Hazelnut cream cake with whipped cream and fruits

Name: Hazelnut cream cake with whipped cream and fruits - Leontina F.
Ingredients: for the dough we need: 6 eggs; a pinch of salt; 4 tablespoons of sugar; a packet of baking powder; 7 tablespoons of ground walnuts; 3 tablespoons of flour. for the hazelnut cream: 200 g butter; 4 tablespoons of sugar; 1 teaspoon of Bourbon vanilla sugar; a pinch of salt; 2 tablespoons of cocoa; 2 tablespoons of roasted and ground hazelnuts. for the syrup we need: 400 ml of water; 2 tablespoons of sugar; 1 teaspoon of rum essence. for decoration we need: 200 ml of liquid cream; a few cherries and strawberries; a little white chocolate; wafer flowers.

Dessert - Hazelnut cream cake with whipped cream and fruits by Leontina F. - Recipia

Hazelnut Cream Cake with Whipped Cream and Fruits: An Unforgettable Delight Looking for a dessert that combines the rich flavor of hazelnuts, the sweetness of fresh fruits, and the airy texture of whipped cream? Then this hazelnut cream cake with whipped cream and fruits will quickly become your favorite! Perfect for special occasions or simply to indulge your taste buds, this cake is both delicious and elegant. Preparation time: 20 minutes Baking time: 35 minutes Total time: 1 hour 15 minutes Number of servings: 10 The Story of the Cake The origins of the hazelnut cake are lost in the mists of time, but it has always been a favorite among dessert lovers. Hazelnuts have been used for centuries in gastronomy, providing a rich flavor and a crunchy texture. This simple yet sophisticated cake has evolved into various forms over the years, and our recipe pays homage with a modern twist. Ingredients For the base: - 6 eggs - 4 tablespoons sugar - A pinch of salt - 1 packet baking powder - 7 tablespoons ground hazelnuts - 3 tablespoons flour For the hazelnut cream: - 200 g butter (at room temperature) - 4 tablespoons sugar - 1 teaspoon Bourbon vanilla sugar - A pinch of salt - 2 tablespoons cocoa - 2 tablespoons roasted and ground hazelnuts For the syrup: - 400 ml water - 2 tablespoons sugar - 1 teaspoon rum essence For decoration: - 200 ml liquid whipped cream - A few cherries and strawberries - A little white chocolate (for decoration) - Wafer flowers (optional) Preparing the Cake 1. Preparing the Fruits: Start by washing the cherries and strawberries. Dry them with a kitchen towel. If you want an extra flavor, you can dip the strawberries in melted white chocolate and refrigerate them to harden. 2. Preparing the Base: - In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until you achieve a glossy meringue. - Gently fold in the egg yolks, baking powder, ground hazelnuts, and flour, being careful not to lose the air in the mixture. - Pour the mixture into a round cake pan lined with parchment paper and bake at 180°C for about 35 minutes. Check if it’s baked by inserting a toothpick in the center; if it comes out clean, the base is ready. Let it cool completely. 3. Preparing the Syrup: - In a saucepan, combine the water with the sugar and bring to a boil. Once the sugar has dissolved, remove from heat and add the rum essence. Let the syrup cool. 4. Preparing the Cream: - In a bowl, mix the butter with the sugar, vanilla sugar, a pinch of salt, cocoa, and ground hazelnuts. Mix well until you achieve a smooth and creamy consistency. 5. Assembling the Cake: - Cut the base into two equal layers. Soak each layer with the prepared syrup, then fill the cake with the hazelnut cream. - Cover the cake with well-beaten whipped cream, ensuring it is thick enough to hold its shape. 6. Decorating: - Use additional whipped cream to decorate the cake as desired. Add cherries and strawberries on top, and for an elegant touch, you can sprinkle wafer flowers. 7. Cooling: Place the cake in the refrigerator for at least an hour before serving to allow the flavors to meld. Practical Tips - Choosing Ingredients: For a more intense flavor, use roasted hazelnuts. Bourbon vanilla sugar adds a deep vanilla note, and quality butter enhances the cream's texture. - Whipping Cream Technique: Make sure the cream is well-chilled before whipping to achieve a light and stable consistency. - Variations: You can experiment with different seasonal fruits or add a layer of fruit jam between the layers for extra flavor. Calories and Nutritional Benefits Each serving of cake contains approximately 350 calories. Hazelnuts are rich in healthy fats, proteins, and vitamins, while fruits provide antioxidants and fiber. This cake, although indulgent, can be enjoyed in moderation as part of a balanced diet. Frequently Asked Questions 1. Can I use other types of nuts? - Absolutely! Pecan nuts or regular walnuts can be used instead of hazelnuts for a different variation. 2. How can I make the cake lighter? - You can reduce the amount of sugar or use a sugar substitute to make this dessert more diet-friendly. 3. How long can the cake be stored? - The cake can be stored in the refrigerator for 3-4 days, but it is best enjoyed fresh. Serving Suggestions This cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. For an extra treat, serve it with vanilla ice cream or warm chocolate sauce. Enjoy your meal! I look forward to hearing your impressions of this delicious dessert! If you like my recipe, feel free to share it with friends and find it on my blog.

Hazelnut cream cake with whipped cream and fruits

Tags

Categories