As the seasons change and the cool breeze carries whispers of warmth, my kitchen becomes a haven for culinary experiments. In this pursuit of decadence, I found myself yearning for a dessert that embodies the essence of indulgence – a creation that marries the richness of caramel with the nutty embrace of hazelnuts. Thus, the journey to craft the Caramel Hazelnut Cake began.
Picture this scene – the comforting aroma of caramel wafting through the kitchen, the sound of hazelnuts being toasted to perfection, and the anticipation of creating a dessert that transcends the ordinary. The circumstances that led me to embark on this culinary adventure were rooted in a desire for a treat that speaks to the soul, a creation that encapsulates the joy of sharing moments of sweetness with loved ones.
The reasons behind wanting to make the Caramel Hazelnut Cake are layered with emotion. It’s more than a recipe; it’s a nostalgic nod to the warmth of home, the joy of celebrations, and the comfort found in the simple act of savoring a slice of beautifully crafted cake. The thought of indulging in the velvety texture, the crunch of hazelnuts, and the luscious caramel drizzle becomes a promise of delight in every forkful.
Join me in the kitchen as we delve into the art of creating the Caramel Hazelnut Cake. It’s not just a dessert; it’s a celebration of flavors, a reflection of the love and care we put into making moments extraordinary. So, let’s preheat the oven, toast those hazelnuts, and weave a tale of indulgence through the creation of a cake that is more than a treat – it’s a slice of pure joy.
Caramel Hazelnut Cake Recipe
Caramel Hazelnut Cake
Equipment
- 1 oven
Ingredients
- 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
- 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
Instructions
- 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.
Video
How to make Caramel Hazelnut Cake using oven
Crafting the Caramel Hazelnut Cake in the oven is an artful journey that turns simple ingredients into a symphony of indulgence. As the kitchen fills with the aroma of toasting hazelnuts, there’s a sense of anticipation—an emotion that heightens the joy of creating something extraordinary.
Begin by preparing a moist and flavorful cake batter, infusing it with the essence of hazelnuts. The act of folding in these finely ground nuts becomes a tactile connection to the earthy richness they bring. It’s more than a baking step; it’s a moment of creating textures that will dance on the palate.
While the cake bakes, the kitchen becomes a cocoon of warmth and the promise of something delightful. As the scent of caramelization fills the air, there’s a feeling of accomplishment—an emotion that grows with the knowledge that a velvety, caramel-kissed masterpiece is taking form.
Drizzling the luscious caramel over the cooled cake becomes a final act of artistry, transforming a simple dessert into a creation that not only pleases the taste buds but also evokes a sense of comfort and celebration.
The process of making the Caramel Hazelnut Cake in the oven isn’t just about following steps; it’s about infusing each action with the emotions of joy, warmth, and the pure delight of creating a treat that transcends the ordinary.
Tips for making Caramel Hazelnut Cake
Cooking Tips
Creating the perfect Caramel Hazelnut Cake is a labor of love, an endeavor that marries technique with a touch of emotion. Toast hazelnuts until their aroma fills the kitchen, creating a sensory journey that elevates the entire baking experience.
When incorporating hazelnuts into the batter, embrace the subtle crunch they bring. This step isn’t just about texture; it’s about adding a layer of sophistication to every bite, creating a symphony of flavors that linger on the palate.
For the caramel, patience is the secret ingredient. Let it transform into a rich, golden elixir slowly. The gradual caramelization isn’t just a cooking process; it’s a ritual that builds anticipation, promising a sweet finale to your cake.
Allow the cake to cool before drizzling with caramel; this is the moment when the flavors meld and settle. It’s a lesson in patience and restraint, transforming a simple dessert into a masterpiece that captivates not just the taste buds but also the heart.
In the realm of Caramel Hazelnut Cake, each tip is a note in the composition of a delightful symphony. So, let your emotions guide your hands, infusing this baking journey with the joy of creating a dessert that speaks to the soul.
Serving suggestions
Elevate the experience of savoring Caramel Hazelnut Cake by serving it on delicate porcelain plates. The contrast of the rich, velvety cake against the pristine whiteness becomes a visual delight, setting the stage for indulgence.
Consider a dollop of freshly whipped cream on the side. The airy texture complements the dense cake, adding a touch of lightness to every bite. It’s not just a pairing; it’s a harmonious dance of flavors that brings out the best in each element.
A sprinkle of finely chopped hazelnuts becomes the crowning touch. It’s a nod to the earthy notes within the cake, creating a symphony of textures that excite the senses. This final flourish isn’t just garnish; it’s a celebration of the nutty richness that defines the dessert.
As you present this masterpiece to your guests or indulge in a quiet moment of self-enjoyment, let the act of serving be an extension of the joy found in creating something extraordinary. The Caramel Hazelnut Cake isn’t just a dessert; it’s a canvas of flavors and textures, inviting you to savor each bite in a setting that enhances the overall experience.
Top 5 FAQs about Caramel Hazelnut Cake
- Can I use pre-packaged caramel sauce for this cake? While you can, making homemade caramel enhances the flavor. The process is simple and adds a layer of richness to the Caramel Hazelnut Cake.
- What can I substitute for hazelnuts if I have allergies? Almonds or walnuts can be excellent alternatives, preserving the nutty essence without compromising the flavor.
- How do I prevent the caramel from hardening on the cake? Drizzle the caramel while it’s slightly warm but not too hot. This ensures it gracefully seeps into the cake, adding moisture without solidifying.
- Can I freeze Caramel Hazelnut Cake for later? Yes, but it’s recommended to freeze the cake without the caramel drizzle. Thaw and add the caramel just before serving for the best texture and flavor.
- What’s the ideal storage method for this cake? Store it in an airtight container in the refrigerator to maintain freshness. Bring it to room temperature before serving for the best taste and texture.
As you savor each bite—velvety cake, nutty crunch, and the luscious embrace of caramel—there’s a sense of accomplishment. This dessert isn’t merely a sweet treat; it’s a canvas of textures and flavors, a creation that speaks to the heart and captivates the senses.
The Caramel Hazelnut Cake isn’t just a culinary creation; it’s a slice of pure joy, an embodiment of the warmth found in a well-crafted dessert. So, let each moment of enjoying this cake be a celebration—a celebration of flavors, of shared moments, and of the simple pleasure found in a perfectly baked indulgence.