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23 ingredients, 20 steps, cooking Hazelnut Layer Cake with Hazelnut Cream Frosting

Hi mother, at this time you can present recipe Hazelnut Layer Cake with Hazelnut Cream Frosting with 23 ingredients and 20 steps. Below this is how to cook, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 23 ingredients and 20 stages of easy cooking Hazelnut Layer Cake with Hazelnut Cream Frosting.

Ingredients all Hazelnut Layer Cake with Hazelnut Cream Frosting

1. It’s : For Vanilla Hazelnut Cake.
2. Prepare 3 cups : cake flopur.
3. You need 1 tablespoon : baking powder.
4. Prepare 1/2 teaspoon : salt.
5. You need 1 2/3 cups : unsalted butter, at room temperature.
6. You need 1 1/2 : . cup granulated sugar.
7. It’s 4 : large eggs, lightly beaten.
8. Prepare 2/3 cup : whole milk.
9. You need 2 teaspoons : vanilla extract.
10. You need 1/2 teaspoon : hazelnut extract.
11. You need : For Hazelnut Cream Frosting.
12. It’s 3 cups : cold heavy cream.
13. Prepare 8 ounces : marscapone cheese, at room temperature.
14. You need 1 cup : nutella hazelnut spread, at room tempersture.
15. You need 2 cups : confectioner's sugar.
16. Prepare 1 teaspoon : vanilla extract.
17. Prepare : For Garnish.
18. It’s as needed : cocoa powder for sprinkling.
19. It’s : Roasted hazelnuts aa needed.
20. It’s as needed : white chocolate shavings.
21. It’s : For Garnish.
22. It’s : Roasted hazelnuts aa needed.
23. Prepare as needed : white chocolate shavings.

If all raw materials Hazelnut Layer Cake with Hazelnut Cream Frosting it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Hazelnut Layer Cake with Hazelnut Cream Frosting

1. Preheat oven to 350. Spray a 10 inch, a 8 inch and a 6 inche cake pans with bakers spray
   
2. In a bowl whisk together flour, baking powder and salt
   
3. In another bowl beat butter and sugar until light and fluffy
   
4. Add flour mixture alternating with milk beating just until smooth then add eggs and bea just until combined
   
5. Pour the batter into the prepared o ans so that they all are the same height about 1 inch in each oan. You want the layers about the same height. Note my 10 inch pan seems to big but it's just because of its high sides
   
6. Bake until a toothpick comes out just clean. The times will be slightly different for each pan. The 6 inch will take about 10 minutes, the 8 inch about 11 to 13 minutes and the 10 inch about 13 to 16 minutes. Cool on racks in pans 10,inutes then remove from pans to cool completely before frosting
   
7. Make Hazelnut Cream Frosting
   
8. In a bowl beat nutella and marscapone until smooth
   
9. In another large bowl beat cream until it starts to thicken, add sugar and vanilla and beat until it holds its shspe
   
10. Fold nutella/marscapone into whipped cream in 3 additions until uniform in color
    
11. Assemble Cake
    
12. Place 10 inch cake layer on a platter bottom up
    
13. Frost with the hazelnut cream
    
14. Center the 8 inch cake layer on the 10 inch layer, bottom up
    
15. Frost with more hazelnut cream
    
16. Finally center the 6 inch layer on the 8 inch layer and frost with more hazelnut cream. Neater up the whole cake with remaing frosting
    
17. Sprinkle top with cocoa powder then decorate with whole roasted hazelnuts and white chocolate shavings. Chill at least 2 hours before slicing
    
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21. Finish and Enjoy.

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