This recipe comes from mom. It's definitely a crowd pleaser and much simpler to prepare than you might think. It pairs up with the mocha filling -- scrumtralescent.4 large eggs
¾ c sugar
2 tbsp flour
1 c hazelnuts
2½ tsp baking powder
1 c whipping cream
In blender or food processor, whirl eggs and sugar until thoroughly mixed. Add flour, baking powder, hazelnuts. Blend on high. Pour into 2 – 8" greased and floured layer pans. Bake at 350 F for about 20 min. (cake will be pulling away from sides of pan). Cool for 10 min. Remove from pans. Whip the cream, sweeten with 2 tbsp sugar. Make filling - cream together butter, cocoa, icing sugar. Add vanilla and coffee. Fold in 1 cup of whipped cream. Place one cake layer on cake plate. Cover with filling mixture. Place 2nd layer on top. Cover sides and top of cake with remaining whipped cream, reserving some cream to pipe 8-10 large rosettes on top. Insert a hazelnut into top of each rosette. Make chocolate curls and pile in centre of cake (optional). Filling recipe on back.
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