Moist and soft hazelnut butter cake with freshly toasted and ground hazelnuts. Hazelnut penuche frosting, made with brown sugar and freshly ground hazelnut paste, gives this cake a delicious flavor.
Hazelnut Butter– 2 cups hazelnutHazelnut Cake– 2 large egg– 200g or 1 cup brown sugar– 1 ¼ tsp baking powder– 75g ⅓ cup hazelnut butter– 90g ½ cup canola oil– 130g or 1 cup cake flour– 110g or ½ cup buttermilk or plain kefir– 2 teaspoons pure vanilla extract– ½ tsp fine sea saltPenuche Frosting– 56g or ¼ cup butter– 65g or ⅓ cup brown sugar– 60g or ¼ cup whole milk– 75g or ⅓ cup hazelnut butter– 1 tsp pure vanilla extract– ¼ tsp fine sea salt– 175g or 1 ¾ cups powdered sugar sifted
INGREDIENTS
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INSTRUCTION
Preheat oven to 350. To ensure uniformity, toast hazelnuts on a cookie sheet for 10 minutes, shaking every 5 minutes.
STEP 1 .
Process warm hazelnuts. Stop the machine to scrape ground nuts. In 10 minutes, the paste will thicken, loosen, and become soup. Mason-jar it.
STEP 2.
Heat the oven to 350. Line an 8- or 9-inch square pan. A hand mixer or stand mixer paddle attachment may beat eggs and sugar until bright and frothy. Mix with oil.
STEP 3.
Mix hazelnut butter, vanilla, and salt. Mix flour and baking powder. Add buttermilk. Cake-make. Bake it. A clean cake tester or springy top indicates 30-40 minutes. Cool top.
STEP 4.
Melt butter in a pot on medium-low. Stir in sugar after melting. Boil for 2 minutes. Add milk. Whisk. Cook without stirring for 2 minutes, then remove from heat. Whisk in salt,
STEP 5.
vanilla, and hazelnut butter. Mix the powdered sugar thoroughly to break up lumps and make a smooth, sparkling frosting. Pour it evenly on the cake and set.
STEP 6.
Penuche becomes matte and thickens with time. After an hour, it forms a soft yet durable coating (refrigerating speeds this up).