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Nutty Caramel Hazelnut Praline Layer Cake Recipe

Nutty Caramel Hazelnut Praline Layer Cake Recipe
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★★★★★

4.8 from 6 reviews

This Nutty Caramel Hazelnut Praline Layer Cake is a luscious dessert featuring alternating layers of moist hazelnut and chocolate sponges filled with rich praline cream and decadent caramel buttercream. Topped with toasted chopped hazelnuts, this cake offers a perfect blend of nutty flavors and creamy textures, ideal for special occasions or indulgent gatherings.

Ingredients

Scale

Hazelnut Sponge

  • 4 eggs
  • 120g sugar
  • 80g flour
  • 50g ground hazelnuts
  • 1 tsp baking powder

Chocolate Sponge

  • 4 eggs
  • 120g sugar
  • 70g flour
  • 30g cocoa powder
  • 1 tsp baking powder

Praline Cream

  • 300g hazelnut praline paste
  • 400ml heavy cream
  • 50g powdered sugar

Caramel Buttercream

  • 200g sugar
  • 100ml water
  • 4 egg yolks
  • 250g softened butter
  • Pinch of salt

Topping

  • 100g chopped toasted hazelnuts

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (350°F) and line two 18cm square baking pans with parchment paper to ensure the cakes release easily after baking.
  2. Make the Sponges: For each sponge, beat the eggs and sugar together until the mixture becomes thick, pale, and tripled in volume. Gently fold in the respective dry ingredients—flour, baking powder, ground hazelnuts for the hazelnut sponge, and flour, baking powder, cocoa powder for the chocolate sponge—to maintain the airy texture. Pour each batter evenly into the prepared pans and bake for 15-18 minutes until a skewer inserted comes out clean. Allow the sponges to cool completely and then slice each horizontally to create two layers.
  3. Prepare the Praline Cream: Whip the hazelnut praline paste together with the heavy cream and powdered sugar until stiff peaks form, ensuring a smooth and fluffy cream that’s perfect for layering.
  4. Make the Caramel Buttercream: Combine sugar and water in a saucepan and cook over medium heat until it turns an amber caramel color. Gradually whisk the hot caramel into beaten egg yolks to temper them. Let the mixture cool to room temperature, then beat in softened butter and a pinch of salt until the buttercream is smooth and creamy.
  5. Assemble the Cake: Start with a chocolate sponge layer, spread a layer of caramel buttercream followed by praline cream. Add a hazelnut sponge layer and repeat the layers, alternating until all sponge layers are used, finishing with a chocolate sponge layer on top.
  6. Finish the Cake: Coat the sides and top of the assembled cake with the remaining caramel buttercream. Press the chopped toasted hazelnuts all over the sides and top for a crunchy, nutty finish.
  7. Chill: Refrigerate the cake for at least 2 hours before slicing to allow the layers to set beautifully and the flavors to meld.

Notes

  • To toast hazelnuts, spread them on a baking sheet and roast in a 180°C oven for 10 minutes, then chop once cooled.
  • Use room temperature butter for the buttercream to ensure easy mixing and a smooth texture.
  • The cake can be made a day ahead and stored covered in the refrigerator for best flavor development.
  • Slice the cake with a sharp knife wiped clean between cuts for neat layers.
  • This cake contains nuts and eggs and is not suitable for those with allergies to these ingredients.

Nutrition

Keywords: Hazelnut Cake, Praline Layer Cake, Caramel Buttercream, Nutty Dessert, Layer Cake, Toasted Hazelnuts, Praline Cream, Gourmet Baking

Find it online: https://maicook.com/nutty-caramel-hazelnut-praline-layer-cake-recipe/