Eufrosina Cake (with hazelnuts)

Eufrosina cake with hazelnuts

We offer you a special recipe, perfect to celebrate the important moments in your life or that of your loved ones. Eufrosina cake, with hazelnuts and an elegant decoration, is the ideal choice for birthdays, anniversaries or any other festive occasion. This cake is a real delicacy, with a fluffy walnut crust, rich hazelnut cream and an exquisite chocolate decoration. Get ready to impress!

Preparation Time
- Active time: 1 hour
- Baking time: 45 minutes
- Cooling time: 2 hours
- Total time: about 3 hours 30 minutes
- Servings: 15

Ingredients

*For the pastry:*
- 5 eggs + 2 egg whites
- 1 pinch of teaspoon salt
- 5 tablespoons sugar
- 4 tablespoons flour
- 1 sachet baking powder
- 4 tablespoons ground walnut

*For the hazelnut cream:*
- 2 yolks
- 250 ml milk
- 3 tablespoons sugar
- 1 sachet Bourbon vanilla sugar
- 2 tablespoons flour
- 50 g butter
- A few hazelnuts
- 50 ml liquid cream

*For the ganache cream:*
- 100 g milk chocolate
- 150 ml liquid cream

*For the syrup:*
- 2 pears
- 200 ml semi-sweet white wine
- 200 ml water
- 3 tablespoons sugar
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- ½ vanilla stick

*For the topping:*
- 50 ml liquid whipped cream
- Sugar flowers

Preparation Step by Step

1. Preparing the pastry
- Start by separating the eggs. Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to beat until you have a glossy meringue.
- Beat in the egg yolks, one at a time, stirring gently so as not to lose air.
- Si sift the flour, baking powder and ground walnuts over the egg mixture. Use a spatula and stir with gentle up and down strokes to keep aerated.
- Pour the mixture into a round baking tray lined with baking paper and bake on a low heat (175°C) for about 30-45 minutes or until it passes the toothpick test. Allow the cake to cool completely.

2. Making the Fruit Syrup
- In a small saucepan, combine the water, wine, sugar, vanilla stick, orange and lemon zest. Bring to a simmer.
- When the mixture comes to a boil, add the sliced pears. Let them soften for 10-15 minutes, then remove the fruit to a plate.
- Continue to simmer the syrup for 10 minutes until slightly thickened. Once cooled, the syrup will become even more flavorful.

3. How to make Hazelnut Cream
- Brown the hazelnuts in a frying pan without oil, then leave to cool. Shell and grind them finely.
- In a saucepan, mix the yolks with the sugar, vanilla sugar and flour. Add the warm milk, continuing to stir with a whisk.
- Cook over low heat, stirring constantly, until thickened. Turn off the heat, add the butter and stir well.
- When cool, stir in the ground hazelnuts and liquid whipping cream, mixing until smooth.

4. Making the Ganache Cream
- Heat the liquid cream in a saucepan without letting it boil. Add the chocolate broken into small pieces and stir until completely melted.
- Allow to cool slightly, then beat with a mixer until silky.

5. Assembling the cake
- Cut the top in two or three layers, depending on preference. Drizzle each layer with the fruit syrup, being careful not to make it too wet.
- Fill the cake with the hazelnut cream, saving a few spoonfuls for decoration.
- Cover the cake with ganache cream, smoothing the surface.
- Use whipped cream to decorate the cake, adding sugar flowers and ground hazelnuts around the edges.

6. Cooling and Serving
- Refrigerate the cake for at least 1 hour before serving to firm all the layers.
- Serve with a glass of sweet white wine or a cup of flavored coffee.

Practical tips
- If you want a more flavored topping, brown the walnuts in the oven for 10 minutes before grinding.
- You can replace the hazelnuts with other nuts, such as almonds or pistachios, to vary the flavor.
- The cake can also be customized with a layer of fruit jam between the layers, adding a sweet-sour touch.

Nutritional Benefits
Euphrosina cake is not only delicious, it also provides essential nutrients. Peanuts are rich in healthy fats, protein and antioxidants, contributing to heart health and maintaining optimal cholesterol levels. Milk chocolate in moderation can benefit mood and brain health.

Frequently Asked Questions
- Can I use other types of chocolate for ganache?
Yes, you can use dark chocolate for a more intense flavor or white chocolate for a sweeter dessert.

- Can the cake be made the day before?
Absolutely! The cake keeps well in the fridge and gets even tastier as the flavors meld.

- What other desserts can I combine with this cake?
Eufrosina cake goes perfectly with vanilla ice cream or a fresh fruit salad.

We invite you to try this delicious recipe and share the result with your loved ones. Enjoy!

The Cake: Separate the eggs. Whip the egg whites with a pinch of salt and sugar, gradually adding the yolks. Incorporate the dry ingredients: baking powder, flour, and nuts, mixing with a spatula from bottom to top to keep the mixture airy. Pour into a round pan lined with baking paper and bake on low heat until a toothpick comes out clean. Allow to cool. Fruit and Wine Syrup: In a small pot, combine water, wine, sugar, vanilla bean, and the zest of orange and lemon over low heat. When bubbles start to form, add the pears and let them soften. Remove the fruit to a plate (they can be used for other desserts). Let the syrup boil for 10 minutes until it thickens slightly. Allow to cool. Hazelnut Cream: Roast some hazelnuts in a small pot with a pinch of salt (without oil) until golden. Let cool, peel, and grind in a grinder or food processor. In a small pot, whisk together the yolks, sugar, Bourbon vanilla sugar, and flour, adding warm milk. Whisk a bit to aerate and cook over low heat until thickened. Remove from heat, add butter, and mix well. Once cooled, it will have a thicker pudding-like texture. Add the ground hazelnuts and liquid cream, mixing with a mixer for 2-3 minutes until smooth and silky. Ganache Cream: Heat the liquid cream, being careful not to boil. Add broken chocolate pieces, stirring until melted, and let cool. Then whip with a mixer until silky. Assembly and Decoration: Cut the cake and soak it. Fill with hazelnut cream, reserving 2 tablespoons for decoration. Whip the liquid cream until thick. Coat the cake with ganache cream, decorate with whipped cream flowers from the remaining cream, add sugar flowers, and sprinkle ground hazelnuts on the edges. Chill until serving. Tips: It is good to roast the nuts in the oven for 10 minutes before grinding; this makes them much more aromatic. Servings: 15 Total Time: approximately 3h 30min Enjoy your meal! If you like my recipe, you can also find it on my blog:

 Ingredients: For the base we need: 5 eggs + 2 egg whites, a pinch of salt, 5 tablespoons of sugar, 4 tablespoons of flour, a packet of baking powder, 4 tablespoons of ground walnuts. For the hazelnut cream: 2 egg yolks, 250 ml milk, 3 tablespoons of sugar, a packet of Bourbon vanilla sugar, 2 tablespoons of flour, 50 g butter, a few hazelnuts, 50 ml liquid cream. For the ganache cream: 100 g milk chocolate, 150 ml liquid cream. For the syrup we need: 2 pears, 200 ml semi-dry white wine, 200 ml water, 3 tablespoons of sugar, 1 teaspoon of orange zest, 1 teaspoon of lemon zest, half a vanilla pod. For decoration we need: 50 ml liquid cream, sugar flowers.

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