Hazelnut Layer Cake with Hazelnut Cream Frosting. Great recipe for Hazelnut Layer Cake with Hazelnut Cream Frosting. This moist hazelnut cake with hazelnut cream frosting is a three tiered cake simply made by using graduated sized cake pans. It dresses up a three layer cake for a great birthday vskr Great recipe for Chocolate Layer Cake with Whipped Hazelnut Cream Filling and Frosting.

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Chill the cake for easy slicing, but serve at room temperature. The cake is looser-crumbed and more 'open' than a regular chocolate cake, without the nuts, but it's still a great texture. Along with that tangy cream cheese frosting, it's complete heaven. You can cook Hazelnut Layer Cake with Hazelnut Cream Frosting using 23 ingredients or minus. Here is how you achieve that.

Substances of Hazelnut Layer Cake with Hazelnut Cream Frosting

Provide of For Vanilla Hazelnut Cake.
Prepare 3 cups of cake flopur.
Provide 1 tablespoon of baking powder.
Provide 1/2 teaspoon of salt.
Prepare 1 2/3 cups of unsalted butter, at room temperature.
Prepare 1 1/2 of . cup granulated sugar.
You need 4 of large eggs, lightly beaten.
Prepare 2/3 cup of whole milk.
Prepare 2 teaspoons of vanilla extract.
Provide 1/2 teaspoon of hazelnut extract.
You need of For Hazelnut Cream Frosting.
Prepare 3 cups of cold heavy cream.
You need 8 ounces of marscapone cheese, at room temperature.
Provide 1 cup of nutella hazelnut spread, at room tempersture.
Provide 2 cups of confectioner's sugar.
Prepare 1 teaspoon of vanilla extract.
Provide of For Garnish.
Provide as needed of cocoa powder for sprinkling.
Provide of Roasted hazelnuts aa needed.
Provide as needed of white chocolate shavings.
You need of For Garnish.
Prepare of Roasted hazelnuts aa needed.
You need as needed of white chocolate shavings.

The frosting takes the cake, by the way. The middle layer is actually mixed up with more ground hazelnuts, and the top is left creamy and classic. Line bottom of pans with parchment circles, cut to fit pan. Spray pan again, coating the parchment paper.

These recipes make in about 50 minutes from start to finish, and 20 moves. Get ready to take these recipes to get you by way of a occupied back-to-school time!. Here is how you make that.

Hazelnut Layer Cake with Hazelnut Cream Frosting steps by step

Preheat oven to 350. Spray a 10 inch, a 8 inch and a 6 inche cake pans with bakers spray.
In a bowl whisk together flour, baking powder and salt.
In another bowl beat butter and sugar until light and fluffy.
Add flour mixture alternating with milk beating just until smooth then add eggs and bea just until combined.
Pour the batter into the prepared o ans so that they all are the same height about 1 inch in each oan. You want the layers about the same height. Note my 10 inch pan seems to big but it's just because of its high sides.
Bake until a toothpick comes out just clean. The times will be slightly different for each pan. The 6 inch will take about 10 minutes, the 8 inch about 11 to 13 minutes and the 10 inch about 13 to 16 minutes. Cool on racks in pans 10,inutes then remove from pans to cool completely before frosting.
Make Hazelnut Cream Frosting.
In a bowl beat nutella and marscapone until smooth.
In another large bowl beat cream until it starts to thicken, add sugar and vanilla and beat until it holds its shspe.
Fold nutella/marscapone into whipped cream in 3 additions until uniform in color.
Assemble Cake.
Place 10 inch cake layer on a platter bottom up.
Frost with the hazelnut cream.
Center the 8 inch cake layer on the 10 inch layer, bottom up.
Frost with more hazelnut cream.
Finally center the 6 inch layer on the 8 inch layer and frost with more hazelnut cream. Neater up the whole cake with remaing frosting.
Sprinkle top with cocoa powder then decorate with whole roasted hazelnuts and white chocolate shavings. Chill at least 2 hours before slicing.
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Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place second layer on top; top with remaining praline buttercream. A moist, richly banana-flavored, two-layer cake with a dark chocolate frosting. No nuts, chocolate chips or chunks, no crispy bits or coconut.