Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!
As I lately have a little time, I was surfing on the web the other day. Trying to find fresh, exciting ideas, inspiring dishes that I have never tested before, to delight my family with. Looking for a long time unfortunately couldn’t come across lots of interesting stuff. Right before I wanted to give up on it, I found this yummy and simple dessert simply by chance on Suncakemom. It seemed so fabulous on its photos, it called for instant actions.
It absolutely was easy to imagine the way it is made, how it tastes and just how much my hubby will love it. Actually, it is very easy to impress the man when it comes to treats. Anyhow, I went to the blog and used the step by step instuctions that were coupled with superb photos of the procedure. It just makes life less difficult. I can suppose it is a slight hassle to take pics in the middle of cooking in the kitchen as you normally have gross hands therefore i highly appreciate the time and effort she placed in for making this blogpost .
Having said that I’m empowered to present my personal recipes similarly. Appreciate your the concept.
I had been tweaking the initial mixture create it for the taste of my family. I can mention it was an awesome success. They loved the taste, the structure and loved getting a sweet like this in the midst of a busy workweek. They ultimately wanted even more, many more. Thus the next occasion I’m not going to commit the same miscalculation. I’m likely to twin the volume to get them happy.
nut cake recipe was first invented by SunCakeMom
Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.
Pour the milk into it as well and knead until even.
Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.
After half an hour, take the dough out of the bowl onto a floured surface.
Divide it into 4 equal pieces and make balls out of them.
Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.
Set the 3 pieces of balls aside and work with the first one.
Put it on the floured surface roll it out to a circle shape, size of the baking tin.
Lay the flattened dough into the tin, adjust it if necessary.
Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.
Spread third of the jam on the first layer of the the dough evenly.
Sprinkle third of hazelnuts on top.
Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.
Finish this process with rolling out the last ball and place it on top.
Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.
Place it into the preheated oven for about 40 minutes or until the top is golden brown.
For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.
Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.
Decorate top with whole hazelnuts.
Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.