Grandma's Cookies

Grandma's Cake with Fluffy Cocoa Base and Hazelnut Cream

Autumn days remind us of the beautiful moments spent with our loved ones, and a cake made with love and dedication can turn any occasion into a celebration. What could be more comforting than a cake with a fluffy cocoa base, filled with a smooth hazelnut cream and decorated with colorful candies, served alongside a delicate vanilla ice cream? This is the perfect dessert to treat grandparents, as well as anyone who loves sweets!

Preparation time: 1h 20min
Servings: 10-12 (depending on how you slice it)

Ingredients:

For the base:
- 100 g butter or margarine (choose butter for a richer flavor)
- 4 egg yolks
- 5 tablespoons sugar
- A pinch of salt
- 10 tablespoons milk (use whole milk for a creamier taste)
- 2 tablespoons cocoa (quality cocoa enhances the flavor)
- 6 tablespoons flour
- 1 packet baking powder

For the hazelnut cream:
- 300 ml milk
- 3 egg yolks
- 3 tablespoons sugar
- 1 tablespoon Bourbon vanilla sugar (this type of sugar adds a distinct vanilla note)
- 2 tablespoons (heaping) flour
- A pinch of salt
- 50 g butter
- A handful of hazelnuts (don’t overdo it, their flavor is strong)
- 150 ml heavy cream

For decoration:
- Colorful candies (like sprinkles for a cheerful look)
- Vanilla ice cream (make sure it's good!)

Preparation

Step 1: Making the base

1. In a large bowl, cream the butter or margarine with the sugar until you achieve a creamy and fluffy mixture. This will be the perfect base for our cake.
2. Add the egg yolks one at a time, mixing well after each addition. This will ensure an even emulsion.
3. Gradually incorporate the milk while continuously mixing. It’s important to add the milk slowly to prevent curdling.
4. Sift the flour and cocoa together with the baking powder, then fold them into the butter mixture gently until no traces of flour remain.
5. Pour the mixture into a baking pan lined with parchment paper and level the surface.
6. Bake in a preheated oven at 180°C for 35 minutes or until a toothpick inserted in the center comes out clean. After baking, let the base cool completely.

Step 2: Making the hazelnut cream

1. Heat the milk in a saucepan until it is very hot but not boiling.
2. In a separate pot, whisk the egg yolks with the sugar, Bourbon vanilla sugar, and flour using a whisk.
3. Slowly pour the hot milk over the egg yolk mixture, continuously stirring to avoid curdling the eggs.
4. Place the mixture over low heat and stir constantly until it begins to boil and thickens (when bubbles appear on the surface, it’s ready). Then, remove from heat and add the butter. Mix well until completely melted.
5. Let the cream cool. In the meantime, prepare the hazelnuts: toast them in a pan with a little salt, then let them cool and remove the skins.
6. Grind the hazelnuts in a grinder to obtain a fine powder.
7. Whip the cream until it holds firm peaks, then gently fold the ground hazelnuts into the cooled cream.

Step 3: Assembling and decorating

1. Using a pastry ring or a glass, cut circles from the cooled base.
2. Assemble the cakes by placing a spoonful of hazelnut cream between two circles of base.
3. Decorate the top with the remaining cream and sprinkle colorful candies, creating a cheerful and attractive appearance.
4. Serve the cakes alongside a generous scoop of vanilla ice cream. This will add a refreshing and creamy note to the dessert, perfect for warm October days.

Practical Tips

- Ice cream: Choose high-quality vanilla ice cream to complement the cake.
- Candies: You can use candies of various shapes and colors for a more playful look, or even dried fruits for a healthier touch.
- Cream: If you want a more intense hazelnut flavor, add some ground hazelnuts to the hazelnut cream as well.
- Storage: The cakes keep well in the refrigerator, covered with plastic wrap, for 2-3 days.

Nutritional Benefits

This fluffy cocoa cake is a good source of energy due to the carbohydrates from sugar and flour, while hazelnuts provide healthy fats, protein, and vitamins. Additionally, cocoa has beneficial antioxidant effects on the body.

Frequently Asked Questions

1. Can other types of nuts be used? Yes, you can replace hazelnuts with walnuts, almonds, or pistachios, but ensure the flavor complements the other ingredients.
2. Can a dairy-free version be made? Yes, use margarine and plant-based milk for a vegan option.

Variations

- Fruit cake: Instead of hazelnuts, try adding pieces of fresh fruit like strawberries or raspberries for a fresh taste.
- Vanilla-flavored base: If you want a lighter version, omit the cocoa and add 1 tablespoon of vanilla extract to the base.

Whether you enjoy it with loved ones or give it as a sweet gift, this cake is sure to bring a smile to your grandparents' faces. Enjoy!

 Ingredients: For the base: 100 g butter or margarine; 4 egg yolks; 5 tablespoons of sugar; a pinch of salt; 10 tablespoons of milk; 2 tablespoons of cocoa; 6 tablespoons of flour; 1 packet of baking powder. For the hazelnut cream: 300 ml milk; 3 egg yolks; 3 tablespoons of sugar; 1 tablespoon of Bourbon vanilla sugar; 2 heaping tablespoons of flour; a pinch of salt; 50 g butter; a handful of hazelnuts; 150 ml liquid cream. For decoration: colored candies and vanilla ice cream.

 Tags:  grandma's cookies hazelnut cream fluffy cocoa sponge cake with vanilla ice cream