Hazelnut Sponge Cake with Hazelnut Cream Filling or Cherry Cream Topping

The Double-Layer Hazelnut Cream Cake is a nine-inch cake with a filling of whipped cream and toasted hazelnut between the layers. The recipe includes instructions to roast and grind hazelnuts at home, which adds richness to the filling. Alternatively, roasted hazelnuts can be bought through online stores. Pre-ground hazelnut meal is also available online and at some grocers if you prefer not to grind the nuts yourself (see note 1 at end of Double-Layer Hazelnut Cream Cake directions). There are three topping options for this version of the cake: covering the cake with almond paste, spreading on a layer of fruit curd, or dusting with vanilla-flavored powdered sugar. The almond paste option adds an extra rich dimension. The fruit curd option brings natural color and an added surprise to taste buds, with a delightful burst of citrusy flavor to finish the cake. Fruit curds are easily found in stores and available in many flavors. Mango, passion fruit, and lemon curd are always favorites. The vanilla-flavored powdered sugar option is fast and easy.