Hazelnut praline cake
Made with hazelnut meal and covered with silky buttercream, this hazelnut praline cake is unapologetically indulgent.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.homebeautiful.com.au.
Cooking tools:
- Stand mixer
- Oven
- Cake pan
- Non-stick baking paper
- Mixing bowl
- Cooling rack
- Nonstick skillet
- Baking sheet
- Bread knife
- Cake stand
- Pastry brush
- Microwave
- Spatula
- Offset spatula
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Plate
- Refrigerator
- Kitchen timer
- Skewer
- Spoon
Ingredients
- 340g unsalted butter, chopped and softened
- 1¾ cups (385g) firmly packed brown sugar
- 1 tbsp vanilla bean paste
- 9 eggs, at room temperature
- 3⅓ cups (500g) self-raising flour
- 340g hazelnut meal
- 1 cup (250ml) milk
- ¼ cup Frangelico, plus extra to brush
- Cream cheese icing
- 500g cream cheese, chopped and softened
- 100g unsalted butter, chopped and softened
- 2 cups (320g) icing sugar, sifted
- 1 tsp vanilla extract
- Hazelnut praline
- ½ cup (110g) caster sugar
- 2 tbsp water
- ½ cup (70g) hazelnuts, toasted
- Buttercream icing
- 600g unsalted butter, chopped and softened
- 3 cups (480g) icing sugar, sifted
- 6 sheets edible gold leaf, to decorate
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