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 tsp vanilla extract
▢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
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