Hazelnut Coffee Cake With Mascarpone Icing Recipes

HAZELNUT COFFEE CAKE

Steps:

• Preheat the oven to 350 °F, 175 °C. Grease a 9-inch round springform pan or a Bundt Pan with butter. Plce the hazelnuts in a baking pan and toast them for 7-8 minutes in the preheated oven. While the hazelnuts are still hot, place them in a large kitchen towel and rub them together to remove as much of their skin as possible. Once they have cooled, lift them and dust off the skins and pulse in a food processor until finely ground. Prepare the Greek coffee and allow it to cool comletely. In a large bowl, beat together the butter, sugar, and vanilla extract. Add the egg yolks and beat until incorporated. Add the coffee and whisk together. The mixture may appear curdled or broken but it will cometogether once the flour is added. Combine the flour, baking powder, salt, and hazelnuts in a bowl and whisk them together. Add the four mixture to the butter mixture in 2-3 batches being careful not to overmix. Add the milk and mix together. In a separate bowl beat the egg whites on high speed until stiff. Fold them into the cake batter. Transfer the batter to the prepared pan. Bake on the center rack for about 35 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Allow the cake to cool in the pan for about 15-20 minutes. Use a knife to releas the cake from the sides and center of the pan. Inver the cake onto a serving platter. Once the cake has cooled comletely dust with confectioner;s sugar or top with the mascarpone frosting. For the Mascarpone Frosting: Combine all of teh frosting ingredients together in a bowl and beat together until thick and fluffy. Serve the cake with Greek coffee. Kali Orexi!

HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F.
• Butter and flour two 8-inch cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.
• For the crunch:
• Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.
• For the filling:
• Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.
• For the topping:
• Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.
• To assemble the cake:
• Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

HAZELNUT LATTE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Generously butter two 20cm sandwich tins (ideally about 4.5cm deep or deeper) and line the bases with baking parchment. Put the hazelnuts into a food processor with 2 tbsp of the sugar, then pulse until finely chopped. Don't expect them to go as fine as ground almonds and avoid over-processing, as this can make the nuts greasy.
• Put the butter, milk and coffee powder into a small pan and heat gently until the butter has melted. Set aside.
• Now start the sponge. Crack the eggs into the bowl of a tabletop mixer, add the rest of the sugar and beat for 5-10 mins (or beat with an electric hand mixer in a large deep bowl for 15-20 mins) or until thick and billowy, and the mixture leaves a trail that holds for a couple of seconds. It is really important that the mixture has thickened, almost doubling in size, in order to achieve a light sponge.
• Mix the cornflour, plain flour and 1/2 tsp salt, and sift onto the whisked mixture. Using a large metal spoon, fold in very carefully. Sprinkle in the ground nuts, then fold these in too. Pour the warm milk mix around the edge of the bowl, and fold this in. Don't rush the folding, and continue with a light lifting and cutting motion until ribbons of liquid stop appearing. Divide the batter between the tins, then bake for 25 mins until risen to the middle and a burnished gold.
• Loosen the sides of the cakes with a palette knife, then cool in the tins on a rack for 20 mins (the cakes will level off, and possibly go a bit wrinkly, but that's normal). Carefully remove from the tins and cool, paper-side down.
• Make the syrup and the frosting while you wait. Put the sugar and 4 tbsp water into a small pan. Bring to the boil and leave for 1 min then take off the heat. Stir in the coffee and alcohol. Beat the mascarpone, hazelnut chocolate spread and coffee together with a wooden spoon, until silky and even.
• To assemble, cut the cold cakes horizontally across the middle, using a long serrated knife. With a pastry brush, dampen the cut surfaces all over with the syrup. Use it all. Put one cake layer onto a plate or stand, cut-side up. Spoon on 3 generous dollops of the frosting, then spread to the edges with a palette knife. The frosting should be about 5mm deep. Repeat with the next two layers. When you come to the final layer, place it cut-side down, so that the top of the cake is smooth. Paddle the rest of the frosting over the top and sides of the cake. The layer on the top can be thin. Clean the knife then use it to press a neat ring of nuts into the frosting on the side of the cake. Brush any excess away.
• For the topping, put 3 tbsp of the cream, 1 tsp icing sugar and 1 tbsp milk into a small bowl. Put the rest of the cream, milk and sugar, plus most of the dissolved coffee into a larger bowl. Whip the white cream, then the coffee cream, until they look like soft cappuccino froth, thick but still able to flow from a spoon. Pour most of the coffee cream onto the cake and push it out to cover the top. Whisk a little more coffee into what is left, so that it turns a few shades darker.
• To decorate with a characteristic latte 'tree' shape, load a pointy teaspoon with a little of the white cream. Start at the base of the tree, just right of the centre of the cake. Push the spoon into the coffee cream and let the white cream flow slowly. As it flows, drag the spoon then pull it gently away, to make a leaf-like shape. Repeat with more white cream on the left to make another leaf, then repeat 3-4 times, working up the cake top graduating from large to small leaves. Use the same technique to sweep a couple of arc shapes around the edge of the pattern.
• Use the dark cream to add detail to each leaf - you can paint this on with the tip of a teaspoon or a clean cocktail stick. Use a cocktail stick to drag the points of each leaf up and outwards. Draw a line down from the top of the 'tree' to the bottom to finish. The cake will keep for up to 2 days. Loosely cover any cut edges but avoid covering the cake directly as you could damage the decoration. Serve from the fridge or at cool room temperature.

HAZELNUT COFFEE CAKE

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line an 8 inch square baking dish with tin foil or parchment paper.
• In a food processor add the hazelnuts and almond flour and blend until its all of a similar fine flour like texture. Transfer the mixture to a bowl and stir in the eggs, baking soda, vanilla extract, honey, ground coffee and melted coconut oil and mix until well combined
• Pour the mixture into the lined baking dish. If topping with hazelnuts, evenly scatter them over the top of the batter.
• Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean.
• If topping with icing in a food processor or blender combine all of the ingredients for the icing and blend until smooth, you may need to add a splash of almond milk or water to get it really smooth.
• Once the coffee cake has completely cooled, evenly top with the icing and serve.