Vanilla cream and hazelnut cake

Vanilla cream and hazelnut cake

Preparation time: 30 minutes
Baking time: 10 minutes
Total time: 40 minutes
Number of servings: 12

I propose a delicious recipe for a vanilla cream and hazelnut cake, a perfect combination of textures and flavors. This cake is ideal for special occasions or simply to indulge yourself with a coffee. Whether you prepare it for a wedding, an anniversary, or a gathering with friends, this cake will surely attract all eyes!

A short story about cakes

Cakes have always been part of our culinary culture, bringing us joy and beautiful memories. This recipe for vanilla cream and hazelnut cake combines tradition with innovation, offering a unique taste that will delight you. Each layer of cream and hazelnuts will provide an explosion of flavor, and the sweetness of vanilla will transport you to a world of culinary pleasures.

Necessary ingredients

*For the sponge cake layers (optional, if you choose to make them at home):*
- 4 vanilla sponge cake layers (can be bought or made at home)

*For the cream:*
- 3 eggs
- 150 ml milk
- 180 gr granulated sugar
- 350 ml whipped cream
- 20 gr gelatin
- 1 rum essence
- 1 packet of vanilla sugar
- A handful of hazelnuts (about 50-70 gr)
- 2-3 tablespoons of sugar

Details about the ingredients

- Eggs are essential for giving structure and richness to the cream. Use fresh eggs for better flavor.
- Milk helps hydrate the gelatin and adds creaminess.
- Granulated sugar sweetens the cream, while vanilla sugar adds an aromatic taste.
- Gelatin is important to keep the cream firm, so it doesn't fall apart when cut.
- Whipped cream adds an airy texture and delicate flavor.
- Hazelnuts are an excellent source of healthy fats and add a crunchy note to the cake.

Step-by-step preparation

1. Preparing the gelatin: Start by soaking the gelatin in 150 ml of cold milk. Let it sit for a few minutes until the gelatin absorbs all the milk.

2. Whipping the cream: In a cold bowl, whip the cream until it becomes fluffy. Then, place the bowl in the fridge to chill well until the cream is ready.

3. Preparing the cream: In another bowl, whip the egg whites with the granulated sugar and rum essence until you achieve a stiff foam. This process will take about 5-7 minutes.

4. Adding the yolks: In another container, mix the soaked gelatin with the yolks. Place this mixture over a double boiler and whisk until it becomes a thicker and frothy cream, about 10 minutes.

5. Combining the ingredients: Remove the cream from heat and add the vanilla sugar. Then, let it cool for 5 minutes. After it has cooled, gently fold in the whipped egg whites with a spatula, making bottom-to-top movements. Then, incorporate the whipped cream using the same technique.

6. Assembling the cake: Place the first sponge cake layer on a platter and spread some cream on top. Continue alternating layers of sponge cake and cream, finishing with a sponge cake layer on top.

7. Decorating: Reserve some cream to spread on top of the cake. Chop the hazelnuts with a knife and sprinkle them on top.

8. Caramelizing sugar: In a saucepan, melt the sugar to obtain caramel. Let it cool, then crush it into small pieces and sprinkle them on top of the cake for an impressive look.

9. Cooling: Let the cake sit in the fridge for a few hours, ideally overnight, to firm up the cream and combine the flavors.

Serving suggestions

Cut the cake into slices and serve it with a caramel sauce or a scoop of vanilla ice cream for a delicious contrast. You can accompany the cake with a fruit tea or a fragrant coffee for a complete experience.

Frequently asked questions

- Can I use another type of nuts? Of course! You can experiment with pecans, almonds, or even pistachios to change the cake's flavor.
- How can I make the cream less sweet? You can reduce the amount of granulated sugar or use unsweetened whipped cream.
- What should I do if I don't have gelatin? You can replace gelatin with agar-agar, keeping in mind that it will require an adjustment in quantity and preparation method.

Calories and nutritional benefits

This cake has approximately 250-300 calories per serving, depending on the ingredients used. Hazelnuts are an excellent source of protein and healthy fats, while eggs contribute high-quality protein. So, not only is it a delicious dessert, but it also brings nutritional benefits!

Possible variations

- Chocolate cake: Add a little cocoa powder to the cream for a chocolate cake variation.
- Berries: You can add a layer of fresh berries between the cream and sponge cake layers for an extra freshness.

Conclusion

I hope this recipe for vanilla cream and hazelnut cake brings you joy and satisfaction in the kitchen. Don't forget to play with the ingredients and leave your personal mark on each dish. Cooking is an art, and you are the artist! Enjoy!