Recipe COINTREAU HAZELNUT CAKE - Professionals

Ingredients

• 161 g Corman liquid clarified butter (99,9% fat)
• 71 g Corman hazelnut butter (98% fat)
• 150 g hazelnut powder (50/50)
• 261 g icing sugar
• 240 g fresh eggs
• 95 g milk
• 385 g flour
• 9,5 g baking powder
• 96 g crushed hazelnuts
• 38 g crushed almonds
• 64 g crushed pecans
• 52 g Cointreau® 60%
• 17 g orange zest
• 160 g Elle & Vire Professional Excellence cream (35% fat)
• 500 g water
• 350 g sugar
• 125 g Cointreau® 60%