Recipe: Tender hazelnut cake

Name: Tender hazelnut cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: French
Ingredients: 7 oz (200 g) of roasted Piedmont hazelnuts (to roast: pour the hazelnuts into a pan and stir until the kitchen smells wonderful, then grind them in a food processor to make a nice powder); 5 eggs; 4.25 oz (120 g) of caster sugar; 2.8 oz (80 g) of sugar for tightening the whites; 1 lemon zest; Icing sugar

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

Recipe Tender hazelnut cake - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 15 min

Cook 45 min

Total 1h

Servings 8 serv.

Tender hazelnut cake: 200 g of roasted Piedmont hazelnuts, 5 eggs separated, 120 g of sugar for the yolks and 80 g for the whipped whites. Bake for 35 to 40 minutes at 180°C. Unmold 10 minutes after removing from the oven, then dust with icing sugar. The secret: whiten the yolks well and fold in the hazelnut powder after the whipped egg whites, gently with a spatula.

Ingredients for 8 servings

Adjust for

servings

7 oz (200 g) of roasted Piedmont hazelnuts (to roast: pour the hazelnuts into a pan and stir until the kitchen smells wonderful, then grind them in a food processor to make a nice powder)
5 eggs
4.25 oz (120 g) of caster sugar
2.8 oz (80 g) of sugar for tightening the whites
1 lemon zest
Icing sugar

Step-by-step directions

1 Separate the eggs.

2 Whiten the yolks with 4.25 oz (120 g) of sugar (whiten: beat until the mixture becomes pale and fluffy).

3 Whip the whites until stiff peaks form and at the end fold in the remaining sugar (2.8 oz (80 g)), then continue beating while accelerating for 30 seconds.

4 Place your whites on your yolks and with a wooden spatula, fold gently by lifting, then when this operation is finished, fold in the roasted hazelnut powder. Pour your batter into a non-stick sponge cake mold such as teflon or flexipan. Bake for 35 to 40 minutes at 355°F (180°C) (gas mark 6). As usual, test with a knife tip: it should come out hot and dry.

5 Unmold 10 minutes after removing from the oven onto a cooling rack, let cool and dust with icing sugar. Many little things can accompany this tender hazelnut cake: a good hot chocolate sauce, an English cream with roasted coffee bits, the same English cream but this time with licorice or even Sauternes or acacia honey… in short, a real love poem! You can also fold in before baking some small pieces of fresh pineapple or dried apricots.

A chef's advice

Hazelnut cake is a must-have for Sunday pastry shops. It's the dish you cook when you want to impress without spending two days in the kitchen. Piedmont hazelnuts are the best choice if you can find them: they have a rounder flavor, less bitter than Turkish hazelnuts. In autumn and winter, when you're looking for something warm and comforting, this cake arrives right on time.

As for wines, this dessert pairs well with Moscato d'Asti, which has sweetness and bubbles. A Sauternes works too, especially if you pour a little of this wine into the English cream for the accompaniment. Light Beaujolais village can also work, really surprising.

For the accompaniment, you have plenty of choices: hot chocolate sauce drizzled in a thin stream, classic English cream, or even acacia honey coulis. Roasted coffee bits on English cream is very good. If you're tempted, fold in before baking some pieces of fresh pineapple or dried apricots: it adds a touch of acidity that wakes everything up.

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.