Glaze
To make the vanilla glaze add the powdered sugar to a small bowl along with the melted butter (cooled) and milk, and mix using a whisk until well combined. You may need an extra tablespoon of milk to get the right consistency.
To make the chocolate glaze repeat the same process as above using the addition cocoa powder. Thin out using milk if needed.
Pour the vanilla glaze on top of the cake and spread around. Add the chocolate glaze to a piping bag and snip the end off. Pipelines on top of the glaze. Use a toothpick or skewer to drag across the chocolate glaze lines. Place back in the fridge for 4 hour or overnight to set.
Let’s Decorate!
Take the chilled and set cake out of the springform and transfer to a serving plate using the baking paper at the bottom to help you.
Slowly unwrap the acetate. Cover the sides of the cake with the remaining chocolate pastry cream. Finish by covering in the remaining 2 cups of toasted and crumbed hazelnuts.
NOTES
Storage
This cake can be stored in an airtight container for up to three days.
How to skin hazelnuts
For this recipe you’ll need skinless hazelnuts. If you cannot find store bought hazelnuts you can skin them by placing them on a baking tray and baking them on 160C / 325F for 20 minutes. Once baked, take out of the oven, and pour into a clean tea towel. Bunch up the towel, encasing the hazelnuts inside and rub the heel of your hand on top. This will help the already loose and oily hazelnut skin to rub on the towel and against the other hazelnuts in the towel. Undo the towel and pick out the skinned hazelnuts. Continue this process until all the hazelnuts are skinned. Some hazelnut skins are stubborn and won’t come off. They’re ok to use.
Toasting the hazelnuts
To toast the hazelnuts, simply place them on a baking tray and bake for 20 minutes on 160C / 325F or until golden in color. Keep an eye on them because they can burn easily. Alternatively, you can place them in a deep skillet and toast them on medium high heat until golden. Again, don’t take your eyes off them or they will burn!
Eggs
You’ll be using the egg whites in this recipe to make the hazelnut dacquoise and the egg yolks to make the pastry cream.
Warm milk
You want the milk to be warmed to about 50C / 100F.
NUTRITION
Calories : 592kcal Carbonhydrates: 68g Protein: 10g Fat: 22g Saturated Fat: 14g Polyunsaturated Fat: 1g Monounsaturated Fat : 6g Trans Fat : 1g Cholesterol: 58mg Sodium: 559mg Potassium : 374mg Fiber: 2g Sugar : 49g Vitamin A: 729IU Calcium: 159mg Iron: 1mg
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