This Hazelnut Cake with Vanilla Cream and Cocoa is a decadent, multi-layered dessert that combines the richness of a hazelnut-based meringue with a velvety vanilla cream and a hint of cocoa. The cake features two main components: a protein-rich hazelnut meringue and a creamy, buttery filling. The contrast between the crisp, nutty meringue and the smooth, flavorful cream creates a dessert that is both indulgent and sophisticated.
This cake is perfect for special occasions, such as birthdays or holidays, where you want to impress your guests with a homemade dessert that looks and tastes amazing. Though it requires a bit of time and patience, the results are well worth the effort.
Full Recipe:
Ingredients
For the Vanilla Cream:
Chicken yolks – 10 large
Vanilla sugar – 16 g
Sugar – 180 g
Corn starch – 70 g
Milk – 600 ml
Butter – 250 g, at room temperature
Alkalized cocoa powder – 1 tablespoon
For the Hazelnut Protein Dough:
Chicken egg whites – 10 large
Vanilla sugar – 16 g
Powdered sugar – 250 g
Hazelnuts – 400 g, finely chopped or ground
Corn starch – 40 g
Salt – a pinch
Vanilla extract – a dash
For Baking:
Baking tray – 42×32 cm
Parchment paper or silicone baking mat for lining the tray
Step-by-Step Instructions
