Every 2/3 months I find myself tidying up the pantry and discovering forgotten ingredients: an almond flour to use up, some colors bought for a glaze, or – like this time – sugar decorations I didn’t even remember buying. Looking at them, with fox, raccoon, mushrooms, and owls, I immediately thought they would be perfect to create an autumn-themed cake. Thus was born the Forest Cake with Cocoa and Hazelnuts, soft and delicious, which becomes scenic with the “earth” of crumbled cookies and a touch of fantasy. And here it is, my Forest Cake with Cocoa and Hazelnuts: soft, fragrant and decorated with the little characters that inhabit this enchanted forest. A cake that brings a bit of autumn magic to the table, perfect for children but also for adults, come on!
The autumn cake dedicated to the enchanted forest I gifted to a friend who has children in primary school age and I recommended enriching it by serving it with a nice dollop of whipped cream just slightly sweetened with powdered sugar and I know it was a great hit!
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I opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Always on the theme of unusual cake recipes, I’ll leave you with more sweet and unique ideas like:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.4 oz hazelnut flour
- 2.6 oz all-purpose flour
- 1.4 oz unsweetened cocoa powder
- 5.3 oz sugar
- 3 eggs (medium)
- 1/3 cup vegetable oil
- 2/3 cup milk
- 1 packet baking powder
- 6 cookies (Lotus)
- 1/2 teaspoon unsweetened cocoa powder
- 3 sprigs rosemary
Tools
8 x 4 inches DECORA mold
- Stand Mixers
- Pans
- decora forest animals
- Blenders
Steps
In a bowl, whisk the eggs with the sugar using electric beaters until you obtain a light and frothy mixture.
Gradually add the oil and milk, continuously mixing.
Then, slowly incorporate the sifted dry ingredients, namely the flours, cocoa, and baking powder, into the egg and sugar mixture.
Pour the batter into a greased and floured mold or use a baking spray or line it with parchment paper.
Bake in a preheated static oven at 356°F for about 35/40 minutes, and once cooked, allow it to cool completely.
At this point, we have several options…
1) Spread a thin layer of hazelnut cream or berry jam on the cake so that the crumbled cookie “soil,” made by blending Lotus cookies with cocoa powder, sticks, or… do nothing and place the crumbled cookies and cocoa powder directly on the cake, which is what I did!
Decorate with the sugar figurines and some rosemary sprigs, and the forest cake is ready to be served with whipped cream or English cream as desired.
Bon appétit! Annalisa
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Here is the English cream recipe read → https://blog.giallozafferano.it/asilannablu/ricetta-crema-inglese-ricetta-senza-farina/
