Hazelnut praline cake | Home Beautiful

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