Toffee Hazelnut Cake

Ingredients

• 200 g butter
• 200 g sugar
• 3 eggs
• 200 g Flour
• 50 g finely ground hazelnuts
• 1 tsp instant coffee powder
• 1 tsp Baking powder
• 1 tsp cinnamon
• 0.5 tsp cloves
• 1 pinch salt
• butter (for the pan)
• 2 sheets white gelatin
• 200 ml whipping cream (min 30% fat)
• 1 packet whipped cream stabilizer
• 50 g sifted powdered sugar
• 1 tsp instant coffee powder
• 1 tsp orange zest
• 300 g chopped hazelnuts
• 2 tbsp butter
• 100 g sugar
• 3 tbsp rum
• 2 tbsp whipping cream (min 30% fat)
• rum for drizzling (optional)
• 500 ml whipping cream (min 30% fat)
• 300 g crystallized sugar
• 50 g butter
• 50 ml whisky cream liqueur
• 200 g coarsely chopped hazelnuts

Instructions

1. 1.

   Preheat the oven to 180°C fan. Beat the butter with a mixer until fluffy, then gradually add sugar while mixing until it no longer crunches. Whisk in the eggs one at a time, continuing to beat for about five minutes. Sift together flour, hazelnuts, coffee powder, baking powder, spices, and salt; fold into the butter mixture using the mixer’s dough hooks, being careful not to overmix.

2. 2.

   Grease a springform pan, pour in the batter, smooth the top, and bake for approximately 45 minutes, checking with a skewer. Let the cake cool in the pan, then cut horizontally once it has cooled. Drizzle each layer with rum if desired. Place the first layer on a cake ring. Soak gelatin sheets in cold water, squeeze out excess liquid, then warm gently with two tablespoons of water and instant coffee powder until dissolved. Whip cream with stabilizer and powdered sugar until stiff; fold in orange zest. Stir a few spoonfuls of this mixture into the gelatin, then vigorously mix the gelatin blend into the remaining whipped cream. Spread the cream over the first cake layer and chill to set. For the filling, toast chopped hazelnuts in a dry pan until lightly brown, add butter and sugar, caramelize slightly, then deglaze with rum and cream. Cool on parchment, spread over the cream layer, and place the second cake layer on top. To make the glaze, simmer cream, crystallized sugar, butter, and liqueur in a pot over low heat for about 30 minutes until thickened to a light brown consistency. Spread the finished glaze over the cake and sprinkle with coarsely chopped hazelnuts (optional). Chill completely before slicing and serving.