The New Bakers Dozen
Hazelnut wedding cake

The The Bakers Dozen: Hazelnut wedding cake
By Claudia (Claudia) on Wednesday, May 23, 2001 - 04:55 pm: Edit

I need a volume recipe - Bottom layer 12 inch, middle 10 inch, top 8 inch; 2 layers each. The sample cake that I made for this bride had sour cream in it and I would prefer a more basic butter cake with ground hazelnuts. thanks in advance!

By Rc_fleming (Rc_fleming) on Wednesday, May 23, 2001 - 05:03 pm: Edit

How about an almond sponge cake made with hazelnuts instead of almonds. The almond sponge recipe is from Bo Friberg's book but I dont have time to post it now.


By W.DeBord on Thursday, May 24, 2001 - 08:00 am: Edit

Several ways to go...What about a genoise with hazelnuts folded into it then brush your layers with hazelnut liquor and sugar syrup? I can think of several options...but I also have my recipes at work, so I can't post right this second. As far as volume take any recipe you like and increase it, don't look for a large volume recipe specificly (I don't, you shouldn't either). Did you need help increasing a recipe?

Just curious...What was the problem with your first tastings for her?

By bratgirl on Thursday, May 24, 2001 - 02:38 pm: Edit

how about a klimet(spelling?)torte-style cake...travels well...keeps really well and tastes yummy! loads of ground hazelnuts in it...delicious raspberry jam between the layers...mmmmmmm..guess what I am making tonight...

By Claudia (Claudia) on Friday, May 25, 2001 - 07:39 am: Edit

W. Nothing went wrong; it is just such a small recipe: Golden Almond Cake from the Cake Bible - I switched to hazelnuts. Don't you have to adjust the baking powder - or can you simply quadruple it as well? I am worried about that. The recipe is written in cups, ounces and grams. Also, I DO intend to use the hazelnut-sugar syrup. Frosting is white mousseline with freshly made raspberry jam folded in for filling and fresh berries. client's only comment was that it wasn't hazelnut-ty enough but I think that the syrup will take care of that. (for the tasting I did not have any frangelico so I made a framboise syrup.)

thanks rc and brat for your suggestions also.

By bratgirl on Friday, May 25, 2001 - 11:03 am: Edit

candied hazelnuts...
1 cup water
1 1/4 cups sugar

boil to make syrup..

3/4 cup hazelnuts
1 tablespoon unsalted butter

Coarsely chop hazelnuts. Stir nuts into syrup and simmer 1 minute. With a slotted spoon transfer nuts to baking pan, arranging in one layer, and reserve syrup. Cut butter into pieces. Bake nuts in middle of oven until golden brown, about 15 minutes. Immediately add butter to nuts, tossing to coat and separate, and with a spatula transfer nuts to a plate to cool (nuts will crisp as they cool). (Nuts may be candied 2 days ahead and kept in an airtight container in a cool, dry place. Reserved syrup may be kept, covered and chilled, 2 days.)

saw this done in austria..they put this over a hazelnut was really yummy...frangelico on the cake layers to moisten..yummy.

By W.DeBord on Monday, May 28, 2001 - 07:49 pm: Edit

Yes, four times a home makers size recipe isn't going to hurt anything I highly, highly doubt you'd need to make any changes. I multiply recipes all the time, it's very very rare that it creates a problem. The frangelico will be great!

I would becareful with the rasp. jam folded into mousseline if I was to worry about anything. It will thin out the texture and can make fillings too soft. BUT that depends upon how much your adding (alot would be trouble) or if you mousseline wasen't really thick. If your mousseline isn't real thick you can add more butter. For instance the mousseline recipe I use for my napoleons I double the amount of butter (from what my recipe calls for) this makes it very firm so I can achieve tall layers and it still taste great. But your recipe might already have adjusted for this and it's probably a rather thick mousseline.

By Claudia (Claudia) on Tuesday, May 29, 2001 - 03:19 pm: Edit

Actually, I fold berry purée into mousseline all the time; my mousseline is very thick and I have never had a problem - you certainly must stop before you've gone to far! with an dash of a complementary liqueur - c'est magnifique...thanks for answering my baking powder question. I have to get started on these cakes! I set up 10 cups of mousseline yesterday and I figure I will probably need about 30 - I have three weddings in a row - a first for me!

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