This rich and moist cake has just one little frosting, but one piece will satisfy your ‘hazelnut spread’ need!
I don’t know what you think about that, but personally hazelnut has a greaaat taste. I think it’s safe to say that I prefer the toasted hazelnut taste to the spread (any spread).
My boyfriend, who loves hazelnut spread, once told me he didn’t know the REAL flavor of a hazelnut. How shocked I was! But after tasting -and testing- several recipes of mine, he has slowly getting it and just loves it. But it is a little too early to try to let him drop the spread…and I wouldn’t myself so that’s okay.
Anyway, I made this cake as a ‘congratulation cake for one of my little brothers, and everyone just loved it! You see, in my family they do not have much of a sweet tooth and it can be hard to serve them cake so two pieces is just a miracle. And yet…it happens. Sometimes. 🙂 They just better enjoy baked goods like cookies, bars but if I make this kind if cake: not too high and not too ‘frosted’, then I know I have a chance to see them really pleased. And that’s all it is made for.
What they do not like either (yeah they are a bit complicated to please…) is too much sugar. That’s not a problem because this is how I bake: less sugar/fat whatever but a lot of flavor. So, the frosting is just gorgeously delicious, but when you’ll see the nutritional information with/without frosting, you’ll just HAVE TO do it! 🙂
Moist and rich hazelnut cake with a light and gorgeous frosting that tastes just like spread
- (200 g) ground hazelnuts (can be homemade by toasting hazelnuts and grind them afterwards)
- (30 g) unsweetened cocoa powder
- ½ tsp baking powder
- (85 g) granulated sugar
- (35 g) granulated sugar
- 4 eggs
- cream of tartar -optionnal-
- (85 g) sugar
- (33 g) room temperature butter
- (33 g) room temperature butter
- (50 g) room temperature butter
- (20 g) philadelphia light (can be plain of course)
- (15 g) powdered sugar
DirectionsPreheat the oven at 350°F (180°C) and prepare a 7 or 8 inch (18 cm) round pan.
- Mix the ground hazelnuts and the cocoa powder. Set aside.
- Melt the butter in a saucepan or in the micro-wave and let sit for a few minutes, during step 3.
- Break the eggs and with an electric whisk, whisk the yolks and (85 g) granulated sugar until fluffy.
- Pour the butter into the the egg mixture. Set aside.
- With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 5 minutes. Add (35 g) of granulated sugar. Continue beating on high speed until glossy stiff peaks form
- Fold in the butter/yolks mixture the ground hazelnuts/cocoa mixture. Fold in the meringue in two or three times by weighing it gently into the mixture.
- Pour the batter in the pan and bake for 30 minutes until a toothpick comes out clean. Let the cake completely cool on a wire rack before preparing the frosting.
For the frosting:
Beat the butter, cream cheese and confectioner sugar with a whisk or in medium speed with an electric whisk until you have a smooth frosting. Spread evenly on the cake when completely cooled.
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