Hazelnut Flour Espresso Cake with Hazelnut Cream

Discover the delicious blend of nutty hazelnut flour and robust espresso in this Hazelnut Flour Espresso Cake, topped with a rich Hazelnut Cream. This dessert brings together unique flavors in a delightful harmony, making it a wonderful choice for special occasions or as a treat for coffee enthusiasts. The cake’s distinct taste and creamy topping provide a memorable experience, inviting you to savor every bite.

Ingredients

• 2 cups hazelnut flour
• 1 cup sugar
• 1/2 cup butter, melted
• 1/4 cup espresso, brewed
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 large eggs
• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease a cake pan with butter or non-stick spray.
2. In a large mixing bowl, combine hazelnut flour, sugar, melted butter, brewed espresso, vanilla extract, and salt until smooth.
3. Add eggs one at a time, mixing thoroughly after each addition to ensure a well-incorporated batter.
4. Pour the batter evenly into the prepared cake pan and bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely in the pan before carefully removing it to a serving plate.
6. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
7. Gently spread the prepared hazelnut cream over the cooled cake, covering the top evenly.
8. Slice the cake and serve on a white dish.
9. Store any leftovers covered in the refrigerator.

Keywords: Hazelnut, Espresso, Creamy, Baking, Dessert

Spice Rack: Vanilla Extract, Salt

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