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Hazelnut cake
An irresistible treat with hazelnut paste, caramel filling and pecan nuts. Good luck with sticking to just a small piece!
190°C
25 min
14 pieces
Ingredients
Dough:
2.400 gr
Damco kano powder
950 gr
Butter
250 gr
Sugar
60 gr
Whole eggs
120 gr
Water
Filling:
1.500 gr
Damco hazelnut filling
150 gr
Whole eggs
330 gr
Pecan nuts, roughly chopped
420 gr
Frucaps caramel filling
InstructionsPrintDownload PDF
Instructions dough:
- Mix butter, sugar, water and egg until all the lumps have dissolved.
- Add Damco kano powder. Once your dough has set, stop the machine and leave the dough to chill for 12 hours.
Instructions filling:
- Mix Damco hazelnut filling and egg.
- Knead the chilled dough, roll to 4 mm and cut out with an oval-shaped cutter.
- Place dough on a lined baking tray and pipe 100 gr of Damco hazelnut filling and egg mixture onto it.
- Sprinkle 20 grams of chopped pecan nuts and cover nuts with 25 grams of Frucaps caramel filling.
- Cover everything with another piece of 4 mm dough.
- Brush whole egg over the cake, place 5 pecan nuts on top and brush once more with egg.
- Before baking, place the oval-shaped ring around the cake.
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