Supreme Cake

The white chocolate and hazelnut cake – a true delicacy for any special occasion!

If you've ever wondered how to impress a loved one with an extraordinary dessert, you've come to the right place! This recipe for a white chocolate, hazelnut, and cappuccino cake is not only a feast for the taste buds but also a true work of art. Perfect for birthdays or celebrations, this cake has brought joy every time I've made it, whether for my father's birthday or adapted for my mother's day with a different design. Let's discover together how you can prepare it!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 2 hours (including cooling)
Servings: 12

Ingredients

For the base:
- 7 egg yolks
- 4 egg whites
- 7 tablespoons powdered sugar
- 8 tablespoons ground walnuts
- 2 tablespoons breadcrumbs
- 1 tablespoon flour
- a pinch of salt

For the white chocolate and hazelnut cream:
- 200 g white chocolate
- 300 ml liquid cream
- 100 g ground hazelnuts
- 1 sheet of gelatin

For the burnt sugar syrup:
- 150 g granulated sugar
- 200 ml water
- 100 ml espresso

For the cappuccino cream:
- 3 egg yolks
- 5 tablespoons powdered sugar
- 100 g white chocolate
- 3 sheets of gelatin
- 100 g liquid cream
- 250 g mascarpone cheese
- 4 sachets of cappuccino dissolved in 100 ml water

For decoration:
- white chocolate
- extra cocoa

Step by step to a perfect cake

1. Preparing the base

Start by preheating the oven to 180°C. Now let's focus on preparing the base. In a large bowl, beat the egg yolks with the powdered sugar until you achieve a fluffy cream. It's important to be patient at this step – a well-beaten emulsion will give you a fluffy base!

Then add the ground walnuts, breadcrumbs, and flour, gently mixing with a spatula to retain the air in the mixture. Separately, beat the egg whites with a pinch of salt until you get a firm foam. Gently fold the egg whites into the yolk mixture using upward strokes.

Pour the mixture into a 24 cm cake pan lined with parchment paper and bake for 30-40 minutes. Check if it's done using the toothpick method: if it comes out clean, the base is perfectly baked!

2. Preparing the white chocolate and hazelnut cream

For this cream, use the Bain-Marie method. In a saucepan, place the white chocolate along with 100 ml of liquid cream. Stir constantly until the chocolate melts completely and becomes a smooth mixture.

Once removed from heat, add the gelatin sheet that has been soaked in cold water for 10 minutes. In another bowl, whip the remaining liquid cream and carefully fold it into the chocolate cream, adding the ground hazelnuts at the end. Now is the time to ensure all ingredients are well integrated!

3. Preparing the burnt sugar syrup

In a metal saucepan, place the sugar over low heat and stir constantly until it melts. Be careful not to burn it, as the syrup will become bitter. Once the sugar has melted, add the water and let it boil until completely dissolved. After it has cooled, add the espresso for an extra flavor boost.

4. Cappuccino cream

In a bowl, beat the egg yolks with the powdered sugar over Bain-Marie until they become a smooth cream. Add the white chocolate, stirring continuously. Once the cream has cooled slightly, incorporate the soaked gelatin and the cappuccino sachets dissolved in water.

Whip the mascarpone cheese until creamy and add it to the egg cream. Finally, carefully fold in the whipped cream to retain the air in the mixture.

5. Assembling the cake

Now that all components are ready, it's time to assemble the cake. Cut the base in half. Soak the first layer with half of the syrup. Pour and level the hazelnut cream, then let the cake chill for 2-3 hours until the cream sets.

Once the cream has set, place the second layer of cake on top, soaking it well, and pour the cappuccino cream over it. Let it chill for a few hours or ideally overnight.

6. Decorating

When the cake is set and ready to serve, remove the cake ring. For decoration, you can use chocolate triangles or cocoa powder, depending on your preferences.

Useful tips

- Gelatin: Make sure the gelatin is well hydrated before adding it to the creams.
- White chocolate: Choose high-quality chocolate for a more intense flavor.
- Espresso: If you don’t have espresso, you can use very strong coffee.
- Gluten-free option: You can replace the breadcrumbs with almond flour for a gluten-free version.
- Serving: This cake pairs perfectly with a cup of coffee or a glass of sweet wine.

Frequently asked questions

- Can I use another type of nuts? Yes, you can use any type of nuts you prefer, such as pecans or almonds.
- How can I make the cake less sweet? You can reduce the amount of sugar in the cake base and creams.
- Is this a vegan cake? No, but you can look for vegan alternatives for each animal-derived ingredient.

Nutritional benefits

This cake, while delicious, also contains beneficial ingredients. Hazelnuts provide healthy fats, and while white chocolate is higher in calories, it also offers antioxidants. The cream and mascarpone cheese add creaminess but should be consumed in moderation.

Now that you have all the necessary details, all that's left is to get started on preparing this superb cake! Each bite will bring smiles and joy, and the final result will surely be admired by all your loved ones. Bon appétit!

 Ingredients: Ingredients for the base: 7 egg yolks, 4 egg whites, 7 tablespoons powdered sugar, 8 tablespoons ground walnuts, 2 tablespoons breadcrumbs, 1 tablespoon flour, a pinch of salt, a mold with a diameter of 24 cm. White chocolate and hazelnut cream: 200 g white chocolate, 300 ml liquid cream, 100 g ground hazelnuts, 1 sheet of gelatin. Burnt sugar syrup: 150 g granulated sugar, 200 ml water, 100 ml espresso. Cappuccino cream: 3 egg yolks, 5 tablespoons powdered sugar, 100 g white chocolate, 3 sheets of gelatin, 100 g liquid cream, 250 g mascarpone cheese, 4 sachets of cappuccino dissolved in 100 ml water. For decoration: white chocolate and extra cocoa.

 Tags:  supreme cake