Coffee Hazelnut Vertical Layer Cake скачать в хорошем качестве

Coffee Hazelnut Vertical Layer Cake

Hazelnuts and coffee, a dangerously addictive combination. I could eat the whole cake by myself haha. Yes my hands don't look great, especially in this video - hope that doesn't prevent you from trying this recipe. Anyone with eczema, I'm sure you know the struggle... :( NOTE: For the hazelnut butter, you can either use store bought or home made. Here's how to make hazelnut butter from scratch: Blend roasted hazelnuts (for this cake, use 170g) in a food processor or blender. Scrape the sides every once in a while. Eventually it will become a smooth thick liquid - this may time some time. When the hazelnuts have become smooth, transfer into a container. *Make sure your hazelnut butter is not warm when adding to the cream, or your cream may separate (room temperature hazelnut butter is ok though!). This video better illustrates how to make hazelnut butter:    • How To Make Hazelnut Butter in 15 minutes!   → Subscribe for more videos!    / @thesugarhideout   → Follow me on Instagram:   / thesugarhideout   email: [email protected] ----- Music: Something New - by Jonny Easton Link:    • Soft Piano Music - Royalty Free - Somethin...   Home - by Jonny Easton Link:    • Home - Piano Ballad Music - Royalty Free   Check out his channel Link:    / jonnyeaston   Equipment I use: Camera: Canon 80D Lens: Canon EF 50mm f/1.8 STM Microphone: Deity D3 Pro Tripod: Geekoto 191cm Aluminum Alloy Tripod Neewer Portable 5 in 1 Reflector (120cm x 180cm) Software: Premiere Pro CS6 ---- Ingredients: Coffee Sponge Cake 65g butter 65g milk 10g instant coffee 65g all purpose flour 15g cornstarch 7g Vanilla extract 4 egg yolks 4 egg whites 85g sugar Candied Hazelnuts 60g hazelnuts 50g sugar ½ tsp. coconut oil Hazelnut Whipped Cream 1.5 tsp. gelatin 30g water 250g heavy cream 35g powdered sugar 170g hazelnut butter (check notes above for more info) 10g vanilla extract Coffee Whipped Cream 125g heavy cream 10g powdered sugar 1 tsp. Instant coffee 10g water 1/2 tsp. gelatin 10g water \