The Hazelnut Filled Cake is a dessert of Italian origin. The base is a crumbly pastry enriched with grated dark chocolate and chopped hazelnuts. The filling consists of a soft apricot glaze and kirsch, which adds a touch of acidity to the dessert. The cake is further decorated with fondant, apricot jam, candied cherries, and candied pineapple slices. 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, and 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 surface using a rolling pin and obtain four disks of 24 cm in diameter.
Place them on a buttered and floured baking tray and bake at 180 degrees for 10-12 minutes.
Carefully check the dough in the last minutes of cooking to prevent it from darkening too much.
Choose the most beautiful disk, cover it with a thin layer of apricot glaze, then with a layer of fondant flavored with kirsch, and use a knife blade to score twelve slices.
Cake Pan
Blender
Flour Duster
Kitchen Brush
Store the cake in an airtight container at room temperature for a maximum of 3 days.
This hazelnut filled cake is a delicious option for a party or special dinner. The chopped hazelnuts and apricot glaze provide a unique and inviting flavor. You can decorate it with candied cherries and candied pineapple slices for an even more appealing presentation.
Italy
| 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 |
