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Hazelnut Layer Cake with Hazelnut Cream Frosting
Hazelnut Layer Cake with Hazelnut Cream Frosting

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We hope you got insight from reading it, now let’s go back to hazelnut layer cake with hazelnut cream frosting recipe. To make hazelnut layer cake with hazelnut cream frosting you need 23 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to prepare Hazelnut Layer Cake with Hazelnut Cream Frosting:
  1. You need For Vanilla Hazelnut Cake
  2. Take 3 cups cake flopur
  3. Prepare 1 tablespoon baking powder
  4. Use 1/2 teaspoon salt
  5. Prepare 1 2/3 cups unsalted butter, at room temperature
  6. You need 1 1/2 . cup granulated sugar
  7. Prepare 4 large eggs, lightly beaten
  8. Provide 2/3 cup whole milk
  9. Use 2 teaspoons vanilla extract
  10. Get 1/2 teaspoon hazelnut extract
  11. Provide For Hazelnut Cream Frosting
  12. You need 3 cups cold heavy cream
  13. Provide 8 ounces marscapone cheese, at room temperature
  14. You need 1 cup nutella hazelnut spread, at room tempersture
  15. Use 2 cups confectioner's sugar
  16. You need 1 teaspoon vanilla extract
  17. Prepare For Garnish
  18. Prepare as needed cocoa powder for sprinkling
  19. You need Roasted hazelnuts aa needed
  20. Get as needed white chocolate shavings
  21. Provide For Garnish
  22. You need Roasted hazelnuts aa needed
  23. You need as needed white chocolate shavings
Instructions to make Hazelnut Layer Cake with Hazelnut Cream Frosting:
  1. Preheat oven to 350. Spray a 10 inch, a 8 inch and a 6 inche cake pans with bakers spray
  2. In a bowl whisk together flour, baking powder and salt
  3. In another bowl beat butter and sugar until light and fluffy
  4. Add flour mixture alternating with milk beating just until smooth then add eggs and bea just until combined
  5. Pour the batter into the prepared o ans so that they all are the same height about 1 inch in each oan. You want the layers about the same height. Note my 10 inch pan seems to big but it's just because of its high sides
  6. Bake until a toothpick comes out just clean. The times will be slightly different for each pan. The 6 inch will take about 10 minutes, the 8 inch about 11 to 13 minutes and the 10 inch about 13 to 16 minutes. Cool on racks in pans 10,inutes then remove from pans to cool completely before frosting
  7. Make Hazelnut Cream Frosting
  8. In a bowl beat nutella and marscapone until smooth
  9. In another large bowl beat cream until it starts to thicken, add sugar and vanilla and beat until it holds its shspe
  10. Fold nutella/marscapone into whipped cream in 3 additions until uniform in color
  11. Assemble Cake
  12. Place 10 inch cake layer on a platter bottom up
  13. Frost with the hazelnut cream
  14. Center the 8 inch cake layer on the 10 inch layer, bottom up
  15. Frost with more hazelnut cream
  16. Finally center the 6 inch layer on the 8 inch layer and frost with more hazelnut cream. Neater up the whole cake with remaing frosting
  17. Sprinkle top with cocoa powder then decorate with whole roasted hazelnuts and white chocolate shavings. Chill at least 2 hours before slicing

Whip the white cream, then the coffee cream, until they look like soft cappuccino froth, thick but still able to flow from a spoon. Pour most of the coffee cream onto the. This cake consists of four crispy hazelnut meringue layers filled with that velvety French coffee buttercream I told you guys about, and it's topped with I made the hazelnut meal myself. Just bought myself some whole hazelnuts, then first smashed them with a rolling pin and then blitzed them in a. The moist cake is enhanced by the hidden surprise of crunchy hazelnuts and chocolate-hazelnut spread.

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