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Hazelnut Gateau

Prep

Cook

Total

Yield 6 servings

This is a finicky little cake but very good if you can pull it off. It takes time to fold the ingredients together. Do not open the oven during cooking or it will fall. Weigh the ingredients carefully.

Ingredients

Assembly and Decoration

Instructions

  1. Heat oven to 355f or 180c. Line sides and base of  2 springform or 7inch round pans with parchment
  2. Whisk the egg whites until stiff, gradually whisk in sugar a bit at a time until stiff peaks form
  3. Add the Vanilla Bean Scrapings to 1 teaspoon Sugar and mix well, then gently fold this and the Malt Vinegar into the Egg white mixture
  4. Gently fold in the Ground Hazelnuts using a flat flexible spatula. Be patient and fold very gently until combined keeping lots of air and loft to it
  5. Pour the mixture into prepared pans, distributing evenly, gently level them off
  6. Bake 30-40 minutes
  7. Cool completely on wire racks and remove from pans

Decorating

  1. Place the Berries in a saucepan with sugar and a bit of water. Simmer about 10 minutes until they are soft
  2. Process them through a fine mesh sieve
  3. Whisk Whipping Cream until it holds peaks
  4. Sandwich the cakes together using the Whipped Cream
  5. Dust with Powdered Sugar 
  6. Pipe with additional Cream and top with Berries and/or whole Hazelnuts
  7. Serve with Berry Sauce underneath the cake, on the side or a drizzle over each slice

Notes

You can make this Dairy free by using Cashew Cream instead of the Whipped Cream. Simply soak 1 cup of raw Cashews for 4 hours. Drain and process in a high speed blender adding 1/2 teaspoon salt, 1 tablespoon Maple Syrup and 1/4-1/2 cup cold water. Process until it is the consistency of whipped cream. You can also use a Berry Compote or Jam to sandwich the layers. 

Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/hazelnut-gateau/