Michelle's Triple Hazelnut Cake (Project 1409113)

Thursday, September 11, 2014

Michelle likes everything about hazelnuts. She really, really loves hazelnuts. What better cake to give her on cake-dedication day, then a hazelnut cake? Infused with Frangelico, a delectable hazelnut-flavoured liquer, this cake is taken to a whole new level.

Triple Hazelnut Cake:
3-1/3 cups cake flour
4 large eggs, at room temperature, lightly beaten
1/3 cup Frangelico
1 tbsp vanilla
1 tsp hazelnut extract
1 3/4 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup peeled, toasted and finely chopped or ground hazelnuts
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup sour cream, at room temperature

Cake syrup:
1 shot Frangelico
1/4 cup simple syrup

1 recipe Swiss vanilla buttercream
1 recipe creme patissiere

1. Grease your baking pans and line the bottom with parchment paper.
2. Grease the parchment paper and lightly flour.

3. Whisk together eggs, liqueur and hazelnut extract until blended. Set aside.

4. With a stand mixer, combine 3-1/3 cups of flour, sugar, baking powder, baking soda, salt and hazelnuts on low until blended.
5. Add butter and sour cream, beating until moistened.

6. Increase the speed slightly and beat, scraping the sides of the bowl every so often.
7. Add the egg mixture in thirds while beating.

8. Divide the batter into the baking pans and bake in an oven preheated to 350ºF for 45 minutes, until a cake tester inserted into the centre of the cake comes out clean.
9. Cool the cakes for 10 minutes before removing the pans and cooling the cakes more thoroughly.

10. Brush the top and sides with cake syrup.

11. Add about 1 cup of creme patissiere between the layers, chill to set.
12. Crumb-coat with buttercream frosting, chill to set.
13. Frost and decorate as desired.

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