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HAZELNUT, PASSION FRUIT, WHITE CHOCOLATE LAYER CAKE
Made with PASSION FRUIT INSPIRATION
Original Recipe by Thea Habjanic, Executive Pastry Chef, Mercado Little Spain5 steps
Recipe Step by Step
160g toasted hazelnuts
40g all-purpose flour
8 ea egg whites
3/4 tsp salt
1 tsp amaretto liqueur
Combine the nuts and half of the sugar (115g) in a food processor and blend. Add the flour and combine until finely ground. Set aside.
Whip the egg whites with the salt until foamy, then slowly add the rest of the sugar (115g). Whip until stiff, shiny peaks forms. Sprinkle half of the hazelnut mixture on top and carefully fold into the whites. Add the second half and fold in until no streaks remain. The mixture will be super fluffy.
Pour into your prepared pan and spread evenly. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before unmolding. Once unmolded, refrigerate until cold and cut the cake into two even layers.
OPALYS Whipped Ganache
140g heavy cream 36%
1 ea vanilla bean (scraped)
100g 8118 (OPALYS 33% FEVE 3KG)
200g heavy cream 36%
20g Grand Marnier (or another orange liqueur)
PASSION FRUIT INSPIRATION Whipped Ganache
153g passion fruit purée
20g brown sugar
500g heavy cream 36%
440g 15390 (INSPIRATION PASSION FEVE 3KG)
Chocolate Cookie for Praliné Cookie Crunch
110g powdered sugar
275g all-purpose flour
30g 9932 (CACAO POUDRE 250G)
Heat the oven to 325˚F (163˚C). On a parchment-lined sheet tray, place random chunks of the dough and bake for 15-20 minutes until slightly firm. Let cool completely.
Praline Cookie Crunch
1 ea Chocolate Cookie Batch
180g 2258 (PRALINE NOISETTE 60% CARAMELISE 5KG)
Take half and place in between two sheets of parchment or two Silpats. Roll to 1/8” thickness and place in the freezer. Using an 9 inch cake ring, cut out a circle and carefully place on a flat surface in the freezer until ready to use.
Assembly and finishing
Place the first layer of Hazelnut Sponge on a cake board or plate and spread with a ½ inch layer of Passion Fruit Whipped Ganache. Spread evenly. Top with a Praliné Cookie Crunch circle. Refrigerate for a half hour.Spread another ½ inch layer of Passion Fruit Whipped Ganache evenly on top of the Praliné Cookie Crunch. Place a second hazelnut sponge layer on top. Refrigerate for a half hour.Use the OPALYS Whipped Ganache to coat the entire cake with a crumb coat. Refrigerate for a half hour.Starting from the bottom, frost with the Passion Fruit Whipped Ganache, going almost all the way up. About 3/4 of the way to top, start frosting with OPALYS Whipped Ganache and blend with a spatula to create an ombré look. Add an even coat of OPALYS Ganache to the top of the cake. Top with toasted hazelnuts and edible flowers as desired and enjoy!!