{"id":325,"date":"2025-04-10T12:05:58","date_gmt":"2025-04-10T12:05:58","guid":{"rendered":"https:\/\/www.tals-cooking.com\/en\/?p=325"},"modified":"2025-04-14T06:00:10","modified_gmt":"2025-04-14T06:00:10","slug":"hazelnut-cream-cake","status":"publish","type":"post","link":"https:\/\/www.tals-cooking.com\/en\/hazelnut-cream-cake\/","title":{"rendered":"Hazelnut Cream Cake \u2013 The Ultimate Birthday Cake"},"content":{"rendered":"\n

In our house, this is simply called the Birthday Cake<\/em> \u2013 a decadent hazelnut cream cake that isn\u2019t something you whip up every day, and it requires time, effort, and several steps. But if you\u2019re still reading this, and maybe even planning to make it, you’ll soon discover that it’s absolutely worth it. Oh, and bonus: it\u2019s Passover-friendly and makes a spectacular end to your Seder meal.<\/p>\n\n\n\n

The original recipe comes from one of my all-time favorite cookbooks \u2013 The Chocolate Bible<\/em> \u2013 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.<\/p>\n\n\n\n

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Hazelnut Cream Cake<\/figcaption><\/figure>\n\n\n\n

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\u2019t like hazelnuts? That\u2019s your problem \u2013 I\u2019m carrying on.<\/p>\n\n\n\n\n\n\n\n

Hazelnut Cream Cake Recipe<\/strong><\/h2>\n\n\n\n

Sponge Cake Base<\/strong><\/h4>\n\n\n\n

In a food processor, grind 100g of raw hazelnuts (not roasted or salted, skins on) into a fine powder.<\/p>\n\n\n\n

Separate 4 eggs into yolks and whites. Place the whites in a stand mixer and the yolks in a separate bowl.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Start whisking the egg whites. When they begin to foam, gradually add \u00bc cup of sugar and continue whipping until you get soft, stable peaks \u2013 not too stiff.<\/p>\n\n\n\n

To lighten the batter, mix 2\u20133 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.<\/p>\n\n\n\n

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\u00b0C (350\u00b0F) for 45\u201350 minutes (10\u201315 minutes if using individual rings). Alternatively, bake the batter on a parchment-lined baking sheet, then cut out circles with the rings after baking.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Hazelnut Cream Cake<\/p>\n<\/div><\/div>\n\n\n\n

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Caramelized Hazelnuts<\/strong><\/h3>\n\n\n\n

While the cake is baking, toast 2 cups of hazelnuts. Spread them on a large plate and microwave for 7 minutes, then cool completely.<\/p>\n\n\n\n

Rub a handful of nuts between your hands to remove the skins.<\/p>\n\n\n\n

Finely chop half the hazelnuts with a sharp knife (do not use a food processor, or you’ll get hazelnut powder).<\/p>\n\n\n\n

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 \u2013 they\u2019re dangerously snackable.<\/p>\n\n\n\n

Once cool, crumble and store in an airtight container.<\/p>\n\n\n\n

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Hazelnut Mousse Layer<\/strong><\/h3>\n\n\n\n

Grind the remaining hazelnuts into a fine powder.<\/p>\n\n\n\n

Whip 1\u00be cups (400 ml) of cold heavy cream with \u00bc cup sugar and the remaining half of the vanilla bean. (For best results, chill the cream in the freezer for 10 minutes beforehand.)<\/p>\n\n\n\n

In a small bowl, mix 2 teaspoons gelatin with \u00bc cup cold water. Let it bloom for 5 minutes, then microwave for 20 seconds until liquid.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\"Hazelnut
Hazelnut Cream Cake<\/figcaption><\/figure>\n\n\n\n
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Whipped Cream Topping<\/strong><\/h3>\n\n\n\n

Whip \u00bd cup of heavy cream with 2 tablespoons of sugar until stiff.<\/p>\n\n\n\n

Evenly spread over the cake and top with the remaining caramelized hazelnuts.<\/p>\n\n\n\n

If you made individual cakes in rings, gently remove the acetate strip just before serving.<\/p>\n\n\n\n

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Hazelnut Cream Cake: A Showstopper Dessert<\/strong><\/h3>\n\n\n\n

This hazelnut cream cake isn\u2019t just a dessert \u2013 it\u2019s an event. With its layers of fluffy sponge, rich mousse, and sweet crunch, it\u2019s perfect for birthdays, special occasions, or as a beautiful finale to a Passover feast.<\/p>\n\n\n

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Hazelnut Cream Cake<\/h2>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>16<\/span> People<\/span><\/span><\/div><\/div>
Course: <\/span>Dessert<\/span><\/div><\/div>
Calories: <\/span>330<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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