HAZELNUT FRANGIPANE CAKE, a delicious cake made with hazelnuts, a truly irresistible delicacy: a rich, soft, and fragrant dessert that everyone will agree on. The frangipane cream is made with ground hazelnuts and unsweetened cocoa. It’s very easy to prepare, you just need to mix all the ingredients in a bowl. The frangipane cream can be used for stuffing cookies, tarts… The CAKE is perfect as an afternoon snack or for a rich and tasty breakfast accompanied by a nice cup of coffee or tea.

But now, let’s go to the kitchen and I’ll show you how to prepare the HAZELNUT FRANGIPANE CAKE

Difficulty: Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 1 Hour
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian

Ingredients

LET’S SEE TOGETHER WHAT WE NEED TO PREPARE

2 1/2 cups all-purpose flour
2/3 cup butter
1 1/4 cups powdered sugar
1 egg
1 egg yolk
1 pinch salt
3/4 cup whole peeled hazelnuts
2/3 cup butter
1 1/4 cups powdered sugar
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 eggs

Tools

Tart Pan
Stand Mixer

Steps

Let’s start preparing the

Let’s start preparing the SHORTCRUST PASTRY, using the K hook quickly work the sugar with the cold butter in pieces, and the pinch of salt. Add the egg and yolk and finally the flour. Mix until you have a well-blended dough.
Form a dough ball, flatten it, cover with plastic wrap, and refrigerate for at least 30 minutes.
Let’s prepare the frangipane cream. Finely chop the hazelnuts and set them aside.
In a bowl, mix the softened butter with the sugar using electric beaters.
Break the eggs into the bowl, incorporating them one at a time
Finally, add the flour, unsweetened cocoa, and hazelnuts, mixing to combine everything and obtain a homogeneous mixture.
At this point, take the shortcrust pastry dough, remove the plastic wrap, and divide it in half: roll out one half on a floured work surface. Make a sheet about a quarter inch thick. Butter and flour a 20 cm diameter pan; then roll the pastry sheet onto the rolling pin and unroll it over the pan. Run the rolling pin over the edges of the pan to remove excess dough.
Pour the frangipane cream into the pan; roll out the other half of the remaining pastry dough and lay it over the cake to close it
Then bake in a static oven at 350°F for 30-35 minutes. Once well golden, remove it from the oven and let it cool slightly before very gently removing it from the pan.
Once completely cooled, you can serve your HAZELNUT FRANGIPANE CAKE
And bon appétit!!