Chocolate Hazelnut Layer Cake

Edit

Recipe's preparation

Hazelnut Cake

1. Place egg whites in a clean and dry TM bowl. Cook for 5 minutes, 50degrees, speed 4 without the cup in place. If the egg whites are not all stiff you can put them back on for another minute or two. THe time will depend on the freshness of eggs. Once done, transfer to a large bowl and clean and dry TM bowl.

2. Mill nuts on speed 9 for 10 seconds, transfer to a small bowl.

3. Add egg yolks and sugar and mix on speed 4 for 30 seconds.

4. Add hazelnuts, flour, almond essense and mix on speed 4, 10 seconds.

5. Fold into egg whites and pour into two greased cake tins (about 21cm) and bake for 10min at 160degree oven (fan forced - 180degree for normal oven)

6. Once cooked, cool on wire rack.

 

Biscuit Layer

1. Melt butter for 3 minutes, 50 degrees speed 1.

2. Add biscuits and mix for 15 seconds, speed 8.

3. Press into greased and lined ring cake tin - (as close in size to cake tins as possible). Put in fridge to cool

Praline Layer

1. Melt butter and copha together for 4 minutes, 80 degrees, speed 2.

2. Add Nutella and mix for 30 seconds, speed 2.

3. Pour ontop of biscuit layer and refridgerate for at least 2 hours, prior to adding cake to top.

Custard Layer

1. Mill sugar for 10 seconds, speed 9.

2. Add all other ingredients and cook for 5minutes, 90 degrees speed 4.

3. Place one hazelut cake ontop of praline, pour custard and smooth across cake. Place second hazelnut cake ontop of custard. Place in fridge to chill for at least an hour.

Icing

1. If needed trim praline and biscuit layer to be flush with cake layers. Spread apricot jam over cake.

2. Roll marzipan out to a 28-30cm circle and cover cake.

3. Decorate with almonds or write on cake with any left over praline - melted down.

4. It is best to let the cake sit over night prior to serving.