Hazelnut Layer Cake

Name: Hazelnut Layer Cake
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 200 g Egg yolks; 125 g Whole eggs; 200 g Sugar; 25 g Glucose; 150 g Hazelnut flour; 250 g Almond flour; 300 g Egg whites; 100 g Sugar (for whipping egg whites); 125 g Butter (softened and melted); 300 g Gus powder; 75 g Butter (heated); 37 g Hazelnut paste

A mille crepe cake made with cake layers of hazelnut almond flour and whipped egg, filled with a hazelnut-flavored cream.

35 min

Easy

0 favorites

Ingredients

Egg yolks 200 g

Whole eggs 125 g

Sugar 200 g

Glucose 25 g

Hazelnut flour 150 g

Almond flour 250 g

Egg whites 300 g

Sugar (for whipping egg whites) 100 g

Butter (softened and melted) 125 g

Gus powder 300 g

Butter (heated) 75 g

Hazelnut paste 37 g

Instructions

Yolk Batter

Whip together the egg yolks, whole eggs, sugar, and glucose. Sift in the hazelnut flour and almond flour and fold gently until evenly combined.

Whipping Egg Whites

Whip the egg whites with sugar to soft peaks. Gently fold into the yolk batter from step 1, then stream in the softened and melted butter to form the final batter.

Baking

Pour the batter into a baking tray, spread it into an even layer, and bake in the oven with top heat at 250°C (about 480°F) and bottom heat off for 5 minutes.