The Baking Diaries since March 30th, 2011

Hazelnut Crunchy Cake

Recipe: 

Crunchy Base:

45g dark chocolate

10g vegetable oil

60g paillete Feuilletine

Hazelnut Sponge Cake:

150g egg

65g sugar

20g milk

20g oil

60g flour

40g ground hazelnut

1/2tsp baking powder

Hazelnut Custard Cream

250g whipping cream

100g instant custard powder

230g milk

140g praline paste

Decorate; toasted hazelnuts

Sponge Cake:

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.

Cool

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.)

Chill.

Make cream:

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.

Assemble:

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

Recipe- 6in

100g butter

100g sugar

150g sifted SR flour

2 eggs beaten

2tbsp milk

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.

merry christmas!

chocolate raisin walnut cake (super moist)

credits!

Recipe: makes 1 8in cake+ 1 loaf cake

173g butter

256g SR flour

2c sugar

1c cocoa powder

370 ml boiling water

raisins, walnuts, 1/4c rum

3 eggs

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.