Right now I have the big problem that I just can not decide which recipe to put online next. Who’s in torment and stuff, right? After all, instead of Garam Masala, they have become these fine juicy hazelnut cakes. I just could not resist them when I looked through the pictures. And you definitely deserve something sweet!
The small fine hazelnut cakes
I can not tell you how happy I was when my new baking dishes came home a few weeks ago. Like a little child! I was so excited that I had to start immediately. And since you take what you have, I’ve just looked what the kitchen so forth. From Christmas baking, I still had ground and whole hazelnuts left, so it was clear that there would be a nut cake.
When I was little or better off we say young – in the early 30’s that’s more fitting – I wanted to bake a cake, but we just did not have enough flour at home, so I just added ground almonds. The cake was a dream, little Caro was happy and in the end full-bodied.
This is the advantage of baking with nuts, the cake gets nicely juicy and keeps the moisture longer than a “normal” cake. Since that day I love cake with nuts! Whether ground, chopped or whole!
That was a quick cake quickie, because I have to get ready for the next recipe!
- 150 g of flour
- 100 g of ground hazelnuts
- 1 teaspoon cinnamon
- 1 tbsp cocoa
- ¼ TL baking soda
- ½ tsp baking powder
- 1 pinch of salt
- 125 g soft margarine or butter
- 150 g finest sugar
- 1-2 teaspoons vanilla paste or 1 pck vanilla sugar
- 2 eggs (M)
- 125 ml buttermilk (see note)
- 100 g white chocolate or couverture
- 100 g sour cream (or normal cream)
- 40 g whole hazelnuts
- Preheat the oven to 175 ° C top / bottom heat and wipe the cake pan with some soft margarine, then dust with flour and tap the remaining flour.
- Put the flour, ground hazelnuts, cinnamon, cocoa, baking soda, baking powder and salt (all dry ingredients) in a bowl and stir gently with a whisk (this way you will make small lumps) until everything is mixed homogeneously.
- Mix the margarine, vanilla paste and sugar in a mixing bowl at high speed until the sugar slowly dissolves. Continue stirring, adding one egg at a time and mixing for about 30 seconds.
- Add one third of the flour mixture and one third of the buttermilk and carefully fold in with a mixing spoon, then fold in another third of the flour mixture and one third of the buttermilk. Lastly, first add the remaining flour and then as much buttermilk as necessary to achieve a thick consistency.
- It is best to pour the dough into a piping bag and distribute it evenly in the mold (this is of course not necessary for a large mold). Put the pan in the oven and bake on a medium rack for about 30 to 35 minutes. (big cake about 55 to 65 minutes) make a stick sample to check if the cake is cooked.
- Take out the mold and let it cool down, after about 15 minutes (large mold longer), gently throw it out and let it cool down further.
- Roast the hazelnut kernels in a pan or in the oven for about 5 minutes at about 150 ° C. Then allow to cool and chop small with a large knife. put aside.
- For the glaze, break the white chocolate into pieces and melt in a water bath (eg a smaller bowl in a medium-size pan with water), then add the sour cream by the tablespoon and stir in (at first it seems very firm, but it does if you continue stirring). Carefully spread the ganache glaze over the kitchen. Keep the cakes covered in a cool place min. 2 days.
The amount of dough is sufficient for a mold with 6 mini cakes with a total filling of 5 cups, for a large Gugelhupf doubling the amount and bake for about 55 – 65 minutes (chopstick sample!)
No buttermilk at home? No problem, simply add 2 teaspoons of apple cider vinegar to a measuring cup during preparation and make up to 125 ml with milk.
If you feel like it, you can still stir 1 handful of chocolate pieces under the dough