In our house, this is simply called the Birthday Cake – a decadent hazelnut cream cake that isn’t something you whip up every day, and it requires time, effort, and several steps. But if you’re still reading this, and maybe even planning to make it, you’ll soon discover that it’s absolutely worth it. Oh, and bonus: it’s Passover-friendly and makes a spectacular end to your Seder meal.
The original recipe comes from one of my all-time favorite cookbooks – The Chocolate Bible – which I picked up years ago while on vacation in Paris. I remember leaving the store without it, but five minutes later, I turned around and went back to buy it. No regrets.
The cake is made up of a hazelnut-chocolate sponge (originally with ground almonds), a rich hazelnut mousse, and a final layer of whipped cream topped with crunchy caramelized hazelnuts. Don’t like hazelnuts? That’s your problem – I’m carrying on.
Hazelnut Cream Cake Recipe
Sponge Cake Base
In a food processor, grind 100g of raw hazelnuts (not roasted or salted, skins on) into a fine powder.
Separate 4 eggs into yolks and whites. Place the whites in a stand mixer and the yolks in a separate bowl.
In a microwave or double boiler, melt 50g of good-quality dark chocolate (at least 60% cocoa). If using a microwave, heat in 30-second bursts, stirring in between, then continue with 20-second pulses until fully melted.
Whisk the egg yolks with 1 tablespoon of sugar until pale and fluffy. Add the melted chocolate and half a vanilla bean (or 1 teaspoon vanilla paste) and mix well. Gently fold in the ground hazelnuts.
Start whisking the egg whites. When they begin to foam, gradually add ¼ cup of sugar and continue whipping until you get soft, stable peaks – not too stiff.
To lighten the batter, mix 2–3 tablespoons of the meringue into the yolk mixture. Then gently fold in the remaining whites using a spatula, always in the same direction to preserve the airiness.
Pour into a lightly buttered 28 cm (11″) round cake pan or use individual cake rings. If using rings, seal the bottoms with baking paper or oiled aluminum foil. Bake at 180°C (350°F) for 45–50 minutes (10–15 minutes if using individual rings). Alternatively, bake the batter on a parchment-lined baking sheet, then cut out circles with the rings after baking.
Cool the cake completely. If the surface domes, level it with a serrated knife or flip it upside-down. If using a ring, release the cake with a sharp knife and line the ring with an acetate strip for easy removal later.
Hazelnut Cream Cake
Caramelized Hazelnuts
While the cake is baking, toast 2 cups of hazelnuts. Spread them on a large plate and microwave for 7 minutes, then cool completely.
Rub a handful of nuts between your hands to remove the skins.
Finely chop half the hazelnuts with a sharp knife (do not use a food processor, or you’ll get hazelnut powder).
Heat a large skillet over medium heat. Add 6 tablespoons of sugar and 1 tablespoon of water. When the sugar begins to caramelize, stir in all the hazelnuts until well coated. Remove from heat and hide them – they’re dangerously snackable.
Once cool, crumble and store in an airtight container.
Hazelnut Mousse Layer
Grind the remaining hazelnuts into a fine powder.
Whip 1¾ cups (400 ml) of cold heavy cream with ¼ cup sugar and the remaining half of the vanilla bean. (For best results, chill the cream in the freezer for 10 minutes beforehand.)
In a small bowl, mix 2 teaspoons gelatin with ¼ cup cold water. Let it bloom for 5 minutes, then microwave for 20 seconds until liquid.
Add the ground hazelnuts and half of the caramelized hazelnuts to the whipped cream and mix gently. Pour in the warm gelatin, stir well, and pour the mousse over the cake. Refrigerate for at least 3 hours until set.
Whipped Cream Topping
Whip ½ cup of heavy cream with 2 tablespoons of sugar until stiff.
Evenly spread over the cake and top with the remaining caramelized hazelnuts.
If you made individual cakes in rings, gently remove the acetate strip just before serving.
Hazelnut Cream Cake: A Showstopper Dessert
This hazelnut cream cake isn’t just a dessert – it’s an event. With its layers of fluffy sponge, rich mousse, and sweet crunch, it’s perfect for birthdays, special occasions, or as a beautiful finale to a Passover feast.
Ingredients
Method
- Grind the hazelnuts (with skins) in a food processor using a steel blade until fine.
- Separate the eggs into yolks and whites.
- Melt the chocolate in the microwave in short bursts until smooth.
- Whisk the yolks until pale and fluffy. Add the melted chocolate and vanilla, and whisk until combined.
- Whip the egg whites with a pinch of salt. Once foam forms, gradually add the sugar and whip to firm, stable peaks.
- Gently fold the ground hazelnuts into the yolk mixture.
- Lighten the mixture with 2–3 tablespoons of meringue, folding gently with a spatula.
- Fold in the remaining meringue in 2–3 additions until smooth and uniform.
- Pour the batter into a greased and parchment-lined 28 cm (11″) round cake pan.
- Bake in a preheated oven at 180°C (350°F) for 40–50 minutes (depending on your oven), until a toothpick comes out slightly moist.
- Let the cake base cool completely.
- Spread the hazelnuts in a single layer on a plate and microwave for 7 minutes.
- Once cooled, rub off the skins and coarsely chop (not too fine).
- Heat a large skillet. Add 6 tablespoons sugar and 1 tablespoon water. Allow the sugar to caramelize.
- When a light caramel forms and the sugar is fully melted, add the nuts and stir to coat evenly.
- Remove from heat and transfer to a parchment-lined tray. Spread out.
- Once cooled, crumble and store in an airtight container until serving.
- Finely grind the peeled hazelnuts.
- Whip the heavy cream to soft peaks. As it thickens, add the vanilla and sugar, and continue whipping to stiff peaks.
- In a small bowl, mix the gelatin with water and let bloom for 5 minutes.
- Microwave the gelatin for 15–20 seconds until fully melted.
- Mix the gelatin thoroughly into the cream until well combined.
- Pour the mousse over the cake base, cover, and refrigerate for at least 1 hour until set.
- Whip the cream with sugar until stiff peaks form.
- Spread evenly over the mousse layer.
- Sprinkle with caramelized hazelnuts just before serving.
Nutrition
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