Photography: Con Poulos / Styling: Steve Pearce
Experience the irresistible charm of the hazelnut praline cake, a dessert that perfectly blends crunchy textures with creamy indulgence. This cake features layers of moist, nutty sponge paired with hazelnut praline, delivering a harmonious balance of sweetness and crunch in every bite. The praline adds a caramelised nutty depth that elevates the classic cake to a sophisticated treat, perfect for celebrations. Whether you’re a hazelnut enthusiast or simply looking for a dessert that combines texture and flavour beautifully, this cake promises to delight your taste buds and impress your guests with its sophisticated taste and stunning presentation.
For more hazelnut desserts, try out this coffee, date and hazelnut cake, chocolate madeleines with hazelnuts or chocolate and hazelnut fudge.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Line 3 lightly greased 20cm round cake pans (base measurement) with non-stick baking paper.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 5–6 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, hazelnut meal, milk and Frangelico and beat on low speed until just combined.
Divide the mixture evenly between the pans. Bake for 50 minutes–1 hour, or until cooked when tested with a skewer. Allow to cool in the pans for 10 minutes, before turning out onto a wire rack to cool completely.
While the cake is cooling, make cream cheese icing. Place cream cheese, butter, icing sugar and vanilla in a clean bowl of the electric mixer. Beat for 10 minutes or until pale and fluffy, scraping down the sides of the bowl.
To make the praline, place the sugar and water in a small non-stick frying pan over low heat and stir until the sugar is dissolved. Increase heat to high and cook for 4–6 minutes or until golden. Add the hazelnuts, stir to combine and pour the mixture onto a baking tray lined with non-stick baking paper. Set aside to cool.
To assemble the cake, trim the tops using a large, serrated knife. Brush each layer of cake with the extra Frangelico. Place the base of one of the cakes on a cake stand or plate and spread with half the cream cheese icing. Place a cake on top, brush with Frangelico and repeat with remaining icing. Sandwich with remaining cake. Refrigerate for 15 minutes, to firm.
To make buttercream icing, place butter in the bowl of an electric mixer and beat for 10 minutes, scraping down the sides of the bowl, until lightly and fluffy. Add icing sugar, gradually until combined, beating after each addition. Beat for 10 minutes, scraping down sides of the bowl. Take ½ cup of icing, heat in microwave to just melt.
Return it to the bowl with icing and beat on low speed for 5 minutes to combine, until icing is silky smooth. Ice the cake with buttercream, smoothing the edges with a pallet knife. Refrigerate for 20 minutes, or until firm. To decorate, press edible gold leaf onto the cake. Break the praline into large shards. Top cake with praline.
To serve, crush praline into smaller pieces, slice cake and serve with praline.
Tip
Cake will keep refrigerated for up to 5 days. To serve cake, bring to room temperature before serving.
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