German Hazelnut Cake
Cake with hazelnut flour and a hazelnut glaze.
- 250 g butter, soft and unsalted ((2 buttersticks + 1Tbsp.))
- 200 g sugar ((1 cup + 1 Tbsp))
- 2 tsp. vanilla sugar
- 4 count eggs
- 250 g flour ((2 cup + 1 Tbsp.))
- 2 tsp. baking powder
- 250 g hazelnut flour ((3 1/2 cups))
- 125 ml milk ((½ cup + 1 Tbsp))
- 1 dash salt
- 1 lemon (the zest if it)
- 150 g coconut oil ((1/2 cup))
- 1 small pouch Justin's Hazelnut Butter
- 6 Tbsp. milk
- 8 -10 Tbsp. powdered sugar (confectioniers sugar)
- Preheat the oven to 350F.
- Wisk the butter with the sugar and vanilla sugar until the sugar has mostly dissolved and the butter has a lighter color than before.
- Add the egg yolk (or the whole egg if you decided not to separate them) one by one and stir inbetween for about 1 minute.
- In a separate bowl, measure the flour and add the baking powder and a dash of salt. Mix well.
- Add 1/3 of the flour, stir just enough so the flour doesn't dust any more, than add another third of the flour and repeat until all the flour is in the dough.
- Add some hazelnut flour to the dough, alternate with some of the milk until both ingredients are mixt into the dough, also add the lemon zest - remember though to stir as little as possible. Just enough to have the ingredients mixed!
- If you separated your eggs, use a second bowl and whisk the egg whites until they are very stiff. Add them carefully to the dough and fold under the dough with a spoon.
- Bake for about 60 minutes, test with a wooden skrewer.
- Slowly warm the coconut oil in a saucepan - don't let it get hot though.
- Add the pouch hazelnut butter and the milk, stir until it has combined with the oil.
- Slowly add one tablespoon of powdered sugar after another, stirring constantly. Don't worry about lumps, just keep stirring and they will disappear.
- While still stirring, let it get even more warm. The glaze will become more and more firm. When it is spreadable, put it aside and let cool a little. Occationally stir to avoid sugar cristals on the top.
- When your cake has completely cooled, spread the glaze all around the cake and let dry.
Wisk the butter with the sugar and vanilla sugar until the sugar has mostly dissolved and the butter has a lighter color than before. Add the egg yolk (or the whole egg if you decided not to separate them) one by one and stir inbetween for about 1 minute.
In a separate bowl, measure the flour and add the baking powder and a dash of salt. Add 1/3 of the flour, stir just enough so the flour doesn't dust any more, than add another third of the flour and repeat until all the flour is in the dough. Add some hazelnut flour to the dough, alternate with some of the milk until both elements are mixt into the dough, in addition add the lemon zest - remember though to stir as little as possible.
If you separated your eggs, use a second bowl and whisk the egg whites until they are very stiff. Add them carefully to the dough and fold under the dough with a spoon. Bake for about 60 minutes, test with a wooden skrewer.
Slowly warm the coconut oil in a saucepan - don't let it get hot though. Add the pouch hazelnut butter and the milk, stir until it has combined with the oil.
Slowly add one tablespoon of powdered sugar after another, stirring constantly. Don't worry about lumps, just keep stirring and they will disappear. While still stirring, let it get even more warm.
When it is spreadable, put it aside and let cool a little. Occationally stir to avoid sugar cristals on the top. When your cake has completely cooled, spread the glaze all around the cake and let dry.
