream, depending on the product used. For the chocolate cream, any available chocolate can be used, but its type will influence the final taste. The recipe does not specify a cocoa percentage, so the choice remains a matter of preference. Variations For a cake with a more pronounced peanut flavor, the cream can be spread in a slightly thicker layer, while still keeping enough for covering the cake and decoration. The appearance can remain simple, with rosettes of peanut cream and chocolate drizzled or poured on top. Another option is to use chocolate chips on the edges, as appears in the basic recipe. Serving Ideas The cake is cut into slices after it has settled, using a clean knife to achieve the most visible layers. Due to the combination of butter, peanut butter, sugar, and chocolate, it is a substantial dessert, so the slices can be portioned smaller. Frequently Asked Questions Can I use margarine instead of butter? Yes. The recipe allows for either butter or margarine to be used in the peanut cream. It is important that the ingredient used is soft before mixing. How long does the sponge bake? The original recipe does not mention an exact time. The sponge is baked at 180 degrees and checked using a toothpick. When it comes out clean, the sponge is done. Why is the oil added in a thin stream? The oil is added gradually while the yolks with sugar are being mixed, to incorporate it evenly into the mixture. This process is similar to that used in mayonnaise. Can I cut the sponge immediately after taking it out of the oven? It is not recommended. The sponge must be allowed to cool completely before being cut into three layers, otherwise, it may break more easily. How much cream is reserved for decoration? From the chocolate cream, 2-3 tablespoons are reserved. From the peanut cream, about half is reserved, as it is used both for the thin covering layer and for decorating the cake. Nutritional Values The values are estimates and depend on the type of chocolate, the choice between butter and margarine, the fat content of the sour cream, and the number of slices. For a cake divided into approximately 12 servings, one slice may have around: 780-820 kcal 80-90 g carbohydrates 40-45 g fats 12-15 g proteins These values are indicative and include the sponge, chocolate cream, and peanut cream. The cake contains significant amounts of sugar, flour, butter or margarine, peanut butter, and chocolate, therefore a difference of a few dozen calories between slices is normal, depending on their size. Storage and Reheating The cake should be stored in the refrigerator, as it contains liquid cream and sour cream. It is best to cover it to avoid absorbing odors from the fridge and to prevent the edges from drying out. It should not be reheated. It can be left out for a little while at room temperature before serving to soften the creams slightly and make it easier to cut, without actually warming it up. The original recipe does not specify an exact storage term, so it is advisable to consume it while fresh and keep it refrigerated at all times.

Hazelnut cream cake

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