This Hazelnut Cake with Vanilla Cream and Cocoa is a decadent, multi-layered dessert that combines the richness of a hazelnut-based meringue with a velvety vanilla cream and a hint of cocoa. The cake features two main components: a protein-rich hazelnut meringue and a creamy, buttery filling. The contrast between the crisp, nutty meringue and the smooth, flavorful cream creates a dessert that is both indulgent and sophisticated.
This cake is perfect for special occasions, such as birthdays or holidays, where you want to impress your guests with a homemade dessert that looks and tastes amazing. Though it requires a bit of time and patience, the results are well worth the effort.
Full Recipe:
Ingredients
For the Vanilla Cream:
Chicken yolks – 10 large
Vanilla sugar – 16 g
Sugar – 180 g
Corn starch – 70 g
Milk – 600 ml
Butter – 250 g, at room temperature
Alkalized cocoa powder – 1 tablespoon
For the Hazelnut Protein Dough:
Chicken egg whites – 10 large
Vanilla sugar – 16 g
Powdered sugar – 250 g
Hazelnuts – 400 g, finely chopped or ground
Corn starch – 40 g
Salt – a pinch
Vanilla extract – a dash
For Baking:
Baking tray – 42×32 cm
Parchment paper or silicone baking mat for lining the tray
Step-by-Step Instructions
1. Prepare the Vanilla Cream:
In a large mixing bowl, whisk together the chicken yolks, sugar, vanilla sugar, and corn starch until smooth.
Heat the milk in a saucepan over medium heat until it starts to simmer. Do not let it boil.
Gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from scrambling.
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