Hazelnut cake with chocolate cream on Tasty Blog

Recipe: Source: https://www.vkusnyblog.com/recipe/funduchnyj-tort-s-shokoladnym-kremom/Примечания by Ingredients: Nuts. For this cake, I ground hazelnuts using a chopper. If you do the same, keep in mind that the nuts should not be heavily roasted. I've already told you how to remove the skins from hazelnuts without roasting them. If you have ready-made hazelnut flour - use it, by weight you need to take the same amount as the nuts. Almonds and, accordingly, almond flour are also suitable.Flour. The recipe is for ordinary wheat flour of the highest grade with a protein of 10.5 g per 100 g. Stronger flour for this dough should not be used Eggs. The size of eggs is C-1 or M. This is about 50-55 g without shells. Remember that room temperature eggs when whipped give a larger volume and more stable mass than eggs from the refrigerator.Nutella. Any chocolate-nut post, close in flavor and consistency to Nutella, is suitable. butter. Here you need butter with a fat content of 80% or higher, room temperature. mascarpone. This cheese before preparing the cream should be allowed to stand at room temperature for about half an hour. Substitution for cream cheese curd (aka crème cheese) is technically possible, but the difference in flavor will be great. Coffee. It is best to brew natural coffee, instant coffee gives a different taste and flavor. cocoa powder. I use alkalized cocoa, but ordinary powder will do. The difference will be that it will give a less intense color than alkalized. Nesquiks and other soluble stories are not suitable here. Let's move on to cooking. Prepare the biscuit. Grind the nuts finely with a chopper and a food processor. Combine with flour and baking powder, mix. It is important to make sure that there are no lumps in the mixture. Combine the eggs with sugar, vanilla sugar and salt and beat until the volume triples. Gradually add the nut and flour mixture to the egg mixture and stir gently with a spatula from bottom to top. Transfer the dough into a mold and send it to an oven preheated to 170 degrees Celsius. Bake until ready, about 40 minutes. Turn the mold with the ready biscuit on a rack and leave for 10-15 minutes. Then take out the biscuit and cool it completely. Trim the unevenness, keep the trimmings for sprinkling the cake. Cut the biscuit into 3 cakes. Prepare the syrup: Combine coffee and water in a saucepan, bring to a boil and remove from the heat. Add sugar and stir. Leave covered for 10 minutes, then strain through a fine sieve. The syrup is ready. Prepare the cream. Combine room temperature butter with Nutella and cocoa. Beat until smooth. Knead the mascarpone with a spatula. Add to the rest of the mixture and whisk on low speed until combined. Lifehack just in case. If your cream has, God forbid, separated, don't panic. Place the bowl of cream in a larger bowl filled with ice cold water and whisk again. The cream will come together into a smooth mass. Prepare the sprinkles. Combine the biscuit trimmings, nuts and 1 tsp. of cocoa in a chopper. Almost all cakes I assemble in a ring mold, this one is no exception. Set aside about 1/5 of the cream for the outside. Put the first cake on the bottom and soak it well with syrup. Spread half of the cream and smooth it out. Repeat with the second cake and the second half of the cream. Cover the cream with the third cake, soak it. Wrap the form in foil and send it to the refrigerator overnight or at least for 6 hours. After stabilization in the refrigerator, remove the ring from the cake and cover the top and sides with the pending cream. Allow the finishing cream to stand for 20 minutes outside the refrigerator before spreading it. Decorate the sides of the cake with crumbs. Place truffles on top (if desired) and sprinkle the surface with cocoa through a strainer. The cake is ready! Enjoy your tea party! Recipe source: https://www.vkusnyblog.com/recipe/funduchnyj-tort-s-shokoladnym-kremom/