How To make Hazelnut Pound Cake
Ingredients
3/4
cup
cocoa
1
cup
flour
1/4
teaspoon
baking powder
1/2
teaspoon
salt
1 1/2
cup
butter, softened
1 1/2
cup
sugar
2
teaspoon
vanilla extract
3
each
eggs
1/2
cup
buttermilk
2
tablespoon
water
4
oz
hazelnuts, toasted, skinned, coarsely chopped
---Coffee-cinnamon Cream---
8
oz
cream cheese, softened
2
cup
heavy whipping cream
1
teaspoon
vanilla extract
1
tablespoon
coffee, very strong, instant
1
teaspoon
cinnamon, ground
2
tablespoon
sugar
1
salt, pinch
Directions:
Preheat oven to 350 degrees. butter a 9-inch bundt pan. Sift together cocoa, flour, baking powder and salt. Set aside. Cream together softened butter and sugar using an electric mixer on medium speed. Beat until light and fluffy. With mixer on medium, add eggs, one at a time. Beat in vanilla. Mix together buttermilk and water. Fold cocoa mixture and buttermilk mixture alternately into butter mixture. Stir in hazelnuts. Spread batter in pan. Bake 50 minutes or until a skewer inserted in center comes out clean. Cool cake. Invert onto a rack.
Coffee-cinnamon Cream: Mix together cream cheese, whipping cream, vanilla, instant coffee, cinnamon, sugar and salt. With electric mixer on high speed beat until mixture holds its shape. Refrigerate until ready to use.
Serve slices of pound cake with cream mixture.
How To make Hazelnut Pound Cake's Videos
대대손손 물려주고 싶은.. 헤이즐넛 파운드 케이크! Hazelnut Pound Cake
안녕하세요~ 원더영아입니다????
구독과 좋아요를 꾸욱 눌러주시면 감사하겠습니다~????????????
모든 영상의 화질은 4k로 보실수 있습니다.
오래간만에 영상으로 인사 드려요~
한여름 비가 억수로 내리기만 하고, 큰 태풍이 한번 지나가더니..
아침저녁 서늘한 바람이 불어오는 가을의 문턱에 들어선 것 같아요.
저는 비만 내리는 여름 내내 개인적인 일과 더불어 베이킹 클래스를 준비하고 있어서 많이 바빴답니다.
그래도 그동안 정말 맛있는 헤이즐넛 파운드 레서피를 만들어 보았어요.
이제까지 올린 영상들처럼 맛에서도 모양에서도 손에 꼽을만한 레서피를 완성하기 위해..
여러 번 테스트하고, 수정해서 완성했는데 저의 입맛에는 잘 맞아요~^^
구독자 여러분의 미각에도 무사히 패스하기를 바래봅니다.
영상에서는 오발틀에 넣어서 완성했지만, 파운드 틀이나 사각 큐브틀에 넣어 만들어도 예쁜 케이크가 될 거에요.
초코 글라사주를 입히는 방법 중에 저는 그냥 퐁당 담그는 방법으로 보여드렸어요.
초보일때는 오히려 수월하거든요.
천천히 따라해보시면 멋진 쁘띠 갸또를 완벽하게 만드실 수 있답니다!
가을의 문턱에서.. 정말 잘 어울리는 고급 파운드 케이크 같이 만들어요.!
● Hazelnut PoundCake_헤이즐넛 파운드 케이크 ●
*분량 : 실리코마트 오발틀 - 6ea
80g Unsalted butter 무염버터
48g Powdered sugar 슈가 파우더
23g Brown sugar 황설탕
2ea Egg yolks 노른자
30g Egg 달걀
20g Milk chocolate 밀크 초컬릿
10g Hazelnut praline 헤이즐넛 프랄린
(밀크 초코와 프랄린의 합친 양을 누텔라로 대체 가능)
20g Cake flour 박력분
20g Bread flour 강력분
18g Corn starch 옥수수전분
1g Cinamon powder 시나몬가루
1g Baking powder 베이킹 파우더
25g Roasted Hazelnuts 구운 헤이즐넛 분태
Bake 150/20~22min 굽기
▶ Syrup 시럽
25g Water 물
25g Sugar 설탕
20g Bailey’s 베일리스
▶ Glacer Chocolate 초콜릿 글라사주
150g Dark chocolate 다크 초콜릿
40g Vegetable oil 카놀라유
▶Deco 장식
Chocolate Vermicelli 버미셀리 초콜릿
Caramelized Hazelnut 캐러멜라이즈 헤이즐넛
Gold Leaf 식용 금박
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The Most Amazing Hazelnut Pound Cake
If you're a hazelnut lover, you're gonna love this cake.
It's nutty chocolatey and great with your cup of coffee and your afternoon tea.
All you need:
240 g cake flour
1/2 tbsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tsp vanilla powder
3 tbsp buttermilk or milk
3 medium eggs 60 g each
113 g room temperature unsalted butter
1 cup granulated sugar/ 200 g
2 tbsp frangelico/ hazelnut liqueur
120 g toasted and finely ground hazelnuts
for the ganache:
6 oz. semi sweet chocolate
2/3 cup heavy whipping cream
2 tbsp unsalted butter
60 g toasted and finely ground hazelnuts
PREPARATION:
Mix all the dry ingredients except the hazelnuts and set aside.
Mix the butter and sugar until well combined then add the eggs one at a time.
Add the frangelico and the start adding the dry ingredients and mix in the buttermilk towards the end. Fold in the 120 g of hazelnuts. Grease a cake loaf pan with butter and flour, add the mixture and bake for 45-50 minutes. or until a tooth pick inserted comes out clean.
Cut the chocolate into small pieces. Over a double boiler, melt the chocolate and heavy cream until smooth, add the butter, let it melt and become smoothly incorporated. Add the rest of hazelnuts.
Wait for the cake to cool completely before adding the chocolate ganache. The chocolate ganache should be warm when you add on top of the cake.
enjoy!
#hazelnutcake #hazelnutpoundcake #cakescakescakes
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Ferrero Rocher Cake Recipe | How to Make Ferrero Rocher Cake
This cake is a special cake for Ferrero Rocher lover. This Ferrero Rocher cake is rich, delicate, full of hazelnut and chocolate flavors. Perfect cake for birthdays, holidays or just a cake for the weekend. This beautiful cake contains 3 layers of chocolate-hazelnut cake, chocolate-hazelnut frosting, wafers and Ferrero Rocher candies.
Printable Version:
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Lemon Blueberry Ricotta Pound Cake:
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Ingredients:
For the cake:
6 Eggs
1/2 cup (100g) Sugar
180g (6oz) Ground hazelnuts
3 tablespoons (25g) Flour
3 tablespoons (22g) Cocoa powder
2½ teaspoons Baking powder
Pinch salt
For the frosting:
260g (1 cup + 2 tablespoons) Butter, room temperature
2/3 cup (200g) Nutella
170g (6oz) Dark/milk Chocolate
Also:
40g crushed wafers
8 Ferrero rocher candies
100g (3.5oz) Chopped hazelnuts
Directions:
1. Preheat oven to 350F (175C). Line three – 8 inch (20cm) round pans with parchment paper and grease with butter.
2. Place the hazelnuts in a food processor and process until finely ground.
3. In one bowl sift flour, cocoa powder, baking powder. Stir in the ground hazelnuts.
4. In a large bowl whip eggs on high speed, slowly add sugar and whip until tripled in volume, about 10 minutes.
5. Using a spatula, gently fold the dry ingredients into the eggs in 3 additions.
6. Divide the batter between three pans and bake for 40 minutes. until a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes in the pans, release from the pan and let cool completely on cooling rack.
8. Make the frosting: in a heatproof bowl, melt the chocolate over a double boiler or in a microwave (in a 30 sec pulses) and let cool to room temperature. Add room temperature butter and Nutella. Whip until fully incorporated and fluffy.
9. Assemble: transfer 5-6 tablespoons of the frosting to a piping bag and keep for later. Place one cake layer on your serving dish, spread a layer of frosting and sprinkle with half of the crushed wafers. Place another layer of cake and repeat the process. Spread the remaining frosting on top and side of the cake.
10. For final decoration: toast the hazelnuts on a pan, crush them and coat the side of the cake. Pipe starts on top of the cake and place 1 Ferrero rocher on each star.
11. Refrigerate for 2 hours before serving.
Notes:
• I forgot to show it in the video BUT to make the cake more moist, before you spread the frosting over the cake layers brush the cake with some syrup, rum, jam+water or some other liquid. Otherwise your cake will be too dry!
• Recipe for a simple syrup to soak the cake: In a medium saucepan combine ½ cup sugar and 1/2 cup water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
• You can make this cake with only two layers.
• If your oven is big enough, you can bake all 3 cake pans together. My over is too small for that.
• For the decoration: I chopped the hazelnuts coarsely, But Looking back I think it is better to finely chop them.
Chocolate Hazelnut Pound Cake
Preheat oven to 325
Ingredients
3 cups cake flour
3 tsp baking powder
1/2 tsp salt
6 large room temp eggs
2 1/2 cups sugar
2 sticks room temp unsalted butter
1/2 cup room temp butter flavored shortening
8oz package room temp cream cheese
7.7 oz jar of Nutella
1 cup room temp hazelnut coffee ☕️ creamer
2 tsp vanilla extract
1 tsp hazelnut extract
1 tsp cream bouquet (optional)
1 cup toasted ground hazelnuts
Vanilla Glaze
10 TBSP powered sugar
almond milk (Use a TBSP at a time until desired consistency is reached.)
1 tsp vanilla extract
Chocolate Glaze
12 TBSP powdered sugar
2-3 TBSP cocoa powder
1 tsp vanilla extract
almond milk (Use a TBSP at a time until desired consistency is reached.)
Topping
1/4 chopped toasted hazelnuts
Directions
Preheat oven to 325F
Spray bundt pan.
Toast hazelnuts in oven for 5 mins.
Grind 1 cup of cooled hazelnuts.
Combine flour, baking powder, & salt. Mix well.
Add ground hazel nuts to dry mixture. Set aside.
Add extracts to coffee creamer. Mix well & set aside.
Cream butter, butter flavored shortening, & cream cheese for 2 mins.
Add sugar.
Cream for 10-12 mins. Stop mixer and scrape bowl down about 3 times during creaming.
Add eggs one at a time until combined.
Add Nutella & combine.
Add 1/3 of dry & wet mixtures until combined.
Repeat a second time.
Repeat a third time.
Bake at 325F for 60-70 mins. ( If all of batter is in one pan. If using smaller pans, adjust baking time.)
Allow cakes to cool.
Mix glazes. Decorate cake with glazes & 1/4 cup of chopped toasted hazelnuts.
Enjoy.
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