Cake with hazelnuts and almonds

Hazelnut and almond cake - a delicious and elegant dessert

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 8

Discover the perfect recipe for a hazelnut and almond cake, a refined dessert that combines the delicate flavors of almonds with the richness of hazelnuts. This cake is not only a culinary indulgence but also a wonderful option for a special occasion or a simple family meal. Whether you are a cooking enthusiast or a beginner, I will guide you step by step to achieve a spectacular result.

Ingredients:

For the base:
- 200 g almond flour
- 200 g powdered sugar
- 4 egg whites
- 100 g granulated sugar
- 1 teaspoon lemon juice
- A pinch of salt

For the hazelnut cream:
- 200 g roasted hazelnuts, ground
- 150 g butter, at room temperature
- 150 g powdered sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 50 g dark chocolate, melted (optional)

Preparation:

Step 1: Preheat the oven to 180°C. Prepare a 24 cm diameter cake pan by greasing it with butter and dusting it with a little flour to prevent sticking.

Step 2: In a bowl, sift the almond flour together with the powdered sugar. This technique helps to eliminate any lumps and ensures a fine texture for the base.

Step 3: In another bowl, beat the egg whites with a pinch of salt, gradually adding the granulated sugar and lemon juice. Continue mixing until the mixture becomes a stiff foam, similar to meringue. It is important to achieve a well-aerated foam to give the bases a light and fluffy texture.

Step 4: Carefully fold the almond and powdered sugar mixture into the egg white foam using a spatula, making circular movements to avoid deflating the air from the egg whites. This will ensure an airy base.

Step 5: Pour the mixture into the prepared pan and level the surface with a spatula. Bake in the preheated oven for 25-30 minutes, or until the base turns golden and passes the toothpick test (when you insert a toothpick in the center and it comes out clean).

Step 6: Allow the base to cool completely in the pan, then carefully remove it and transfer it to a serving platter.

Step 7: While the base cools, prepare the hazelnut cream. In a bowl, beat the butter with the powdered sugar until creamy and fluffy. Add the egg yolks, vanilla extract, and, if desired, the melted chocolate. Continue mixing until well combined.

Step 8: Bring your cake to life by spreading the hazelnut cream over the base. You can decorate with whole hazelnuts or almond flakes for a more attractive appearance.

Serving suggestions: This hazelnut and almond cake is delicious served with a scoop of vanilla ice cream or a berry sauce. Feel free to experiment with flavors by adding a splash of brandy to the cream or even a few drops of orange essence for a surprising twist.

Possible variations: You can replace the hazelnuts with walnuts or pistachios to completely change the flavor profile. Also, if you want a gluten-free version, make sure the powdered sugar is certified gluten-free.

This hazelnut and almond cake is perfect for impressing guests or treating yourself to a quiet evening at home. Happy cooking and enjoying!

 Ingredients: White base: 65g finely ground almonds, 35g powdered sugar, 85g egg whites (2-1/2 egg whites), 20g sugar, 1 teaspoon lemon juice. Hazelnut base: 2 egg yolks, 1/2 egg, 75g marzipan, 25g powdered sugar, 2 egg whites, 1 teaspoon sugar, 50g cornstarch, 20g chopped hazelnuts, 20g melted butter. Butter cream: 135g soft unsalted butter, 2 egg yolks, 1 tablespoon Cointreau, 80g hazelnut cream (paste). Caramel hazelnuts: 25g hazelnuts, 40g sugar, 1 tablespoon water. Almond mousse: 180ml hot milk, 3 egg yolks, 20g sugar, 5g gelatin - dissolve in 2 tablespoons warm water, 55g almond cream (paste), 90g heavy cream for whipping. Egg white foam: 1-1/2 egg whites; 40g sugar; 20ml water. Glaze: 175g hazelnut cream (paste), 110g heavy cream for whipping, 2g gelatin. Decoration: chopped hazelnuts - for the edges of the cake, whole hazelnuts, chocolate.