Caramel Hazelnut Cake

Caramel Hazelnut Cake, very tasty and easy to prepare.
Products for swamps

Caramel Hazelnut Cake

Caramel Hazelnut Cake, very tasty and easy to prepare

80 g of soft butter
80 g of powdered sugar
3 eggs
80 g of melted dark chocolate
80 g finely ground hazelnuts
80 g of flour
vanilla

Products for the protein board

2 proteins
120 g of sugar
vanilla
1 tablespoon starch
100 g whole hazelnuts

Products for nuga cream for Caramel Hazelnut Cake

150 g of hazelnut nugget or 150 g of nugget

I made Caramel Hazelnut Cake

Required products and way of preparing the cake

400 ml of liquid cream
40 g of powdered sugar
10 g of gelatin melted in a water bath

Caramel Cream Products

400 g of natural cream cheese
400 g of caramelized condensed milk
10 g of gelatin melted in a water bath

Frosting

150 ml of liquid cream
100 g of dark chocolate

Preparation of Caramel Hazelnut Cake

First prepare the protein plate. You can cook it a few days in advance. Beat the snowflakes. Gradually add the sugar by continuing to break until it melts completely and get a thick cream. Add the starch and hazelnuts. Gently mix with a blade. On a baking sheet, draw a circle with the size of the cake you plan to do. Choose a size of 24 to 26 cm to get a great cake as a result. Pour the kissed cream, smooth and dry for 1-2 hours in an oven heated to 120 *. You can amplify the oven if you want the plate to sprinkle with a slightly caramel flavor.

For swamps, whisk the oil with 2/3 of the sugar powder. Add yolks, and then chocolate. Separate in the snow the proteins with the rest of the sugar. In a bowl, mix flour with hazelnuts and vanilla. With gentle stirring, add the flour and the proteins by alternating them. The swamps do not have a brighter, so you need to be careful by mixing the ingredients and keeping as much air in the dough as possible. Bake the dough in a cake-like form, covered with baking paper. If you want more flat bats, bake the dough on two separate swamps.

For nuga-cream, melt the hazelnut nugget in a faint microwave or water bath. Cool. Beat the cream with sugar in the snow. Add whipped cream, and then gelatine to the needle. Stir everything in a smooth cream. If you use nuts or other liquid chocolate, you do not need to melt it in advance.

For caramel cream mix the condensed caramel milk with the cheese. Stir in a smooth cream and pour the gelatin. Stir again.

For glaze, boil the cream and pour the chocolate into it. Stir in a smooth cream and cool well. Then blow up with a mixer.

Assemble the cake as on the bottom of a flat plate put one swamp. Tighten it with a removable cake ring. It is good to place bands of baking paper or acetate powder on the inside of the ring. On the swamps pour half nuga-cream. Leave the cake for 30 minutes in a cold place to lightweight. Pour half of the caramel on it and cool again for a short time. In the middle of the cake place the protein plate. Finish the cake the same way as you alternate caramel cream, nuga-cream, and the second blade at the top. Thoroughly press everything with your hands to bind and store the cake for 12 hours in the refrigerator. Then remove the ring, smear the cake with the glaze and sprinkle with cocoa. Decorate at your will. I made a decorative grid of dark chocolate, which I gently dusted with golden food.



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