Hazelnut Crunchy Cake
45g dark chocolate
10g vegetable oil
60g paillete Feuilletine
Hazelnut Sponge Cake:
40g ground hazelnut
1/2tsp baking powder
Hazelnut Custard Cream
250g whipping cream
100g instant custard powder
140g praline paste
Decorate; toasted hazelnuts
Beat eggs until foamy, add sugar, beat until thick and pale.
Sift in flour and baking powder and ground hazelnuts in 3 additions. Fold
Pour in milk and oil, mix.
Pour into 6x6in square mould. Bake 25-30min at 180C.
Make Crunchy Base:
Melt chocolate. Add oil, mix. Add to paillete Feuilletine. Mix. Press into bottom of 6x6in square ring with baking powder(cake is taken out by now and ring/mould is washed.)
Beat cream until stiff peak.
Add milk to custard powder and beat until thick. Add cream to custard and fold. Add in praline paste and fold.
Cut sponge cake horizontally into 3 layers.
Place crunchy base on the bottom
Sandwich the hazelnut sponge cake with layers of hazelnut cream, so the layers are as following: crunchy base, cream, sponge, cream, sponge etc. When putting layers of cream, pipe it in thin rows.
Slice cake into a square. Spoon remaining cream into piping bag with round nozzle. Pipe cream on top of acke, sprinkle with toasted and chopped hazelnut.
Pipe the hazelnut custard cream
(Source: Flickr / bakingexplosion)
Christmas Crunchy Fruit Cake
150g sifted SR flour
2 eggs beaten
Crushed walnuts (optional)
4tbsp lemon juice
zest of 1 lemon
180C. Beat butter with sugar until smooth, add eggs. Mix in flour, mixed fruits, (walnuts). Add zest and lemon juice and milk, stir. Pour in pan lined with baking paper and greased. Bake 1hr.
If you have fan forced mode, use that for last 20-30 minutes to make sure centre is cooked.
chocolate raisin walnut cake (super moist)
Recipe: makes 1 8in cake+ 1 loaf cake
256g SR flour
1c cocoa powder
370 ml boiling water
raisins, walnuts, 1/4c rum
180C. Mix cocoa with boiling water until smooth. Set aside
Beat butter and sugar until smooth, add eggs, then alternate flour with cocoa mixture, ending with flour. Add rum. Fold in raisins and walnuts. Bake for 25 minutes.