Never Enough Nuts Filbert Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
11.5 oz flour1 tsp baking powder 1 tsp baking soda 1 tsp salt 3.5 oz ground hazelnuts 1/3 cup hazelnut liqueur 1 tsp hazelnut extract 2 tbsp hazelnut (or canola) oil1 cup full-fat plain yogurt8 oz unsalted butter, softened2 oz Nutella8.5 oz sugar 4 eggs, beaten---Filling---1.5 oz butter, cubed1/4 cup flour 5 oz sugar 2 tbsp skim milk powder 1 cup half and half cream2 tbsp Nutella3 oz ground hazelnuts 1/4 tsp salt 1 tbsp hazelnut liqueur 1/2 tbsp hazelnut extract 1 1/2 oz finely chopped bittersweet chocolate
---Cake---
Preheat oven to 350F.
Grease three 8" cake pans, and line the bottoms with parchment.
Whisk together flour, baking powder, baking soda, salt and hazelnuts, set aside.
Separately, whisk together the hazelnut liqueur, extract, oil and yogurt. Set aside.
In a large bowl, cream butter, Nutella and sugar until fluffy.
Add eggs, beating well. Continue to beat on medium speed for 2 minutes.
Beginning and ending with the dry ingredients, alternate additions of the flour and yogurt mixtures, beating well after each addition.
Bake for 40 minutes, or until cakes test done. Cool 30 minutes in the tins, then invert onto wire racks and cool completely.
---Filling---
Melt butter in a saucepan over medium heat.
Sprinkle in flour, stirring well with a wooden spoon until smooth.
Add sugar, skim milk powder, cream and Nutella.
Reduce heat and cook, stirring, 10 minutes. Remove from heat.
Cool 1 minute, then stir in hazelnuts, salt, liqueur, extract and chocolate.
Return to heat and warm just until chocolate melts.
Immediately pour into a non-reactive bowl and cool completely to room temperature.
---Assembly---
Level cake rounds if overly domed.
Sandwich even amounts of filling between the cake rounds.
Cover entire cake with remaining filling mixture.
Chill before piping decorations.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 350F.
Grease three 8" cake pans, and line the bottoms with parchment.
Whisk together flour, baking powder, baking soda, salt and hazelnuts, set aside.
Separately, whisk together the hazelnut liqueur, extract, oil and yogurt. Set aside.
In a large bowl, cream butter, Nutella and sugar until fluffy.
Add eggs, beating well. Continue to beat on medium speed for 2 minutes.
Beginning and ending with the dry ingredients, alternate additions of the flour and yogurt mixtures, beating well after each addition.
Bake for 40 minutes, or until cakes test done. Cool 30 minutes in the tins, then invert onto wire racks and cool completely.
---Filling---
Melt butter in a saucepan over medium heat.
Sprinkle in flour, stirring well with a wooden spoon until smooth.
Add sugar, skim milk powder, cream and Nutella.
Reduce heat and cook, stirring, 10 minutes. Remove from heat.
Cool 1 minute, then stir in hazelnuts, salt, liqueur, extract and chocolate.
Return to heat and warm just until chocolate melts.
Immediately pour into a non-reactive bowl and cool completely to room temperature.
---Assembly---
Level cake rounds if overly domed.
Sandwich even amounts of filling between the cake rounds.
Cover entire cake with remaining filling mixture.
Chill before piping decorations.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 527.9
- Total Fat: 29.8 g
- Cholesterol: 97.8 mg
- Sodium: 39.3 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 2.4 g
- Protein: 8.3 g
Member Reviews