Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!
As I recently have some time, I had been surfing on the internet last week. Trying to find new, fascinating ideas, inspirational meals that I’ve never tasted before, to treat my loved ones with. Searching for a long time but could not discover too many interesting things. Right before I thought to give up on it, I came upon this yummy and easy dessert by luck at Suncakemom. It seemed so mouth-watering on its pic, it required prompt action.
It absolutely was not so difficult to imagine the way it is created, how it tastes and how much my husband will like it. Actually, it is extremely simple to delight the guy in terms of treats. Anyhow, I visited the website and used the precise instuctions which were combined with nice pictures of the operation. It just makes life much easier. I can imagine that it’s a bit of a hassle to shoot photographs down the middle of baking in the kitchen as you ordinarily have sticky hands thus i sincerely appreciate the time and effort she placed in for making this blogpost and recipe conveniently implemented.
With that said I’m empowered to present my own recipe similarly. Many thanks for the thought.
I was tweaking the initial formula create it for the taste of my loved ones. I can say that it was an awesome outcome. They loved the taste, the consistency and loved having a delicacy such as this in the middle of a hectic week. They basically asked for more, more and more. Thus the next time I am not going to commit the same mistake. I’m gonna multiply the amount to make them happy.
This nut cake recipe recipe was provided to us by SunCakeMom
Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.
Pour the milk into it as well and knead until even.
Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.
After half an hour, take the dough out of the bowl onto a floured surface.
Divide it into 4 equal pieces and make balls out of them.
Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.
Set the 3 pieces of balls aside and work with the first one.
Put it on the floured surface roll it out to a circle shape, size of the baking tin.
Lay the flattened dough into the tin, adjust it if necessary.
Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.
Spread third of the jam on the first layer of the the dough evenly.
Sprinkle third of hazelnuts on top.
Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.
Finish this process with rolling out the last ball and place it on top.
Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.
Place it into the preheated oven for about 40 minutes or until the top is golden brown.
For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.
Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.
Decorate top with whole hazelnuts.
Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.