I spent way too much money on hazelnuts and used the best recipes for preparing the hazelnut cake. In hindsight, I'm not sure what I was thinking. The fact that I had not one, but two bags of hazelnut flour since I had forgotten I had previously bought one and then another is particularly noteworthy. Although I had a few ideas on how to top this cake with hazelnuts, I'm confident that none of them called for a 2+ pound bag of $30 hazelnuts. Hazelnuts don't even appeal to me! True story But I enjoy nut-based desserts, like my Baklava Cake with layers of walnut cake and almond amaretto cake. It was obvious to prepare a hazelnut cake because nuts give cakes outstanding taste and texture. This Hazelnut Cake recipe In order to use hazelnut flour for the cake layers, I bought some. Hazelnut flour is comparable to almond flour. I won't lie; it's not exactly economical. Simply pulse toasted, peeled hazelnuts in a food processor to a fine powder to create your own hazelnut flour. Any larger particles can be sieved away before you measure the necessary amount. But because I'm lazy, I just bought flour!
They should not be overly processed because doing so will turn them into hazelnut butter. I simply replaced some of the all-purpose flour in my standard Vanilla Cake recipe with hazelnut flour to produce this cake. The scent of the pastries was lovely! German buttercream with hazelnuts My German Buttercream was used to decorate this cake, but you can use any buttercream you choose and add hazelnut flour. The German buttercream, in my opinion, was a wonderful complement. It is light and not excessively sweet, and it is just lovely. Before attempting the recipe, take a look at my in-depth instruction on How to Make German Buttercream. It is merely time-consuming and not at all tough. I continued to add hazelnut flour to the buttercream until I was satisfied with the flavor. I like how the frosting has sprinkles all over it. Because why not, I smeared Nutella on top of each layer of the cake as I was making it. Although optional, this gives the dish a delightful hazelnut-chocolate flavor. Decorating Tips I originally bought so many hazelnuts with the idea of using them to decorate the cake in some way. I did the same thing with this hazelnut Nutella cake. Although it may use an update, this is one of my very first recipes and is a fan favorite. Unbelievably easy to make, candied hazelnuts are a beautiful accent to any cuisine.
They do not, however, last very long. They will start to melt just like any sugar-containing garnish does. The speed at which sugar melts or gets sticky increases with humidity. I assumed that was a recipe for disaster because it has been so hot and sticky here. if you choose to create them. You should never put them in the refrigerator and should make them only before serving the cake. I opted to use one of my favorite cake combs to design the cake. I used the appropriate cake comb found on the left side of this set. You'll need a fairly thick coating of icing around the outside of the cake if you plan to use a cake comb, and it might take a few passes (and patching) to get it just right, but it's a very easy approach to give your cakes a fantastic finish. Simple buttercream dots with an alternate combination of skinned and unshelled hazelnuts were piped onto the cake's top using a 6B piping tip. I think it has a great result. To complete it, I pressed some chopped hazelnuts all the way around the bottom. Hazelnuts are used throughout to flavor this dessert. The cake's and the butter cream's textures blend beautifully together. You must try this dessert if you or someone you know adores hazelnuts!
Instructions for making this hazelnut cake
- You can also make it in two 8-inch pans. It takes 1.5 times the recipe to fill three 8-inch pans.
- To make cupcakes, simply reduce the baking time; start checking after roughly 15 minutes.
- The baked, cooled cake layers can be kept for up to three months by double-wrapping in plastic. Two to three hours should pass before assembly.
- The frosting can be kept in the refrigerator for a week or kept in an airtight container for three months. It should be at room temperature.
- For tips and solutions, go to my classes on German Buttercream and Pastry Cream.
- If you'd prefer, you can use hazelnut flour in a Swiss Meringue Buttercream, Ermine Frosting, or American Buttercream.
- Learn how to keep your baked goods moist by using simple syrup.
- Consult my tutorial on How to Bake Flat Cake Layers to ensure that your cake layers bake up nice and flat!
Layers of hazelnut cake made with ground hazelnuts, hazelnut buttercream, and roasted hazelnut pieces on top. Course Dessert Cuisine American Prep Time 2 hours 15 minutes Cook Time 45 minutes Resting/Chilling Time 3 hours Total Time 6 hours Calories 765kcal 
Hazelnut Cake:
- 1 3/4 cups all-purpose flour
- 1/2 cup hazelnut flour sifted
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter
- 1 1/2 cup granulated sugar
- at 3 large eggs at room temperature
- 1 1/2 tsp vanilla
- 1 cup of milk at room temperature
German buttercream with hazelnuts:
- 2 divided cups of milk,
- 1 teaspoon of vanilla,
- 4 tablespoons of cornstarch,
- 3 cups of granulated sugar,
- 2 large egg yolks,
- 2 cups of unsalted room-temperature butter are all required.
- 3/4 cup sieved hazelnut flour
- taste-tested powdered sugar
- 4 tablespoons of Nutella; whole and chopped hazelnuts are optional.
Instructions Hazelnut cake Bake the hazelnut cake at 350 degrees Fahrenheit. Three 6-inch cake circles should be buttered, floured, and lined with parchment paper. In a larger bowl, stir together the flour, hazelnut flour, baking powder, and salt. Place aside.
Cream butter and sugar with a paddle attachment on medium-high speed until light and fluffy (about 3mins). Reduce the speed and add the eggs one at a time, fully incorporating between additions. Include vanilla. Alternately add milk and the flour mixture, starting and ending with the flour (3 additions of flour and 2 of milk). successfully integrating each addition. A wooden skewer put into the center of the cake should come out generally clean after 30 to 35 minutes of baking. Cakes should be flipped onto the wire rack after cooling for ten minutes. Let cakes cool completely. Hazelnut German buttercream Mix 1 1/2 cups milk and the vanilla in a medium saucepan. Cooking at high heat until the liquid starts to boil requires frequent stirring. Cut the heat off. In a medium bowl, combine the remaining 1/2 cup of milk, egg yolks, sugar, and cornstarch. Slowly pour the warm milk into the egg mixture while mixing quickly. Reintroduce the mixture to the pan and cook it over high heat, whisking constantly, until it thickens and boils. Through a strainer, pour the liquid into a basin. To stop a skin from forming, wrap plastic wrap immediately around the custard. Put the chilled dessert in the fridge for a few hours so it can solidify. Bring to room temperature before making buttercream. Make sure the butter and pastry cream are at room temperature. Smooth out the pastry cream by hand-whipping. Cream the butter on high speed in a stand mixer or hand mixer until it is light and fluffy (3 mins). 
At room temperature, add the custard one tablespoon at a time, mixing thoroughly after each addition. progressively add 1/4 cup of hazelnut flour. If desired, taste and add sifted powdered sugar. Beat for 2 to 3 minutes, or until fluffy and smooth. For assembly, put one cake layer on a serving plate or cake stand. Over the cake layer, spread about 2 tablespoons of Nutella. The surface of the cake should be evenly covered with around 2/3 cup of buttercream. Continue adding layers as necessary. Apply a thin layer of the crumb mixture to the exterior to frost and smooth it. 20 minutes to cool. Frost and even out the cake's exterior, paying close care to the sides. Using a frosting smoother, smooth. To design the cake's sides, use a cake comb. Continue until the frosting is smooth, eliminating more frosting each time. In each dollop, lightly press hazelnuts. I changed between wearing and not wearing skins. If preferred, press chopped hazelnuts all the way around the cake's base.