A rich Hungarian layered cake with hazelnut and chocolate pastry cream and hazelnut dacquoise. A gorgeous celebration cake!
INGREDIENTS
Hazelnut Praline
▢1 cup (150 g) whole hazelnuts, toasted (see notes)
▢1 cup (210 g) granulated sugar
▢1/2 cup (125 ml) water
▢1/2 tsp salt
▢2 tbsp glucose syrup
▢1/2 tsp bicarbonate of soda (bicarb/baking soda)
Chocolate Pastry Cream
▢1/4 cup (40 g) caster sugar
▢1/4 cup (25 g) cocoa powder
▢1/2 cup (75 g) all-purpose flour
▢1/2 cup (60 g) corn starch
▢1/2 tsp salt
▢9 egg yolks (see notes)
▢3 cups (750 ml) milk
▢3/4 cup (175 g) unsalted butter, chilled and cubed
Hazelnut Dacquoise
▢2 1/4 cups (340 g) whole hazelnuts, toasted (see notes)
▢2/3 cup (100 g) all-purpose flour, divided
▢9 egg whites
▢1 1/3 cups (200 g) caster sugar
▢1/2 tsp salt
Vanilla Glaze
▢1/2 cup (75 g) powdered sugar
▢1/4 cup (60 g) unsalted butter melted and cooled
▢3 tbsp milk (see notes)
Chocolate Glaze
▢1/4 cup (40 g) powdered sugar
▢1/4 cup (25 g) cocoa powder
▢1/4 cup (60 g) unsalted butter, melted and cooled
▢3 tbsp milk (see notes)
INSTRUCTIONS
Hazelnut Praline
Preheat your oven to 160C / 325F.
You’ll be using a lot of hazelnuts in this recipe. It’ll be 3 1/4 cups (crushed) all up. Place all of the hazelnuts on a baking tray. Bake for 20 minutes or until golden. Allow to cool.
Place sugar, water, salt and 1 cup of toasted hazelnuts in a medium sized saucepan on medium high heat. Stir until sugar is dissolved. Add glucose syrup and mix until well combined. Turn heat down to medium and allow to bubble away, stirring occasionally until it turns a deep golden colored syrup. Once it reaches that color turn off the heat and add the bicarb soda. Stir immediately until well combined. Pour onto a baking tray and allow to set for 20 minutes until hard.
Break into smaller pieces and place in a food processor. Process until it turns into a paste. Pour into a bowl and cover with plastic wrap. Set aside until ready to use.
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