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Recipe : **** Hazelnut Cake

Hazelnut Cake
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Course:
Dessert

Practical information

  • Prep time
    30 min
  • Cooking
    1 h
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    2 h
  • Price
    Very friendly budget
  • Rate:
             
 
Can be made 1 day ahead. Wrap in foil and store at room temperature.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
kids, big families
Preparation:
in advance
Category:
Cakes Sweets and Ice-creams
Tags:
cake, hazelnut

Recipe's Ingredients

  Quantities for people → Recalculate
  • 7 large egg yolks
  • 2 teaspoons water
  • whole strawberries with stems attached or warm strawberry jam
  • 10 g vanilla sugar
  • 4 g hazelnuts, lightly toasted, husked
  • 8 g salted butter, melted
  • 15 g unbleached all purpose flour

  • Recipe preparation steps

  • 1
    Position rack in center of oven and preheat to 325°F. Butter and flour 9-inch-diameter springform pan.
  • 2
    Combine 2 tablespoons vanilla sugar and hazelnuts in processor; blend until nuts are finely ground but not pasty.
  • 3
    Combine 6 egg yolks and remaining 1 cup plus 2 tablespoons vanilla sugar in large bowl; whisk until well blended and slightly thicker, about 2 minutes (do not use electric mixer). Whisk in hazelnut mixture. Gradually whisk in melted butter. Sift flour over batter; stir just until blended (batter will be thick; do not overmix or cake may be tough).
  • 4
    Transfer batter to prepared pan; smooth top with offset spatula (layer will be thin). Brush top generously with egg glaze (egg yolk beaten with water) . Using back of tines of fork, deeply mark crisscross pattern atop cake, marking 3 times across in 1 direction and 3 times in opposite direction.
  • 5
    Bake cake until deep golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely. Cut cake into wedges and serve with whole strawberries or with warm strawberry jam.
  • Ready !



 

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