The water cake with hazelnut cream is soft and light, ideal for breakfast, snack, and as a simple dessert at the end of a meal.

A dessert you can prepare in no time, that will give you genuineness and even the little ones will rejoice for this preparation.

If you love easy, homemade, and tasty cakes, check out these other recipes below:

Ingredients

Tools

Here are the tools I used which I find useful for making this recipe.

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In a bowl add the eggs at room temperature and the sugar.
Begin to beat with the whisk, add the pinch of salt and the grated orange zest.
Vanilla or other essence is also suitable for flavoring.
Now also add the oil in a stream and the water, continuing to mix with the whisk.
Once the liquids are finished, start adding the sifted powders: flour, potato starch, and baking powder.
Be careful not to use the whisk at too high a speed, otherwise, the flour will scatter everywhere.😉
When the dough is ready, take your 8.5-inch mold and butter and flour it.
If you prefer, you can line it with compostable parchment paper.
In a small bowl, put the hazelnut cream and the milk, about 2/3 teaspoons (of milk) are enough to make it smoother and creamier than it is.
With this trick the cream won’t harden too much even after baking.
Pour half of the batter into the mold and add in the center the 6 teaspoons of cream mixed with milk.
I suggest staying more towards the center, so it doesn’t spill over the edges.
Cover with the remaining batter.
Now bake at 350°F in a preheated fan oven, for about 40 minutes.
Always do the toothpick test before taking it out of the oven.
If necessary, leave it a few minutes more or less. Always adjust according to the power of your oven.
Once it’s ready, you can sprinkle with powdered sugar and cinnamon.
Are you ready to enjoy this homemade, fragrant, and genuine cake?
Enjoy

The water cake with hazelnut cream can be stored under a cake dome for 1 or 2 days.

For longer storage, place it in an airtight container and keep it in the fridge

Duration: 3 days

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