Hazelnut Crunch Cake with Honeyed Kumquats

Hazelnut Crunch Cake with Honeyed Kumquats
Photo by Mark Thomas

Ingredients

  • 2 cups unhusked hazelnuts
  • ¾ cup honey
  • 5 large egg whites
  • 1 ½ teaspoons Chinese five-spice powder
  • 1 ½ cups whipping cream
  • ¼ cup water
  • ¾ cup sugar
  • + 19 more ingredients
    • ¾ teaspoon salt
    • 55 kumquats
    • 10 whole star anise or whole cloves
    • 1 tablespoon vanilla extract
    • ¾ cup unsalted butter
    • 1 tablespoon vanilla extract
    • 1 teaspoon almond extract
    • 1 cup unhusked hazelnuts
    • 1 ¼ cups whole milk
    • 3 tablespoons sugar
    • 1 cup sugar
    • 1 ½ cups sugar
    • 3 large egg yolks
    • 1 tablespoon baking powder
    • 2 cups all purpose flour
    • 4 teaspoons Cognac or brandy
    • 1 vanilla bean
    • 1 ½ 8-ounce containers mascarpone
    • 1 ½ cups Chardonnay

Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally. Mix in nuts. Pour onto foil; c...

View full recipe at Epicurious

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