HAZELNUT WAFFEE CAKE RECIPE: Butter, for greasing pans 2 tbsp cake flour, plus 3 1/3 cups, divided 4 large eggs, at room temperature, lightly beaten 1/3 cup hazelnut-flavored spread 1 tsp vanilla essence 1 3/4 cups granulated sugar 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup peeled, toasted and finely chopped hazelnuts 3 sticks (24 tablespoons) unsalted butter, at room temperature 1 cup sour cream, at room temperature Method: To make the cake, grease 2 (9 by 2-inch) round cake pans with butter and line bottoms with parchment paper. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside. Preheat oven to 350 degrees F. In a medium bowl whisk together the eggs, spread, and vanilla essence until blended and set aside In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cakeskewer into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours. To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. . Decorate the cake as u like.. Frosting recipe n tips r in comments #MustTry #GiveFeedback #ShareIt #PostPics
Posted on: Thu, 10 Jul 2014 10:57:05 +0000
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