Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!
As I currently have a little time, I was surfing on the internet last week. Looking for new, fascinating thoughts, inspiring meals that I’ve never used before, to amaze my family with. Searching for a long time unfortunately could not find lots of interesting stuff. Just before I wanted to give up on it, I ran across this yummy and simple treat simply by chance. It looked so tempting
on its photo, that called for quick action.
It had been easy to imagine the way it is created, its taste and how much my husband might enjoy it. Actually, it is quite easy to please him in terms of desserts. Anyhow, I visited the site: Suncakemom and followed the detailed instuctions that were accompanied by superb snap shots of the procedure. It really makes life much easier. I could imagine that it is a slight effort to shoot snap shots in the middle of cooking in the kitchen because you usually have sticky hands and so i highly appreciate the time and energy she put in to build this post and recipe conveniently followed.
With that in mind I am inspired presenting my own, personal recipes similarly. Appreciate your the concept.
I was fine tuning the original formula to make it for the taste of my loved ones. I must mention it absolutely was a terrific success. They loved the taste, the consistency and enjoyed having a treat such as this in the middle of a hectic workweek. They quite simply demanded more, more and more. So next time I’m not going to commit the same mistake. I’m likely to multiply the quantity to make them happy.
The hazelnut cake recipe recipe originally is from SunCakeMom
Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.
Pour the milk into it as well and knead until even.
Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.
After half an hour, take the dough out of the bowl onto a floured surface.
Divide it into 4 equal pieces and make balls out of them.
Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.
Set the 3 pieces of balls aside and work with the first one.
Put it on the floured surface roll it out to a circle shape, size of the baking tin.
Lay the flattened dough into the tin, adjust it if necessary.
Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.
Spread third of the jam on the first layer of the the dough evenly.
Sprinkle third of hazelnuts on top.
Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.
Finish this process with rolling out the last ball and place it on top.
Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.
Place it into the preheated oven for about 40 minutes or until the top is golden brown.
For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.
Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.
Decorate top with whole hazelnuts.
Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.