Cream-Filled Hazelnut Tea Cake Recipe

Name: Cream-Filled Hazelnut Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup low-fat milk; 1 tablespoon butter or stick margarine; 2 large eggs, separated; 1/2 cup sugar; 1 cup sifted cake flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1/4 cup finely chopped hazelnuts, divided; 1 teaspoon powdered sugar

Servings: persons

Cooking spray
1/2 cup low-fat milk
1 tablespoon butter or stick margarine
2 large eggs, separated
1/2 cup sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup finely chopped hazelnuts, divided
1 teaspoon powdered sugar

1
Preheat oven to 350u00b0.
2
Coat an 8-inch round cake pan with cooking spray. Line bottom of pan with a round of wax paper; coat wax paper and sides of pan with cooking spray.
3
Combine milk and butter in a small saucepan; place over medium heat 4 minutes until mixture almost comes to a simmer. Remove from heat, and set aside.
4
Beat egg whites in a large bowl until soft mounds form. Gradually add sugar, beating until stiff peaks form. Beat in egg yolks.
5
Combine flour and baking powder in a small bowl. Add half of flour mixture to egg mixture; beat briefly. Add hot milk mixture and vanilla to egg mixture; beat until thoroughly combined. Beat in remaining flour mixture and 3 tablespoons of hazelnuts. Batter will be thin. Pour into prepared pan, and sprinkle remaining 1 tablespoon hazelnuts over batter. Bake at 350u00b0 for 23 minutes until top springs back when lightly touched. Cool in pan on a wire rack 10 minutes. Run a knife around sides and unmold cake. Peel off wax paper, and place cake, right side up, on a rack. Let cool completely.
6
Split cake in half horizontally, using a serrated bread knife. Spread chilled Pastry Cream over bottom portion. Add top cake layer, and chill 1 hour. Remove from refrigerator 20 minutes before serving. Sift 1 teaspoon powdered sugar over top.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cooking spray, 1/2 cup low-fat milk, 1 tablespoon butter or stick margarine, 2 large eggs, separated, and more.

Yes, Cream-Filled Hazelnut Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream-Filled Hazelnut Tea Cake

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