Hazelnut Cake with Praline and Milk Chocolate Buttercream Frosting

Ingredients

  • ¼ cup whole hazelnuts
  • ¾ cup sugar
  • 9 tablespoons cake flour
  • 6 tablespoons cornstarch
  • 3 large eggs, at room temperature
  • 3 large egg yolks, at room temperature
  • ¾ teaspoon coarse salt
  • + 10 more ingredients
    • 1 tablespoon almond extract
    • ¾ cup vegetable oil
    • 5 large egg whites
    • 1 1/3 cups sugar
    • Pinch of coarse salt
    • 1 pound unsalted butter, firm but not chilled, cut into cubes
    • ½ teaspoon pure vanilla extract
    • 8 ounces milk chocolate, finely chopped
    • 2 tablespoons Dutch-processed unsweetened cocoa powder mixed with 2 tablespoons water
    • ¼ cup praline paste

1. Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside. 2. Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup...

View full recipe at SpringPad

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