Hazelnut Torte May 20, 2015 – Posted in: Food – Tags: baking, Cake, sweet
It’s pretty impossible to escape from the kitchen without having an icing smear on you after baking your fave cake – so you might as well do it in style. Our full-body aprons are super cute and functional, with front pockets and all, and with our new lines print apron available, inspiration struck to get some baking done.
Recipe adapted from emmaduckworth.com
Prep time: 30 mins
Baking time: approx. 30 mins
For the cake:
1 C cake flour
1/2 C ground hazelnuts
1/2 C ground almonds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C butter, softened
1 C granulated sugar
1/2 cup light brown sugar
1 Tbsp vanilla extract
1 C sour cream
250g mascarpone cheese
1/3 C cocoa powder, sifted
1/3 C icing sugar, sifted
1 C cream cheese
Chopped + roasted hazelnuts
Preheat the oven to 180°C. Grease two 20cm round cake tins and line the base of each with a round of grease-proof paper, spraying some non-stick over again for good measure.
In a large bowl, sift your flour, ground hazelnuts and almonds, baking powder, baking soda and salt together, mixing the ingredients thoroughly. Set aside.
In another bowl, cream your butter, sugar and brown sugar together until light and fluffy. Mix in the vanilla extract. Adding them one at a time, beat in your eggs, making sure that they are incorporated completely before another addition.
With a large metal spoon, fold in your flour to egg mixture in three portions, alternating with two portions of sour cream (i.e flour, cream, flour, cream, flour) until the flour is just incorporated (you should still see some streaks)
Divide the batter evenly between prepared pans (I actually weighed the batter and divided it equally to get perfectly even height cakes). Smooth the batter into the pans, making sure it’s distributed ever so slightly more around the edges so that, when it rises, it rises evenly and not higher in the middle.
Bake the cakes for 25 – 30 minutes, or until cakes are lightly browned and a skewer inserted into the center comes out clean. Another great way to tell if your cake is done is to look at the edges, the cake will shrink and pull away from the cake tin.
When ready, remove from the oven and cool in the pans on a wire rack for 15 minutes before turning them out and carefully removing the greaseproof paper from their bottoms. Leave them on a wire rack to cool completely.
Whip the mascarpone and icing sugar until creamy. Add the cream cheese and whip to desired consistency. Take about 1/3 of the icing mixture and put into a separate bowl, whipping the cocoa powder into it – this icing will be used to sandwich the two halves together and the remaining icing mixture will be used on top.
Once the cake has cooled COMPLETELY (I made the cakes the day before and iced them the next day) spread the chocolate mascarpone filling on top of one half, ensuring it is smooth and level. Place the second half on top and start thickly spreading the white icing mixture on top, spreading thinly on the sides to create the naked look.
Once you’re happy with the icing, arrange your roasted hazelnuts as you wish on top, finishing off with some blueberries and blackberries.
Cut into 16 slices and serve as is with tea!
Download the recipe here.
Nikki + The Zana Girls xx