Hazelnut cake with nutella whipped cream 😊 скачать в хорошем качестве

Hazelnut cake with nutella whipped cream 😊

RECIPE HAZELNUT CAKE 100g AP flour 60g hazelnut flour 6g baking powder 1/4tsp salt 1tsp instant espresso (optional) 100g butter (at room temp) 120g sugar 2 eggs 80ml hazelnut milk (or any milk you have) 1tsp vanilla Cream butter and sugar until pale and fluffy (should take ~3mins on medium high). Add in eggs one by one and whisk until each is well incorporated. Mix in vanilla and milk. Sift the dry ingredients in and fold or gently mix on low speed. Bake in a greased 8 inch pan lined with parchment paper at 170C or 340F for 35-40mins. Cool in the pan for 10mins after baking then flip out and allow to cool down for 30mins - 1 hour. This cake will last in the fridge up to 3 days. (If not adding whipped cream the cake can last 5 days tightly wrapped) NUTELLA WHIPPED CREAM 150ml heavy cream (cold) 100g nutella 15g mascarpone pinch of salt 1tbsp instant pudding powder (to stabilize heavy cream) 50g roasted chopped hazelnuts Whisk nutella with mascarpone and salt. On the side whip heavy cream for 30 seconds then while whipping add in 1 tbsp of instant pudding mix. This will stabilize the heavy cream so we have more stability for piping. Once the heavy cream is at medium high peak stop whipping. Add 1/3 of the whipped cream to the nutella and fold it in. After a few folds you will need to use some speed/strength to get a smooth texture since the nutella is thick. Add another third of the whipped cream in and fold gently then repeat with the last. Transfer the cream into a piping bag. Cut the bag at a slight angle, creating a ~1cm wide opening across the cut. Pipe the cream onto the cake (cooled down!) in horizontal lines. Add roasted chopped hazelnuts on the top.