The Filled Hazelnut Cake is a dessert of Italian origin. The base is a crumbly dough enriched with grated dark chocolate and chopped hazelnuts. The filling consists of a soft apricot and kirsch glaze, which adds a touch of acidity to the dessert. The cake is further garnished with fondant glaze, apricot jam, candied cherries, and slices of candied pineapple. It is a perfect dessert for those who love intense and indulgent flavors.
In a bowl, work the softened butter with the sugar, a pinch of salt, and the inside of the vanilla pod scraped with a knife
Add the grated chocolate and the egg, finally the flour mixed with the chopped hazelnuts
Quickly knead everything to obtain a smooth and homogeneous dough, gather it into a ball and let it rest in the refrigerator for about 2 hours
After the indicated time, roll out the dough on a floured board using a rolling pin and cut out four discs of 24 cm in diameter
Place them on the buttered and floured baking sheet and bake them at 180 degrees for 10-12 minutes
Carefully check the dough in the last minutes of baking to prevent it from darkening too much
Choose the most beautiful disc, cover it with a thin layer of apricot glaze, then with a layer of fondant glaze scented with kirsch, and use a knife blade to mark twelve slices
Cake mold
Blender
Flour duster
Pastry brush
Store the cake in an airtight container at room temperature for up to 3 days.
This filled hazelnut cake is a delicious option for a party or a special dinner. The chopped hazelnuts and apricot glaze give it a unique and inviting flavor. You can decorate it with candied cherries and slices of candied pineapple for an even more appealing presentation.
Italia
| Energy (kcal) | 187.39 |
| Carbohydrates (g) | 19.53 |
| of which Sugars (g) | 12.34 |
| Fat (g) | 10.78 |
| of which Saturates (g) | 4.35 |
| Protein (g) | 2.85 |
| Fiber (g) | 1.67 |
| Sale (g) | 0.07 |
