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–+ servings

Decadent Hazelnut Cream Cake

Discover the perfect blend of creamy, nutty, and sweet flavors in this decadent hazelnut cream cake. Easy to make and ideal for any special occasion.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 8 people
Calories: 350kcal
Cost: $15

Equipment

  • Mixing bowls
  • Electric mixer
  • Springform pan (Ø 26 cm)
  • Baking paper
  • Piping bag with a star nozzle

Ingredients

  • 6 eggs eggs (size M)
  • 150 g sugar
  • 2-3 drops rum aroma
  • 125 g soft butter
  • 1 pinch salt
  • 100 g ground hazelnuts
  • 150 g flour
  • 1 pack baking powder
  • 600 g cream
  • 4 tbsp sugar
  • 3 packs cream stiffener
  • 100 g ground hazelnuts
  • 12 whole hazelnuts
  • 12 chocolate chips chocolate chips
  • 100 g chopped hazelnuts

Instructions

  • Beat the 6 eggs with the sugar and rum flavoring for at least 4 minutes until thicker.
  • Slowly stir in the softened butter.
  • In a separate bowl, mix the salt with the ground hazelnuts, flour, and baking powder.
  • Fold the dry mixture into the egg batter until smooth and slightly thick.
  • Preheat the oven to 180 degrees (or 160 degrees for a fan oven).
  • Line a springform pan (Ø 26 cm) with baking paper.
  • Pour the dough into the mold and bake for 30-35 minutes, checking with a stick test.
  • Remove from the pan and let it cool completely before cutting in half.
  • Beat the cream with sugar and cream stiffener until stiff.
  • Set aside 4-5 tablespoons of cream in a piping bag with a star nozzle.
  • Fold ground hazelnuts into the remaining cream until light and fluffy.
  • Place the first sponge cake layer on a plate and spread 4-5 tablespoons of cream on top.
  • Place the second cake layer on top and spread the remaining cream all over.
  • Press chopped hazelnuts around the edge of the cake.
  • Pipe 12 cream tuffs on top and place whole hazelnuts on each.
  • Pipe another 12 smaller cream tuffs with chocolate chips on top.
  • Chill the cake for at least 1 hour before serving.

Notes

Make sure to use room temperature eggs for better incorporation. Chill the mixing bowl and beaters before whipping the cream for better results. Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake can be frozen for up to 2 months; thaw in the fridge overnight before serving. For added flavor, sprinkle a little sea salt on the cream before layering the hazelnuts.

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 50mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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