Delicious Recipes

Water Cake with Hazelnut Cream

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

A dessert you prepare in no time, will give you genuineness and even the little ones will enjoy this preparation.

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

  • Difficulty: Very Easy
  • Cost: Very Cheap
  • Preparation time: 15 Minutes
  • Portions: 8 People
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All Seasons

Ingredients

  • 2 eggs
  • 2.25 cups flour
  • 1 pinch salt
  • 2/3 cup water (at room temperature)
  • 1 orange zest (grated)
  • 6 tbsps vegetable oil
  • 1 packet baking powder
  • 1/5 cup sugar (you can go up to 1/3 cup for a sweeter cake)
  • 1/2 cup potato starch
  • 6 teaspoons hazelnut cream
  • as needed milk (to dissolve the cream, about two/three teaspoons will suffice)

Tools

Below I leave you the tools I used that I find valid for making the recipe.

If you are interested in purchasing them, you can click on the Amazon icon that appears next to the item and you will proceed directly to purchase.

  • 1 Pan
  • 1 Spatula
  • 1 Grater
  • 1 Bowl
  • 1 Electric Whisk

Steps

  • In a bowl, pour the room temperature eggs and sugar.

    Start whisking until stiff, add the pinch of salt and the grated orange zest.

    For flavoring, vanilla or other essence works as well.

    Now add the oil in a thin stream and the water, continuing to mix with the whisk.

    Once the liquids are finished, start adding the sifted powders, the flour, starch, and baking powder.

    Be careful not to use the whisk at too high a speed, otherwise the flour will spread everywhere.😉

    When the batter is ready, take your 8.66-inch pan and butter and flour it.

    If you prefer, you can line with compostable parchment paper.

    In a small bowl, put the hazelnut cream and milk, about 2/3 teaspoons (of milk) will be enough, we just need to make it smoother and creamier.

    With this trick, even when baked, the cream won’t harden too much.

  • Pour half of the batter into the pan and add the 6 teaspoons of cream mixed with milk in the middle.

    I say to stay more in the center, so it doesn’t spill out from the edges.

    Cover with the remaining batter.

    Now bake at 347°F in a preheated ventilated oven, for about 40 minutes.

    Always make the toothpick test before taking it out.

    If necessary, leave it a few more minutes or less. Always adjust according to your oven’s power.

    Once ready, you can dust it with powdered sugar and cinnamon.

    Are you ready to enjoy this homemade, fragrant, and genuine cake?
    Enjoy your meal

Storage of the water cake with hazelnut cream

The water cake with hazelnut cream is kept under a cake dome for 1 or 2 days.

For longer storage, place it in an airtight container that you will put in the fridge

Duration: 3 days

Duration: 3 days

FAQ

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Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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