Hazelnut Cake with Vanilla Cream and Cocoa

This Hazelnut Cake with Vanilla Cream and Cocoa is a decadent, multi-layered dessert that combines the richness of a hazelnut-based meringue with a velvety vanilla cream and a hint of cocoa. The cake features two main components: a protein-rich hazelnut meringue and a creamy, buttery filling. The contrast between the crisp, nutty meringue and the smooth, flavorful cream creates a dessert that is both indulgent and sophisticated.

This cake is perfect for special occasions, such as birthdays or holidays, where you want to impress your guests with a homemade dessert that looks and tastes amazing. Though it requires a bit of time and patience, the results are well worth the effort.

Full Recipe:

Ingredients

For the Vanilla Cream:

  • Chicken yolks – 10 large
  • Vanilla sugar – 16 g
  • Sugar – 180 g
  • Corn starch – 70 g
  • Milk – 600 ml
  • Butter – 250 g, at room temperature
  • Alkalized cocoa powder – 1 tablespoon

For the Hazelnut Protein Dough:

  • Chicken egg whites – 10 large
  • Vanilla sugar – 16 g
  • Powdered sugar – 250 g
  • Hazelnuts – 400 g, finely chopped or ground
  • Corn starch – 40 g
  • Salt – a pinch
  • Vanilla extract – a dash

For Baking:

  • Baking tray – 42×32 cm
  • Parchment paper or silicone baking mat for lining the tray

Step-by-Step Instructions

1. Prepare the Vanilla Cream:

  • In a large mixing bowl, whisk together the chicken yolks, sugar, vanilla sugar, and corn starch until smooth.
  • Heat the milk in a saucepan over medium heat until it starts to simmer. Do not let it boil.
  • Gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from scrambling.
  • Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. This should take about 5-7 minutes.
  • Remove from heat and allow the cream to cool completely.
  • Once cooled, whip the butter (which should be at room temperature) until light and fluffy. Gradually add the butter to the cooled custard, beating until fully incorporated and smooth.
  • Divide the cream into two portions. Add 1 tablespoon of alkalized cocoa to one portion and mix well to create a chocolate cream layer.
  • Set both the vanilla cream and the chocolate cream aside.

2. Prepare the Hazelnut Protein Dough:

  • Preheat your oven to 150°C (300°F) and line your baking tray with parchment paper or a silicone baking mat.
  • In a clean mixing bowl, whisk the egg whites with a pinch of salt until soft peaks form.
  • Gradually add the vanilla sugar and powdered sugar to the egg whites while continuing to whisk until stiff peaks form.
  • Gently fold in the ground hazelnuts and corn starch, being careful not to deflate the egg whites.
  • Spread the hazelnut meringue mixture evenly onto the prepared baking tray.
  • Bake in the preheated oven for 45-50 minutes, or until the meringue is crisp on the outside and slightly chewy on the inside.
  • Once baked, remove from the oven and let the meringue cool completely before assembling the cake.

3. Assemble the Cake:

  • Carefully cut the cooled hazelnut meringue into two equal halves, as you will layer the cake.
  • Place one layer of the meringue on a serving platter.
  • Spread the vanilla cream evenly over the first meringue layer.
  • Place the second meringue layer on top of the vanilla cream.
  • Spread the chocolate cream over the top of the second meringue layer.
  • Optionally, you can decorate the top with additional ground hazelnuts or dust with a little cocoa powder for an elegant finish.

4. Chill the Cake:

  • Once assembled, refrigerate the cake for at least 2-3 hours to allow the flavors to meld and the creams to set. Overnight chilling is ideal for the best texture.

5. Serve:

  • When ready to serve, slice the cake into squares or rectangles. Serve chilled for the best taste and texture.

Cooking Tips:

  • Room Temperature Ingredients: Make sure that the butter is at room temperature before incorporating it into the cream. This ensures that the cream is smooth and does not split.
  • Egg Whites: To achieve stiff peaks when beating the egg whites, ensure that the mixing bowl and whisk are completely clean and free of any grease. A tiny bit of fat or yolk can prevent the whites from whipping properly.
  • Ground Hazelnuts: If you prefer a smoother texture, grind the hazelnuts finely. For added texture, you can chop them more coarsely.
  • Resting Time: Let the cake rest in the fridge for several hours, or even overnight, to allow the layers to firm up and the flavors to meld together. This makes the cake easier to slice and serve.

Storage:

  • Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days. The meringue may soften slightly over time, but it will still be delicious.
  • Freezing: You can freeze the assembled cake for up to 1 month. To freeze, wrap the cake tightly in plastic wrap and aluminum foil. When ready to serve, thaw the cake in the refrigerator overnight.

Nutritional Facts (per serving):

  • Calories: 350 kcal
  • Fat: 25 g
  • Carbohydrates: 25 g
  • Protein: 7 g
  • Fiber: 3 g
  • Sugar: 20 g
  • Sodium: 100 mg

Please note that these values are approximate and depend on portion sizes and the specific brands of ingredients used.


FAQs:

1. Can I use a different type of nut?

Yes! While hazelnuts are traditional for this recipe, you can substitute them with almonds, walnuts, or even pecans. The flavor will vary slightly, but it will still be delicious.

2. Can I make this cake gluten-free?

This recipe is naturally gluten-free as it uses corn starch instead of flour. Be sure to check that your baking powder and vanilla sugar are also gluten-free.

3. How can I ensure my meringue turns out perfect?

Make sure your egg whites are at room temperature and the mixing bowl is clean and free of any fat or moisture. Whisk the egg whites slowly at first, then increase the speed as soft peaks form. Avoid over-beating, which can cause the meringue to collapse.

4. Can I substitute the cocoa powder?

If you prefer not to use cocoa powder, you can skip it or replace it with another flavoring like instant coffee powder for a mocha twist, or even a flavored extract like almond or hazelnut.

5. How far in advance can I make this cake?

This cake can be made a day ahead and stored in the refrigerator. In fact, the cake tastes even better the next day after the flavors have had time to develop.


Conclusion:

This Hazelnut Cake with Vanilla Cream and Cocoa is a luxurious and elegant dessert that will impress anyone who tries it. With its crisp yet chewy hazelnut meringue layers and the creamy, flavorful fillings, it offers a delightful combination of textures and tastes. Whether you’re celebrating a special occasion or simply treating yourself to a homemade dessert, this cake is sure to be a hit.

The recipe requires some time and attention to detail, but the results are well worth it. The hazelnut meringue and vanilla cream create a sophisticated balance of flavors that make this cake a standout on any dessert table. Enjoy this rich and indulgent dessert with family and friends, and savor every bite!