Hazelnut and mascarpone cake

Hazelnut and Mascarpone Cake: A Sweet Delight for the Holidays

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 12 servings

Introduction:
Today, I invite you to prepare a delicious cake that combines the rich flavors of hazelnuts with the creaminess of mascarpone. This sweet recipe is perfect for celebrating special moments in your life and is a true gift for all homemakers looking to impress with an elegant and tasty dessert.

Our cake symbolizes the tradition of sharing sweets with loved ones, and its airy texture and refined taste make it ideal for any occasion. Let’s start our culinary adventure!

Ingredients:

Layer 1 and 2:
- 4 eggs (fresh, preferably free-range)
- 170 g Unirea margarine (or butter, for a richer flavor)
- 160 g powdered sugar
- 160 g flour (sifted to avoid lumps)
- 1 teaspoon ammonia (for extra fluffiness)
- Juice of one fresh lemon (to neutralize the ammonia)

Layer 3:
- 4 egg whites (from fresh eggs, at room temperature)
- A pinch of salt (to stabilize the meringue)
- 150 g sugar (ideally fine for better dissolving)
- 150 g toasted and ground hazelnuts (for an intense flavor)
- 2 tablespoons of flour (optional, helps bind the ingredients)

Cream 1:
- 500 g mascarpone (at room temperature for easy mixing)
- 300 g chocolate hazelnut spread (enhances the flavor)

Cream 2:
- 100 g Schogetten milk chocolate (or your favorite type)
- 200 ml heavy cream (chilled)

Decoration:
- Colorful confetti (for a festive look)

Preparation:

Step 1: Preparing the layers (Layer 1 and 2)
1. In a large bowl, add the margarine at room temperature. Using a mixer, beat the margarine with the powdered sugar until it becomes a fluffy, smooth cream.
2. Add the egg yolks one at a time, continuing to mix until fully incorporated.
3. Neutralize the ammonia with the lemon juice and add it to the mixture, stirring well.
4. Sift the flour and gradually add it to the mixture, gently folding with a spatula.
5. Separately, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the above mixture in slow, upward motions to retain the air in the egg whites.
6. Line a baking tray (23/32 cm) with parchment paper and divide the mixture in two, baking the two layers at 180°C for about 15-20 minutes or until a toothpick comes out clean.
7. Allow the layers to cool on a wire rack.

Step 2: Preparing Layer 3
1. Beat the egg whites with a pinch of salt until stiff peaks form.
2. Gradually add the sugar and continue mixing until you achieve a glossy meringue.
3. Fold in the ground hazelnuts and flour, mixing carefully.
4. Pour the mixture into the same lined baking tray and bake at 180°C for about 25 minutes. Allow to cool completely.

Step 3: Preparing the creams
1. Cream 1: In a bowl, mix the mascarpone with the chocolate hazelnut spread until you achieve a smooth mixture.
2. Cream 2: In a saucepan, add the milk chocolate and heavy cream. Gently heat over low flame, stirring until the chocolate melts completely. Allow to cool, then whip until you achieve a fluffy cream.

Step 4: Assembling the cake
1. Place the first layer (Layer 1) on a serving tray. Spread half of Cream 1 evenly over it.
2. Place Layer 3 on top, followed by the remaining Cream 1.
3. Cover with the second layer (Layer 2).
4. Pour Cream 2 on top and decorate with colorful confetti for a festive appearance.
5. Refrigerate the cake for at least 4 hours, ideally overnight, to allow the flavors to develop.

Serving and suggestions:
The hazelnut and mascarpone cake is best served chilled, cut into squares. It pairs perfectly with a cup of aromatic coffee or fruit tea, adding an elegant touch to your table. It can also be combined with vanilla ice cream for a refined contrast.

Useful tips:
- Use quality ingredients, especially chocolate and mascarpone, to achieve a perfect taste.
- If you want a gluten-free version, you can replace the flour with an alternative flour (e.g., almond flour).
- Experiment with various flavors by adding a splash of vanilla or orange essence to the creams.

Nutritional benefits:
This cake offers benefits thanks to hazelnuts, which are rich in antioxidants, vitamins, and minerals. Mascarpone provides a source of calcium and protein, while milk chocolate can contribute to well-being due to its flavonoid content.

Frequently asked questions:
1. Can I use another type of nut?
Yes, you can replace hazelnuts with walnuts, pistachios, or almonds, depending on your preferences.

2. How can I store the cake?
Keep the cake covered in the refrigerator, where it can last up to 5 days.

3. Is it possible to make the cake without sugar?
You can try a natural sweetener or sugar substitute, but the taste and texture may vary.

4. Is it suitable for vegans?
This recipe is not vegan, but you can experiment with vegan alternatives for mascarpone and eggs.

Now that you have gone through each step of this recipe, you are ready to impress with a delicious cake that will bring smiles to the faces of your loved ones. Happy cooking!