Hazelnut biscuit cake, 15 minutes and it's ready, for a fabulous breakfast or dessert!

Craving a delicious and quick cake? This hazelnut biscuit cake is the perfect solution for your breakfast or fabulous desserts! In just 15 minutes, you'll have an irresistible cake, with soft biscuits and a delicious custard blended with the unmistakable flavor of hazelnuts—a treat you'll definitely not be able to resist!

This cake is made specifically with classic biscuits, which are dipped in milk and coffee to make them even softer, as well as flavorful and intense, pairing divinely with the sweet flavor of the cream. The hazelnut cream, on the other hand, is white—not the classic Nutella, so to speak—but simply made with hazelnuts mixed with white chocolate. You'll find out how to make it in the recipe. To make the cake even more elegant and delicious, you can add chopped hazelnuts as a decoration and a sugary glaze for a perfect presentation.

Ingredients and preparation of the hazelnut biscuit cake

With this recipe, you'll be able to wow everyone with a delicious cake ready in no time. The combination of biscuits, a touch of coffee, white hazelnut cream, and delicious chopped hazelnuts will make this cake irresistible and perfect for any occasion. So don't wait any longer, follow the easy step-by-step process, and it'll be ready to enjoy in no time. Let's get started!

Preparation time: approximately 20 minutes Cooking time: 20 minutes.

Ingredients

• 200 g of classic biscuits
• 200 ml of milk
• 50 ml of coffee: 50 ml
• 50 g of chopped hazelnuts Sugared icing to taste (optional)

For the cream

500 ml of whole milk 120 grams of sugar 60 grams of flour 4 egg yolks 100 grams of shelled hazelnuts 100 g of white chocolate

How to make hazelnut biscuit cake

To make this delicious cake, start with the cream. Melt the white chocolate in a double boiler and set aside. Toast the hazelnuts in the oven at 200°C (400°F) for 10 minutes, then, while still hot, remove the outer skin by rubbing them together and pour them into a powerful blender. Blend on high, stopping at intervals to avoid overheating the blender. You'll notice it starting to become creamy, without adding anything else. Once you've obtained a perfect puree, pour it into the white chocolate and stir until smooth. Meanwhile, heat the milk in a saucepan over medium-low heat and bring to a boil. In a separate bowl, combine the sugars and eggs and beat until smooth.

Add the flour to the egg and sugar mixture and mix well until a smooth batter forms. Then slowly dissolve the mixture by adding the hot milk, stirring vigorously to avoid lumps, and return the mixture to the saucepan. Let the mixture thicken and turn off the heat. Then, add the white chocolate and hazelnut puree, stirring continuously with circular motions from the bottom up. Cover the mixture with plastic wrap and let it cool completely.

In a separate bowl, combine the milk and coffee. Briefly dip the cookies into the mixture, one at a time, to moisten them slightly. Arrange them in a rectangular baking pan, forming a layer of cookies. Spread a generous layer of cream over the tops of the cookies and cover with another layer of cookies, continuing in this manner until all the ingredients are used up. Finally, drizzle the cake with a sugar glaze, if desired, for an even more inviting decoration. Refrigerate for about 1 hour before enjoying, topped with chopped hazelnuts. Enjoy!