Ingredients with Measurements:
- 1 cup hazelnuts, toasted and finely ground
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 6 egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1/4 cup hazelnut spread
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a food processor, pulse the hazelnuts until finely ground. Add the almond flour and powdered sugar and pulse until well combined.
3. In a large mixing bowl, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the granulated sugar, vanilla extract, almond extract, and salt, beating until stiff peaks form.
5. Fold in the hazelnut mixture into the egg white mixture until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. In a mixing bowl, beat the butter until creamy. Add the heavy cream and hazelnut spread and beat until well combined.
10. Spread the hazelnut frosting over the top of the cooled cake.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 325°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 450
- Fat: 31g
- Carbohydrates: 39g
- Protein: 8g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour.
- Hazelnut spread can be substituted with chocolate spread.
Variations:
- Add chopped hazelnuts or chocolate chips to the batter for added texture.
- Use different extracts such as coconut or orange for a different flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Toasting the hazelnuts before grinding them enhances their flavor.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Heat the cake in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar or cocoa powder.
- Top the cake with fresh berries or whipped cream.
Garnishes:
- Chopped hazelnuts or chocolate shavings.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake sinks in the center, it may be undercooked. Bake for an additional 5-10 minutes.
- If the cake is dry, it may have been overbaked. Reduce the baking time for the next batch.
Food safety advice:
- Make sure to use fresh eggs and wash your hands before handling them.
Food history:
- Macaroon cakes originated in France in the 16th century.
Flavor profiles:
- The cake has a nutty and sweet flavor with a creamy hazelnut frosting.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A