Hazelnut Cake

Hazelnut and Apricot Jam Cake

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour 30 minutes
Number of servings: 12

Are you dreaming of a dessert that brings joy and delights your taste buds? Here is the perfect recipe for a hazelnut and apricot jam cake, a delicate combination of fine layers and a delicious cream that will turn any meal into a true feast. This recipe is a real delight, with deep roots in culinary tradition, where each layer harmoniously blends to create a memorable taste.

Ingredients:

*Hazelnut layer*
- 6 egg whites
- 150 g sugar
- 150 g roasted and ground hazelnuts
- 1 tablespoon cocoa powder
- 4 tablespoons flour
- 1/2 packet baking powder
- 1 packet original cappuccino

*White layer (2 pieces)*
- 6 eggs
- 120 g sugar
- 120 g flour
- 250 g Rama margarine (or butter for a richer taste)
- 1 teaspoon ammonia quenched with lemon juice

*Hazelnut cream*
- 330 g roasted and ground hazelnuts
- 160 g sugar
- 450 ml milk

*Jam cream*
- 250 g mascarpone
- about 450 g apricot jam (ideally less set for a finer texture)
- 3 sheets of gelatin (about 5 g)

*Glaze*
- 200 g milk chocolate
- 50 ml oil

Preparation:

Step 1: Preparing the layers
Start by preparing the hazelnut layer, which will be the delicious base of your cake. Preheat the oven to 180°C. Line a baking tray measuring 36/26 cm with baking paper.
1. In a large bowl, beat the egg whites with a pinch of salt until frothy.
2. Gradually add the sugar and continue mixing until you achieve a stiff, glossy meringue.
3. Gently fold in the ground hazelnuts, flour, cocoa powder, baking powder, and cappuccino using an upward motion to avoid losing air from the meringue.
4. Pour the mixture into the prepared tray, level it, and bake for 25-30 minutes, or until a toothpick comes out clean. Once ready, remove the tray from the oven and let it cool.

Step 2: Preparing the white layers
Use the same tray to bake the two white layers.
1. In another bowl, mix the room temperature margarine with the sugar until creamy.
2. Add the egg yolks, the quenched ammonia with lemon juice, and mix well.
3. Gently fold in the sifted flour.
4. Finally, incorporate the beaten egg whites, mixing carefully.
5. Divide the mixture in half and bake the two layers in the same tray. Let them cool.

Step 3: Preparing the creams
1. For the hazelnut cream, in a double-bottomed saucepan, combine the ground hazelnuts, sugar, and milk. Cook over low heat, stirring constantly until thickened.
2. For the jam cream, hydrate the gelatin sheets in cold water. In a double boiler, heat a few tablespoons of apricot jam, then add the squeezed gelatin, stirring until completely dissolved.
3. In a separate bowl, combine the mascarpone with the remaining jam, then add the dissolved gelatin. Mix well and refrigerate for about 20 minutes.

Step 4: Assembling the cake
1. Place plastic wrap in the tray (ideally using the tray in which you baked the layers) to facilitate removing the cake.
2. Place the white layer at the bottom of the tray, followed by the warm hazelnut cream, spreading it evenly.
3. Add the hazelnut layer, then spread the jam cream on top.
4. Cover with the second white layer and refrigerate for about 1 hour.

Step 5: Glazing and serving
1. For the glaze, melt the milk chocolate in a double boiler, adding the oil for a beautiful shine.
2. Once the cake has cooled and set, pour the chocolate glaze over it, ensuring it is evenly distributed.
3. Refrigerate again for 4-5 hours, or until the glaze has completely set.
4. When ready to serve, use a knife dipped in hot water to slice the cake.

Practical tips:
- Ensure all ingredients are at room temperature for better homogenization.
- You can add a little vanilla extract to the hazelnut cream for extra flavor.
- If you want a crunchy note, you can sprinkle some roasted hazelnuts on top of the glaze.
- This cake pairs wonderfully with green tea or a strong espresso, each complementing the rich flavors of hazelnuts and jam.

Frequently asked questions:
- Can I use another type of jam?
Yes, you can experiment with berry jam or even plum jam.
- How can I store the cake?
It keeps well in the refrigerator for 4-5 days, covered with plastic wrap.
- Is it possible to freeze the cake?
Yes, but it is recommended to freeze it before adding the glaze.

Enjoy this simple recipe for hazelnut and apricot jam cake, which will not only impress your guests but will also become a part of your culinary traditions. Add a personal touch by including your favorite ingredients or serving it with fine ice cream. Each slice will be an explosion of flavors, transporting you to the most beautiful moments spent with loved ones. Enjoy!