Recipe: Hazelnut soft Cake

Name: Hazelnut soft Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: Hazelnut soft Cake, serves 6 to 8 people200 grams (7 ounces) of roasted hazelnuts (turn the nuts into powder in a mixer, put the powder into a heated frying pan without any fat, stir continuously until you get a light-brown colour. Let cool and keep aside); 5 eggs; 120 gr (4.25 oz) (4 ounces) of sugar; a piece of lemon peelicing sugar

By chef patrick Asfaux 5/5 (21 reviews) · 🍳 12 made it

Prep 15 min

Cook 45 min

Total 1h

Servings 8 serv.

Hazelnut soft cake: 200g of roasted Piedmont hazelnuts, 5 eggs separated, 120g sugar for yolks and 80g for whipped whites. Bake 35 to 40 minutes at 180°C. Unmold 10 minutes after cooling, dust with icing sugar. The key: whiten yolks well and fold hazelnut powder into stiff whites very gently with a wooden spatula.

Ingredients for 8 servings

Adjust for

servings

Hazelnut soft Cake, serves 6 to 8 people

200 grams (7 ounces) of roasted hazelnuts (turn the nuts into powder in a mixer, put the powder into a heated frying pan without any fat, stir continuously until you get a light-brown colour. Let cool and keep aside)
5 eggs
120 gr (4.25 oz) (4 ounces) of sugar

a piece of lemon peelicing sugar

Step-by-step directions

Clarify the eggs.

Blanch the yolks with 120 gr (4.25 oz) (4 ounces) of sugar (blanch: whip until the mixture becomes white).

Whisk up the whites and at the end, mix in the remaining sugar (80 gr (2.8 oz)) and carry on whisking for 30 seconds.

Lay the whites on top of the yolks and gently mix by lifting with a spatula. When done, mix in the roasted hazelnut powder.

Poor the mixture into a a non-adhesive sponge-cake baking-tin (Tefal or Flexopan).

Bake for 35-40 mn at 180° C (355°F). As usual, probe the cake with the tip of a knife which should come out hot and dry.

10 mn after taking it out of the oven, remove it from the baking-tin, let it cool on a grille and powder it with icing-sugar.

Loads of little things can complement your hazelnut soft Cake :

A nice warm chocolate-sauce, custard with little bits of toasted coffee, that same custard flavoured with liquorice or even sauterne wine or acacia honey… A real love poem !

Chef's tip

Hazelnut cake is a Sunday pastry staple. It's the kind of dessert you bake when you want to impress without spending all day in the kitchen. Piedmont hazelnuts are your best choice if you can find them: they have a rounder, less bitter taste than Turkish hazelnuts. In autumn and winter, when you're after something warm and comforting, this cake hits the mark perfectly. For wine pairing, this dessert works beautifully with Moscato d'Asti, which has sweetness and bubbles. Sauternes also works well, especially if you add a splash to the accompanying crème anglaise. Light Beaujolais village is a surprising option too. For accompaniments, you're spoiled for choice: hot chocolate sauce drizzled on top, classic crème anglaise, or even acacia honey coulis. Toasted coffee flakes scattered over the crème anglaise is excellent. If you're tempted, add fresh pineapple chunks or dried apricots before baking: they bring a hint of acidity that lifts the whole thing.

Frequently asked questions

Can I substitute Piedmont hazelnuts with regular hazelnuts?

Yes, absolutely. Regular hazelnuts work fine, just slightly more bitter. Roast them well until fragrant, which will compensate. Quantities stay the same: 200g whole hazelnuts yield about 50g of powder.

How long does this cake keep in the fridge?

Three to four days in an airtight container. It dries slightly after 48 hours but stays soft. You can also freeze it whole for up to three weeks, wrapped in plastic wrap. Thaw at room temperature before serving.

Why does my cake collapse after coming out of the oven?

Usually the egg whites weren't whipped stiff enough. When you add the 80g sugar, beat for another 30 seconds until glossy and firm. Second trap: mixing too vigorously when folding in the hazelnut powder. Always use a wooden spatula, lifting very gently.