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We hope you got insight from reading it, now let’s go back to hazelnut layer cake with hazelnut cream frosting recipe. You can have hazelnut layer cake with hazelnut cream frosting using 23 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Hazelnut Layer Cake with Hazelnut Cream Frosting:
- Prepare of For Vanilla Hazelnut Cake.
- Prepare 3 cups of cake flopur.
- Prepare 1 tablespoon of baking powder.
- You need 1/2 teaspoon of salt.
- Get 1 2/3 cups of unsalted butter, at room temperature.
- Provide 1 1/2 of . cup granulated sugar.
- Use 4 of large eggs, lightly beaten.
- Provide 2/3 cup of whole milk.
- Prepare 2 teaspoons of vanilla extract.
- Prepare 1/2 teaspoon of hazelnut extract.
- Get of For Hazelnut Cream Frosting.
- You need 3 cups of cold heavy cream.
- Use 8 ounces of marscapone cheese, at room temperature.
- You need 1 cup of nutella hazelnut spread, at room tempersture.
- Use 2 cups of confectioner's sugar.
- Prepare 1 teaspoon of vanilla extract.
- Take of For Garnish.
- Take as needed of cocoa powder for sprinkling.
- Provide of Roasted hazelnuts aa needed.
- You need as needed of white chocolate shavings.
- Get of For Garnish.
- Use of Roasted hazelnuts aa needed.
- Take as needed of white chocolate shavings.
Steps to make Hazelnut Layer Cake with Hazelnut Cream Frosting:
- Preheat oven to 350. Spray a 10 inch, a 8 inch and a 6 inche cake pans with bakers spray.
- In a bowl whisk together flour, baking powder and salt.
- In another bowl beat butter and sugar until light and fluffy.
- Add flour mixture alternating with milk beating just until smooth then add eggs and bea just until combined.
- Pour the batter into the prepared o ans so that they all are the same height about 1 inch in each oan. You want the layers about the same height. Note my 10 inch pan seems to big but it's just because of its high sides.
- Bake until a toothpick comes out just clean. The times will be slightly different for each pan. The 6 inch will take about 10 minutes, the 8 inch about 11 to 13 minutes and the 10 inch about 13 to 16 minutes. Cool on racks in pans 10,inutes then remove from pans to cool completely before frosting.
- Make Hazelnut Cream Frosting.
- In a bowl beat nutella and marscapone until smooth.
- In another large bowl beat cream until it starts to thicken, add sugar and vanilla and beat until it holds its shspe.
- Fold nutella/marscapone into whipped cream in 3 additions until uniform in color.
- Assemble Cake.
- Place 10 inch cake layer on a platter bottom up.
- Frost with the hazelnut cream.
- Center the 8 inch cake layer on the 10 inch layer, bottom up.
- Frost with more hazelnut cream.
- Finally center the 6 inch layer on the 8 inch layer and frost with more hazelnut cream. Neater up the whole cake with remaing frosting.
- Sprinkle top with cocoa powder then decorate with whole roasted hazelnuts and white chocolate shavings. Chill at least 2 hours before slicing.
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