Hazelnut and gianduja cake

Hazelnut and gianduja cake

I always enjoy taking a little break in the middle of the afternoon. There is nothing nicer than to accompany my coffee with a nice piece of homemade cake.

What is good with the cake is that in addition to being delicious, it is always very simple and quick to make. And everyone likes it. This one, I flavored it with hazelnut, and for more indulgence, I topped it with a homemade gianduja ganache. You can completely replace it with pralinoise.

To make my cake, I used hazelnut cake. It is hazelnut powder, but without the oil. Which is normal, since it is a residue from the manufacture of the oil. The advantage of this meal is that it is very fragrant. You can of course use classic hazelnut powder. The flavors will be just a little less marked.

Contents hide
1 Hazelnut and gianduja cake:
1.1 Related posts:

Hazelnut and gianduja cake:

100g brown sugar
120g butter
3 eggs
110g flour
50 g of hazelnut cake (or powder)
1 tsp baking powder
100 g gianduja
30 g liquid cream
Preheat the oven to 180°C.
Whisk the sugar and the soft butter for a few minutes, until you have a smooth mixture.
Add the eggs one at a time and continue beating.
Add the flour, hazelnut and yeast. Mix without insisting.
Pour the mixture into a cake tin.
Bake for about 40 minutes. Check by sticking a wooden pick in the cake. It should come out clean.
Let cool.
Prepare the ganache. To do this, pour the hot cream over the gianduja and mix.
Let cool and thicken slightly at room temperature.
Pour over the cold cake.
Reserve at room temperature.

Hazelnut and gianduja cake

To finish: I used a log mold from Demarle. My new favorite mould! I ordered it from my advisor, Marion, from the blog Newbie in the kitchen. Do not hesitate to contact me so that I can sponsor you with her. Thus, you can have a reduction of 5 euros.

You can also use a classic mold and coat it with the ganache.

You may need to adjust the amount of cream slightly for pralinoise or another gianduja.

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