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Hazelnut Coffee Cake

Made with St-Allery® Liquid Butter Blend

Cooking Time

60 mins

Serving Suggestion

14 people

Difficulty

Allergy information

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How to make Hazelnut Coffee Cake

1

Heat the cream and hazelnut paste to 30°C, add the cream to the sugar and eggs and mix. Sift the flour with the hazelnut powder and baking powder. Add to the eggs and mix until homogeneous. Add the St-Allery Liquid, pour in a mould and bake for 35 min at 160°C    

2

For the coffee ganache, heat the cream with the coffee beans and let sit for 10 minutes. Strain the cream from the coffee beans and boil the cream with the sugar and glucose. Pour on the chocolate and St-Allery Liquid, mix with an immersion blender until homogeneous and let the ganache cool down. Apply a thin layer on the cake and put the cake in the freezer.  

3

Prepare the chocolate glaze by melting the milk chocolate and adding the oil. Let the glaze cool down until 32°C and glaze the frozen cake. Decorate the cake as desired.  

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Hazelnut cake;
300 g hazelnut paste
600 g cream
1100 g eggs
600 g sugar
300 g hazelnut powder
700 g flour
32 g baking powder
420 g St-Allery Liquid Butter Blend
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Coffee ganache:
500 g dark chocolate
500 g cream
100 g coffee beans
120 g sugar
120 g glucose
120 g St-Allery Liquid Butter Blend
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Milk chocolate glaze:
1000 g milk chocolate
150 g sunflower oil

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