Hazelnut Layer Cake with Espresso Buttercream, Chocolate Frangelico Ganache and Toasted and Gilded Hazelnuts – a delicious recipe with hazelnut flour, flour, eggs, sugar, egg whites, Frangelico. Easy to follow and perfect for any occasion.
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Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
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In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps.
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Set aside.
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In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs.
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Set aside.
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In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form.
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Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
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Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets.
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Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes.
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Remove from the oven and cool completely.
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To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan.
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Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top.
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Place another layer of the cake on top and soak with the simple syrup.
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Spread a layer of buttercream and then a layer of ganache.
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Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top.
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Chill the cake completely to set.
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When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish.
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Return to the refrigerator again to set the top.
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Spread the remaining ganache over the top to make a smooth finished coat.
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Trim any excess ganache from the sides of the cake.
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Press the toasted and chopped hazelnuts onto the sides of the cake.
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Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
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Frangelico and Espresso Simple Syrup:
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4 cups water
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4 cups sugar
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1/2 cup Frangelico liqueur
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1 cup strong coffee
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Combine all of the ingredients and bring to a boil.
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Cook until the sugar is dissolved and the alcohol has evaporated.
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Cool completely.
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2 1/4 pounds sugar
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Water, to moisten sugar
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32 egg whites
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6 pounds butter, cut into 1/2-inch cubes
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1 tablespoon vanilla extract
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3 tablespoons coffee extract
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Pour sugar and just enough water to moisten it in a large heavy bottomed pot.
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Bring sugar to a boil, stirring constantly.
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Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water.
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Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer.
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When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks.
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While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar.
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Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes.
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When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter.
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The butter may separate and become watery, but continue to whip on high until the water is re-incorporated.
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It is very important that the egg white meringue is completely cool so as not to melt the butter.
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When all the butter has been added, continue to beat until the buttercream is smooth and creamy.
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Reduce the mixer speed to low and add the coffee and vanilla extracts.
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10 pounds semisweet or 54-percent cocoa chocolate, pistols or chopped
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16 cups heavy cream
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1 cup Frangelico liqueur
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Place chocolate pieces in a large bowl.
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Bring the heavy cream and Frangelico to a boil and pour over the chocolate.
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Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted.
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Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
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1 pound hazelnuts, toasted
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Nonstick cooking spray
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Gold leaf (*See cook's note)
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Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess.
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Place a single nut on the gold leaf and gently brush the gold onto the nut.
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Set aside to garnish the finished cake.
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*Cook's Note: Gold leaf is edible and available at specialty spice and pastry supply stores.
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 3/4 pounds hazelnut flour, 1 1/4 pounds all-purpose flour, 32 eggs, 2 pounds sugar, plus 1 3/4 pounds sugar, and more.
Yes, Hazelnut Layer Cake with Espresso Buttercream, Chocolate Frangelico Ganache and Toasted and Gilded Hazelnuts 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.