Hazelnut Praline Layer Cake Recipe

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Hazelnut Praline Layer Cake
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Ingredients
18
Count
Nutrition
1271
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Cake.
  2. Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment.
  3. Sift the flour, baking powder, baking soda, and salt together three times.
  4. In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated.
  5. Continue beating on high until light and fluffy, about 6 minutes more.
  6. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour.
  7. Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean.
  8. Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.).
  9. Praline Buttercream.
  10. Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage).
  11. In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste.
  12. When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers.
  13. Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.
  14. Optional.
  15. Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1270.57 Kcal (5320 kJ)
Calories from fat 828 Kcal
% Daily Value*
Total Fat 92g 142%
Cholesterol 366.5mg 122%
Sodium 339.3mg 14%
Potassium 447.25mg 10%
Total Carbs 89.96g 30%
Sugars 50.75g 203%
Dietary Fiber 0.94g 4%
Protein 22.92g 46%
Vitamin A 0.9mg 28%
Iron 4.8mg 27%
Calcium 142.6mg 14%
Amount Per 100 g
Calories 397.85 Kcal (1666 kJ)
Calories from fat 259.27 Kcal
% Daily Value*
Total Fat 28.81g 142%
Cholesterol 114.76mg 122%
Sodium 106.24mg 14%
Potassium 140.05mg 10%
Total Carbs 28.17g 30%
Sugars 15.89g 203%
Dietary Fiber 0.29g 4%
Protein 7.18g 46%
Vitamin A 0.3mg 28%
Iron 1.5mg 27%
Calcium 44.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.9
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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