Wedding Cake with hazelnut cream Recipe
Servings: 13
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Ingredients
- Sponge:
- 4 eggs
- 100gr sugar
- 80 g flour
- 20 g starch
- ½ vanilla bean
- Hazelnut Cream:
- 250 ml whole milk
- 50 g sugar
- 1 egg
- 25 g flour
- ½ vanilla bean
- 2 tablespoons hazelnut paste
- 250 ml fresh cream to be used with 25 grams of sugar
- 2 tablespoons chopped hazelnuts
- Wet maraschino:
- 200 ml water
- 130 gr sugar
- 80 ml maraschino liqueur
- Sugar paste
- 30 ml water
- 5 g gelatin
- 50 g glucose
- Essence of vanilla
- 500 grams sugar + 200 g sugar paste to work
- 150 ml whipped cream to cover;
- Royal icing:
- 10 grams of egg white powder
- 60 ml water
- 400 g icing sugar
- 2 drops lemon
Directions
- For the sponge cake, (to be done the day before) Beat the eggs with sugar and vanilla, with the help of a mixer to whip until frothy, swollen and pale yellow. Add to the mix the sifted flour and starch, pour in and mix gently with a spatula from the top down, so as not remove everything. Pour the mixture on a baking pan previously greased and floured bake in a preheated oven at 180 degrees for about 25 minutes.
- For the hazelnut cream, heat the milk in a saucepan and add the split vanilla bean in half lengthwise. In another saucepan fitted sugar with the egg to form a light-colored froth, add the flour and stir well with a whisk. Remove the vanilla bean from milk and pour into the saucepan with the yolks, stir quickly with a whisk to prevent the boiling milk, cook the egg yolks and forming clots. When you got a smooth mixture, place the saucepan over very low heat and continue stirring until the cream thickens. Add the hazelnut paste and allow to cool the cream, while fresh whip cream with sugar and incorporate it lightly with a spatula (performing a movement from top to bottom) to the already cold hazelnut cream and add the chopped hazelnuts.
- For the syrup maraschino, heat the water with the sugar until it reaches the boil, let cool and add the maraschino.
- To prepare the sugar paste. Heat water in a saucepan and dissolve the gelatine previously soaked and squeezed, add the sugar and essence and dissolve thoroughly. Pour this mixture into the planet with the icing sugar and work well until we got a very compact paste. Continue to work the dough by hand with another sugar icing sugar and let it rest for a few hours wrapping it well with the film. Use about 200 grams for the decorations to prepare at least one day before they dry so well.
- To prepare the ice real. In a bowl whip the egg white with the powder with water and gradually add sifted icing sugar until mixture is very hard, add drops of lemon and a little more work '. Cover with foil because it can easily dry. Use of the frosting to make decorations or paste sugar paste decorations on the cake.
- Assembly. Cut the sponge cake into three discs, the first disc soaked with the syrup maraschino; stuffed with hazelnut cream, add the second hard and wet, stuff it with cream and close with the last disc of sponge and wet . Cover with a little 'cream and put nell'abbattitore for about 5 minutes. Roll out the sugar paste and cover the cake. Decorate with icing and sugar paste.
- Note: Based on the need to increase doses, this cake can be made for any occasion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 13 servings | |
| Calories 298 | |
| Calories from Fat 96 | 32% |
| Total Fat 10.83g | 14% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 149mg | 6% |
| Potassium 139mg | 4% |
| Total Carbs 41.96g | 11% |
| Dietary Fiber 0.8g | 3% |
| Sugars 16.38g | 11% |
| Protein 7.03g | 11% |
