Indulge in the rich flavors of hazelnut with our decadent Hazelnut Cake topped with Hazelnut Penuche. This delightful dessert combines the nutty essence of hazelnuts with the caramelized sweetness of penuche frosting, creating a truly irresistible treat. Perfect for any occasion, this hazelnut-infused cake promises to satisfy your cravings and delight your taste buds. Experience the perfect blend of flavors with our Hazelnut Cake with Hazelnut Penuche.
DELICIOUS HAZELNUT CAKE WITH HAZELNUT PENUCHE
Rated 2.0 stars by 10 users
Category
Cake
Cuisine
American
Servings
8" Square Cake
Prep Time
30 minutes
Cook Time
30 minutes
Savor the exquisite taste of our Hazelnut Cake with Hazelnut Penuche, a delightful dessert that harmonizes the rich nuttiness of hazelnuts with the creamy sweetness of penuche frosting. This decadent recipe features layers of moist hazelnut-infused cake, perfectly complemented by a luscious hazelnut penuche topping. Indulge in the luxurious flavors and textures of this homemade treat, ideal for special occasions or simply as a delightful indulgence any time of the year. Elevate your baking repertoire with our irresistible Hazelnut Cake with Hazelnut Penuche recipe, sure to impress and delight with every slice.
Native Vanilla
Ingredients
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2 cups hazelnuts
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2 large eggs
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200g or 1 cup brown sugar
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1 ¼ tsp baking powder
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75g ⅓ cup hazelnut butter
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90g ½ cup canola oil
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130g or 1 cup cake flour
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110g or ½ cup buttermilk or plain kefir
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2 teaspoons pure vanilla extract
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½ tsp fine sea salt
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56g or ¼ cup butter
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65g or ⅓ cup brown sugar
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60g or ¼ cup whole milk
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75g or ⅓ cup hazelnut butter
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1 tsp pure vanilla extract
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¼ tsp fine sea salt
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175g or 1 ¾ cups powdered sugar sifted
Hazelnut Butter
Hazelnut Cake
Penuche Frosting
Directions
Make the hazelnut butter
Preheat your oven to 350°F. Spread the hazelnuts evenly on a baking sheet and toast them for about 10 minutes, shaking the pan halfway through to ensure even toasting.
While the hazelnuts are still warm, place them in a food processor and begin grinding. Pause the machine occasionally to scrape down the sides as the nuts break down. Continue until you notice a thick paste forming, followed by a looser consistency. After approximately 10 minutes, you should achieve a very loose, soup-like paste. Transfer the paste to a mason jar for storage.
Make the cake
Preheat the oven to 350 F. Line a 8 or 9” square pan with parchment paper.
Crack the eggs into a bowl (you can use either a bowl with a hand mixer or a stand mixer) and add the sugar. Begin beating them immediately, using the paddle attachment if using a stand mixer, until they become very light and frothy. While beating, add the oil and continue mixing until well combined.
Add the hazelnut butter, vanilla and salt and beat to combine.
Sift the cake flour over the batter, along with the baking powder. Start the mixer, and as it beats, gradually pour in the buttermilk. Mix until the cake batter is well combined and has a shiny appearance.
Pour the batter into the prepared pan. Bake the cake for 30-40 minutes, or until a cake tester inserted into the center comes out clean, or when you lightly press the top and it springs back
Let it cool before making the topping.
Make the penuche
In a saucepan, melt the butter over medium-low heat. Once melted, add the sugar and whisk to combine. Allow the mixture to come to a boil and cook for approximately 2 minutes. Next, add the milk and whisk again. Let the mixture cook for an additional 2 minutes without stirring, then remove from the heat.
Incorporate the hazelnut butter, salt, and vanilla, stirring until well combined. Add the powdered sugar and vigorously whisk to dissolve all sugar particles, achieving a very smooth, shiny frosting.
Pour the penuche over the cake, ensuring an even layer, and allow it to set. Shortly afterward, you'll observe the penuche developing a matte surface and thickening. After approximately an hour (you can speed up this process by placing it in the fridge), it will set into a soft yet stable layer