Hazelnut Frangipane Cake

Name: Hazelnut Frangipane Cake
Ingredients: 10 tablespoons [140 g] unsalted butter, melted and cooled; 1¾ cups [350 g] granulated sugar; Scant ¾ cup [175 g] egg whites (from 5 to 6 large eggs), at room temperature; Scant ¾ cup [175 g] egg whites (from 5 to 6 large eggs), at room temperature; ½ cup [120 g] buttermilk, at room temperature; ⅓ cup [80 g] Crème Fraîche or sour cream, at room temperature; ⅓ cup [80 g] Crème Fraîche or sour cream, at room temperature; ¼ cup [56 g] vegetable or canola oil; ¼ cup [56 g] vegetable or canola oil; 1 tablespoon pure vanilla extract; 1 tablespoon cornstarch; 1 tablespoon baking powder; 1 teaspoon salt; 2 ⅓ cups [331 g] all-purpose flour; 1 recipe Almond Cream, hazelnut variation; 1 recipe Almond Cream, hazelnut variation; 1 recipe Meringue; ½ cup [70 g] hazelnuts, skinned and chopped into bite-size pieces

Preparation info

Makes •
12
large squares

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

The first time I tried frangipane, it was slathered on bostok, a delicious treat made with day-old brioche. It was sophisticated yet comforting, and I fell in love at first bite. I changed things up slightly here: The base is cake instead of leftover bread, the frangipane swirled into the cake is hazelnut instead of almond, and the entire affair is topped with meringue.

Ingredients

Dessert
Cake
Vegetarian

Ingredients

Method