Hazelnut Nutcracker Cake

🧁 Ingredients

For the Hazelnut Sponge:

• 1 cup (120g) hazelnut flour (or finely ground toasted hazelnuts)
• 1/2 cup (60g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60ml) whole milk
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract

For the Nut Praline Buttercream:

• 1/2 cup (100g) sugar
• 2 tbsp water
• 1/2 cup toasted hazelnuts
• 1 cup (225g) unsalted butter, room temp
• 2 tbsp milk
• Pinch of salt

For the Crunch Layer (Optional):

• 1/2 cup crushed caramelized hazelnuts or Nutcracker brittle
• 100g dark chocolate, melted

Decoration:

• Whole toasted hazelnuts
• Chocolate shards
• Edible gold leaf (optional)

👩‍🍳 Instructions

🔹 Make the Hazelnut Sponge:

1. Preheat oven to 350°F (175°C). Line two 8-inch round cake pans.
2. Whisk hazelnut flour, all-purpose flour, baking powder, and salt.
3. In a bowl, beat egg yolks and sugar until thick and pale. Add milk, oil, and vanilla.
4. Fold in dry ingredients gently.
5. In another bowl, beat egg whites to stiff peaks and fold into the batter.
6. Divide between pans and bake for 20–25 mins. Cool completely.

🔹 Prepare Hazelnut Praline:

1. Heat sugar and water in a pan until golden caramel forms.
2. Add toasted hazelnuts and swirl. Pour onto parchment, let harden, then crush in a food processor.
3. Whip butter until creamy. Add crushed praline, milk, and a pinch of salt until fluffy.

🔹 Assemble:

1. Spread a thin layer of praline buttercream on one cake layer.
2. Add a thin crunch layer of melted chocolate and caramelized hazelnuts (optional).
3. Top with second cake layer and cover entire cake with buttercream.

🔹 Decorate:

• Pipe rosettes of buttercream, top with whole hazelnuts and chocolate decorations.

🎂 Serving:

Let it chill for at least 1 hour before slicing. This cake is rich, nutty, and deeply satisfying—perfect with espresso or mulled wine.