Hazelnut Cake With Vanilla Cream And Cocoa:

Hazelnut Cake with Vanilla Cream and Cocoa:

Table of Contents

- Milk – 600 ml
- Butter – 250 g, at room temperature
- Alkalized cocoa powder – 1 tablespoon

- Hazelnuts – 400 g, finely chopped or ground
- Corn starch – 40 g
- Salt – a pinch

- Baking tray – 42×32 cm
- Parchment paper or silicone baking mat for lining the tray

- In a large mixing bowl, whisk together the chicken yolks, sugar, vanilla sugar, and corn starch until smooth.
- Heat the milk in a saucepan over medium heat until it starts to simmer. Do not let it boil.
- Gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from scrambling.

- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. This should take about 5-7 minutes.
- Remove from heat and allow the cream to cool completely.
- Once cooled, whip the butter (which should be at room temperature) until light and fluffy. Gradually add the butter to the cooled custard, beating until fully incorporated and smooth.

Divide the cream into two portions. Add 1 tablespoon of alkalized cocoa to one portion and mix well to create a chocolate cream layer.
Set both the vanilla cream and the chocolate cream aside.

- Preheat your oven to 150°C (300°F) and line your baking tray with parchment paper or a silicone baking mat.

- In a clean mixing bowl, whisk the egg whites with a pinch of salt until soft peaks form.
- Gradually add the vanilla sugar and powdered sugar to the egg whites while continuing to whisk until stiff peaks form.
- Gently fold in the ground hazelnuts and corn starch, being careful not to deflate the egg whites.

- Spread the hazelnut meringue mixture evenly onto the prepared baking tray.
- Bake in the preheated oven for 45-50 minutes, or until the meringue is crisp on the outside and slightly chewy on the inside.
- Once baked, remove from the oven and let the meringue cool completely before assembling the cake.

- Carefully cut the cooled hazelnut meringue into two equal halves, as you will layer the cake.
- Place one layer of the meringue on a serving platter.
- Spread the vanilla cream evenly over the first meringue layer.

- Place the second meringue layer on top of the vanilla cream.
- Spread the chocolate cream over the top of the second meringue layer.
- Optionally, you can decorate the top with additional ground hazelnuts or dust with a little cocoa powder for an elegant finish.

Once assembled, refrigerate the cake for at least 2-3 hours to allow the flavors to meld and the creams to set. Overnight chilling is ideal for the best texture.

When ready to serve, slice the cake into squares or rectangles. Serve chilled for the best taste and texture.

- Room Temperature Ingredients: Make sure that the butter is at room temperature before incorporating it into the cream. This ensures that the cream is smooth and does not split.

Egg Whites: To achieve stiff peaks when beating the egg whites, ensure that the mixing bowl and whisk are completely clean and free of any grease. A tiny bit of fat or yolk can prevent the whites from whipping properly.
Ground Hazelnuts: If you prefer a smoother texture, grind the hazelnuts finely. For added texture, you can chop them more coarsely.
Resting Time: Let the cake rest in the fridge for several hours, or even overnight, to allow the layers to firm up and the flavors to meld together. This makes the cake easier to slice and serve.