The ingredient of Hazelnut critical cream cake
- Melted butter, for greasing
- 250g butter, cubed, at room temperature
- 300g (1 1/3 cups) caster sugar
- 75g (1/3 cup) vanilla sugar (see note)
- 3 eggs, at room temperature
- 350g (2 1/3 cups) self-raising flour, sifted
- 1 300g carton sour fresh open cream, at room temperature
- Icing sugar, to give support to filling
- 140g (3/4 cup, lightly packed) brown sugar
- 125g arena hazelnuts
- 1 tsp pitch cinnamon
The instruction how to make Hazelnut critical cream cake
- Preheat oven to 180u00b0C. Lightly brush a 24cm (top measurement) 2.5-litre knack fluted field dome pan like the melted butter to grease.
- Use electric beaters to beat the butter, caster sugar and vanilla sugar in a medium mixing bowl until feeble and creamy. build up the eggs one at a time, beating without difficulty after each addition and scraping down the sides of the bowl occasionally.
- Use a large metal spoon to gently fold in the flour and prickly cream until combined.
- To make the filling, add together the brown sugar, hazelnuts and cinnamon in a medium bowl.
- Spoon 1/2 of the cake mistreatment into the greased pan and sleek slick the surface. Sprinkle 1/2 of the filling evenly higher than the batter. development 1/2 of the enduring surviving cake use foul language evenly over the filling. Sprinkle the unshakable filling beyond the pinnacle and after that early payment evenly subsequently the unshakable cake batter.
- Bake in preheated oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Allow the cake to cool for 5 minutes ahead of time turning out onto a wire rack to cool. Dust behind icing sugar to come serving.
Nutritions of Hazelnut critical cream cakecalories: 567.147 calories
fatContent: 30 grams fat
saturatedFatContent: 15 grams saturated fat
carbohydrateContent: 66 grams carbohydrates
sugarContent: 44 grams sugar
proteinContent: 8 grams protein
cholesterolContent: 116 milligrams cholesterol
sodiumContent: 365.17 milligrams sodium