Hazelnut Cream cake Easy Recipe

This elegant dessert blends light sponge layers, rich hazelnut flavor, and a creamy nougat filling—perfect for celebrations or indulgent moments.

Ingredients

For the Cake Batter:

• 6 XL egg yolks
• 6 tbsp hot water
• 200 g (7.05 oz) granulated sugar
• 1 tsp vanilla extract (or 1 pouch vanilla sugar)
• 125 g (4.4 oz) ground hazelnuts or almonds
• 100 g (3.52 oz) all-purpose flour
• 50 g (1.76 oz) potato starch or cornstarch
• 1 pouch (or 3 tsp) baking powder
• 6 XL egg whites, whipped to stiff peaks
• Pinch of salt

For the Cream Filling:

• 800 ml (1.69 pt) heavy whipping cream
• 4 tbsp granulated sugar
• 4 tbsp instant vanilla pudding powder or Whip-It stabilizer
• 125 g (4.4 oz) roasted ground hazelnuts or almonds
• 200 g (7.05 oz) chocolate nougat or Nutella

For Decoration:

• 80-100 g (2.82-3.52 oz) chopped nuts (hazelnuts, almonds, or pistachios)
• 12 whole hazelnuts or almonds
• 6 tbsp reserved whipped cream
• Optional: Chocolate decorations

Instructions

Prepare the Cake Batter:

1. Whip Egg Yolks: Beat yolks with hot water until frothy and light. Gradually add sugar and vanilla, mixing until creamy.
2. Combine Dry Ingredients: Mix flour, starch, and baking powder. Sift over yolk mixture and add ground nuts. Gently fold to combine.
3. Fold Egg Whites: Whip whites with a pinch of salt to stiff peaks. Carefully fold into the batter without deflating.
4. Bake: Line a 26–28 cm (10–11 in) springform pan with parchment. Pour batter into the pan and bake at 175–180°C (350–360°F) for 40–45 minutes. Cool completely.

Prepare the Cream Filling:

1. Toast Nuts: Roast ground nuts in a dry pan until golden and fragrant. Cool.
2. Whip Cream: Beat heavy cream with sugar and stabilizer until firm peaks form. Reserve 6 tbsp for decoration.
3. Combine: Fold roasted nuts into whipped cream. Soften nougat (e.g., in a bain-marie) for spreading.

Assemble the Cake:

1. Slice Layers: Cut the cooled cake into three even layers. Mark with toothpicks for alignment.
2. Layer: Spread nougat and cream on the first two layers. Add the top layer.
3. Frost: Cover the cake with remaining cream. Smooth the top and sides.

Decorate the Cake:

1. Apply Nuts: Press chopped nuts onto the sides.
2. Mark Slices: Lightly score the top into 12 sections. Pipe decorative whipped cream swirls and top with whole nuts.
3. Add Chocolate: Include optional chocolate decorations for a refined finish.

Chill and Serve:
Refrigerate for at least 30 minutes before serving. Slice and enjoy this showstopping dessert!

This revised version is streamlined for easy reference and ensures your Hazelnut Cream Cake shines as a true centerpiece!