Brown Sugar Layer Cake With Hazelnut Praline Cream

1. 1

   Preheat oven to 350u00b0F. Grease two deep 9-inch round cake pans.

2. 2

   Beat eggs and brown sugar in small bowl about 10 mins or until thick and creamy; transfer to large bowl.

3. 3

   Sift cornstarch, cream of tartar and baking soda twice into a second bowl or sheet of parchment paper, then sift over egg mixture. Gently fold dry ingredients into egg mixture. Divide mixture into pans. Bake about 18 mins. Turn immediately onto parchment-covered wire racks to cool.

4. 4

   Meanwhile, make praline: Stir sugar, 1/4 cup water and vinegar in small saucepan over low heat, without boiling, until sugar dissolves. Bring to a boil, then reduce heat and simmer, uncovered and without stirring, about 10 mins or until syrup is golden brown. Add hazelnuts. Pour praline mixture onto a baking sheet lined with parchment paper. Cool about 15 mins or until set. Break praline into pieces, then blend or process until mixture is as fine (or coarse) as desired.

5. 5

   Beat cream in small bowl with electric mixer until firm peaks form; fold in praline.

6. 6

   Place one cake on serving plate; spread with half of the cream mixture. Top with remaining cake and spread with remaining cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.