Hazelnut Cake


Feb 15, 2023

1 min read

Serving: 30 mini cakes
Hazelnut Cake:
  • 240g Eggs 
  • 280g Sugar 
  • 2g Salt 
  • 130g Anchor Chef’s Classic Whipping Cream
  • 240g Flour T55 
  • 5g Baking Powder 
  • 60g Anchor Butter - Clarified 
  • 140g Praline Hazelnuts
Whipped Cream Topping:

  • 225g Anchor Chef’s Classic Whipping Cream 35% 
  • 25g Glucose 
  • 25g Caster Sugar 
  • 600g Anchor Chef’s Classic Whipping Cream 
  • 325g Anchor Chef’s Classic Whipping Cream 
  • Dark Chocolate 70%
Hazelnut Cake:
  1. Preheat oven to 180°C.
  2. Add all of the ingredients into a food processor and combine until ingredients are fully mixed.
  3. Place the mixture into a piping bag and pipe it into 3x3cm molds.
  4. Bake for 15 minutes at 180C until golden brown.
Whipped Cream Topping:
  1. In a pot, melt the chocolate slowly making sure the chocolate does not burn.
  2. In a separate pot heat the smaller portion of Anchor Chef’s Classic Whipping Cream (225g), glucose and inverted sugar to 60°C.
  3. Gradually pour the hot mixture of cream over the melted chocolate and mix it in, using a hand blender for a smooth texture.
  4. Add the rest of the Anchor Chef’s Classic Cream (600g) cream to the mixture slowly.
  5. Mix using the hand blender and leave to set in the refrigerator over night.
  1. Whisk the whipped cream mixture until a firm texture is achieved.
  2. Pipe the mixture onto the cakes.



Anchor Food Professionals

Hazelnut Cake

Related Products

Find the ingredients to make a hazelnut cake today!