For Double-Layer Hazelnut Cream Cake

Name: For Double-Layer Hazelnut Cream Cake
Cook time: 18 min
Total time: 18 min
Yield: Yield: two 9-inch cakes
Cuisine: German
Ingredients: ¾ cup unbleached all-purpose flour (protein 3 grams per ¼ cup); 1½ tablespoons cornstarch; 4 eggs, at room temperature; ¾ cup sugar; Pulp of ½-inch piece of vanilla bean, or 1 teaspoon vanilla extract or almond extract; Pulp of ½-inch piece of vanilla bean, or 1 teaspoon vanilla extract or almond extract; ½ teaspoon baking powder; 4 tablespoons warm water; 1 teaspoon lemon juice; Pulp of ½-inch piece of vanilla bean, or 1 teaspoon vanilla extract or almond extract; ¾ cup whole hazelnuts (about 4 ounces), roasted and ground (makes 1½ cups nut meal) (see note 1 at end of recipe); ¾ cup hazelnut meal; 2 cups heavy whipping cream; ¾ cup whole hazelnuts (about 4 ounces), roasted and ground (makes 1½ cups nut meal) (see note 1 at end of recipe); 2 teaspoons vanilla sugar, or 1 teaspoon vanilla paste or extract; 1 (8-gram) envelope whipped cream stabilizer; 2 teaspoons vanilla sugar, or 1 teaspoon vanilla paste or extract; 2 teaspoons vanilla sugar, or 1 teaspoon vanilla paste or extract; 1 tablespoon almond or hazelnut liqueur, optional; 1 tablespoon almond or hazelnut liqueur, optional; 2 teaspoons raspberry brandy or raspberry schnapps, optional (to drizzle over bottom cake layer); ½ cup powdered sugar, sifted; Cover cake in almond paste using; 2 teaspoons raspberry brandy or raspberry schnapps, optional (to drizzle over bottom cake layer); 12 ounces almond paste, ¼ cup powdered sugar for rolling, and 12 whole hazelnuts to decorate top.; 12 ounces almond paste, ¼ cup powdered sugar for rolling, and 12 whole hazelnuts to decorate top.; 12 ounces almond paste, ¼ cup powdered sugar for rolling, and 12 whole hazelnuts to decorate top.; Spread top of cake with fruit curd spread of choice (6 to 7 ounces).; Simply dust with vanilla-flavored powdered sugar.

A Filled 9-inch Cake

Preparation info

Yield:
two
9 inch cakes

Difficulty
Easy
Ready in
20 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Ingredients

For Hazelnut Sponge Cake

4 eggs, at room temperature
¾ cup sugar
¾ cup

Europe
Germany
Cake

Method

Position a rack in the top third of the oven (one rung above middle) and preheat to 350°F. Butter the pans and line with parchment paper in preparation for baking (see tip 1). Set aside.
Separate the eggs: P