Tag Archives: hazelnuts

Bailey’s Chocolate Cheesecake Bars -aka- {Friendship Bars}

Hello Friends,

It’s been a while… I promise I didn’t forget about you! :) I find it (just a bit hard) to be a baker and try to be on a weight-loss plan. Finally, I think I am figuring out how to have these two coexist, so I am back to doing what I love!

Idea for these chocolaty bars came at a moment which I like to refer to as “baking inspiration”. This recipe is my own creation and I dedicate it to all my good friends spread all over the world. Some of you I have known since childhood days, some of you are brand new friends, with some of you I have reconnected again and some of you I’ve met in this virtual world. All of you have brought a part of you and your world to share and I feel great deal richer and happier because of it. Here is to FRIENDSHIP!

Bailey's Chocolate Cheesecake Bars

 

Bailey’s Chocolate Cheesecake Bars aka {Friendship Bars}

[Printable recipe]

For the crust:

  •          12 TBSP (170 g) butter (softened)
  •          1/2 cup (100 g) sugar
  •          1 pack vanilla sugar (or 1 tsp vanilla extract)
  •          2 egg yolks
  •          About  1/4 cup (50 ml) Bailey’s Irish Cream   ***Exact conversion: {50 ml = 0.21 cup}
  •          2 ½ cups (320 g) all-purpose flour
  •          1/4 tsp salt

 For the filling:

  •          4 of 8 oz packs (900 g) cream cheese
  •          1 cup (200 g) sugar
  •          2 pack vanilla sugar (or 2 tsp vanilla extract)
  •          3 TBSP dark cocoa
  •          4 oz (113 g) semi-sweet chocolate (melted)
  •          1/2 cup (100 ml) heavy cream
  •          About ½ cup (100 ml) Bailey’s Irish Cream ***Exact conversion: {100 ml = 0.42 cup}
  •          4 eggs (lightly beaten)

For the topping:

  •          4 oz (113 g) semi-sweet chocolate (refrigerated and cut into chunks)
  •          3.5 oz (100 g) hazelnuts (coarsely chopped)

Also needed:

  •          13 X 8 inch (33 X 20 cm) baking pan (or larger)
  •          Parchment paper

Preparation:

 

  1. Beat butter, sugar and vanilla until creamy. Beat in Bailey’s, egg yolks, flour and salt. Press mixture into the bottom of a 13X8 inch (33X20 cm) baking pan, previously lined with parchment paper. If you desire thinner bars you may want to use a larger pan, but it needs to be at least 2 inches deep. My bars have turned out pretty thick because I’ve used 13X8 inch pan.
  2. For the filling beat cream cheese, sugar, vanilla and cocoa until smooth. Add melted chocolate, cream, Bailey’s and lightly beaten eggs. Pour the mixture over the crust.
  3. For the decoration cut chocolate into chunks and coarsely chop hazelnuts, sprinkle all over the top. Bake at 350 F (180 C) for about 40 minutes. Turn off the oven and let it set another 10 minutes inside. Cool completely, cut into bars and serve.

Bailey’s Chocolate Cheesecake Bars Baileys Chocolate Cheesecake Bars 1

 

Bailey's Chocolate Cheesecake Bars 2

 

Bailey's Chocolate Cheesecake Bars

 

Bailey's Chocolate Cheesecake Bars

 

Bailey's Chocolate Cheesecake Bars

Peach Tarteletts with Hazelnut Streusel Topping

Last Saturday I visited our local farmers market in search of some good peaches to make jam. Oh, what a great place to be at this time of the year! There was a great variety of veggies and fruit, herbs and flowers on display! I picked up a large container of Michigan peaches for my jam, but they were so juicy and sweet that we couldn’t stop eating them and from what was left I made these lovely tarteletts. I am making jam next week (said with determination)! :) This recipe is a combination of three different recipes with addition/subtraction of some ingredients, which resulted in this recipe. Isn’t that what baking is all about?!

The tarteletts turned out to be delicious and not too sweet, which I really favor. You could taste the natural sweetness of the peaches, creamy filling and hazelnuts. Next time I would try to use almonds instead of hazelnuts. I would also sprinkle some sliced almonds on the top for decoration.

Peach Tarteletts

Peach Tarteletts with Hazelnut Streusel Topping

{Printable Recipe}

Yields 16 tarteletts

Sweet Pastry:

***All ingredients need to be refrigerated before using for the pastry. This is a ½ of quantity of the recipe for the sweet pastry from The Bourke Street Bakery Cookbook. Original recipe doesn’t call for hazelnuts/almonds.

  • 332 g (11.7 oz) flour
  • 5 g (1/2 tsp) salt
  • 130 g (4.5 oz) powdered sugar (sifted)
  • 3 TBSP hazelnuts or almonds
  • 250 g (8.8 oz) butter (thinly sliced)
  • 40 g (2-3) eggs

Also needed: Tartelett tins – 10 cm (about 4 inches) in diameter

Combine flour, salt, powdered sugar and hazelnuts and mix thoroughly. Add butter and start mixing slowly to incorporate all into flour. Add one by one egg and form the dough into a ball. Divide the ball into two equally weighing discs. Wrap each disc with plastic and refrigerate for about 2 hours.

Sweet pastry dough

Hazelnut Streusel

Streusel is basically a crumbled mixture of butter, sugar and flour and it’s used for sprinkling over pies or cakes to add an extra crunch.

  • 2 TBSP flour
  • 2 TBSP light brown sugar (packed)
  • 2 TBSP chopped hazelnuts (or almonds)
  • 2 TBSP cold butter (cut into pieces)

Combine and mix all ingredients until they resemble ¼ inch (1/2 cm) crumbs. Set aside.

Hazelnut streusel

Tarteletts filling

  • 8 medium to large size ripe peaches
  • 350 ml (about 1.5 cup) heavy cream
  • 2 large eggs
  • 1/2 cup sugar
  • 1/8 tsp almond extract
  • ¼ tsp vanilla extract

Cut a small cross on the top and the bottom of each peach. Place the peaches shortly into boiling water, remove and let cool. Peel, half and pit the peaches. Cover with plastic until ready to used them.

Combine milk with sugar and both extracts, stir by hand for a couple of minutes. Add eggs and stir for another two to three minutes, until you get a smooth mixture. Set aside.

Peeling peaches

Prepare Tarteletts

Remove the sweet pastry dough from the fridge about 15 minutes before you start making tarteletts. I lightly grease the tins with butter.

Roll the dough out to about 1/2 cm (or just under 1/4 inch) thickness. Use a tartelett tin as a cookie cutter and place the cut out dough into the tin. Lightly press in and make sure to have a nice and clean edge.

Cut each peach half into thin slices and arrange them on the top of the tartelett. Pour the filling over the peaches. Do not overfill. Sprinkle with hazelnut streusel. You can also choose to sprinkle streusel in the middle of baking time. (I figured it doesn’t make much difference for the final product).

Making peach tarteletts

Making peach tarteletts

Place the tins onto a baking sheet. Bake at 215 C (about 425 F) for 20-25 minutes, or until edges of tarteletts start getting golden-brown. Cool completely, remove from the tins and serve. You may choose to sprinkle them with powdered sugar. You can also serve them with a scoop of vanilla ice cream.

Bon Appétit!

Peach Tarteletts

Peach Tarteletts

Easy Chocolate Cake with Hazelnuts

Hello friends! Oh, how happy I am to say that Spring is in the full swing in my neck of the woods! I’ve been so distracted by its beauty, I could hardly manage to do anything inside the house (including baking). Family wasn’t happy about not having goodies for a while, so that’s why I resorted to this easy cake recipe from an old German baking book. It doesn’t require much time or skill and the result is more than satisfying.

This simple chocolate cake can be paired up with whipped cream, vanilla ice cream or topped with  fresh berries or berry sauce. It is easy enough to make for those who are new to baking or for the times when you learn that friends are coming over and you don’t really have a lot of time to prepare a dessert.

Enjoy this fine chocolate cake and Happy Spring! 

easy chocolate cake with hazelnuts

Easy Chocolate Cake with Hazelnuts

{print recipe}

Ingredients:

  • 115 g (1 stick) unsalted butter (softened)
  • 150 g (3/4 cup) sugar
  • 1 TSP vanilla extract
  • 2 eggs
  • 125 g (1 cup) flour
  • 1 TSP baking powder
  • 3 TBSP cocoa (sifted, unsweetened)
  • 75 g (2.6 oz) chopped and toasted hazelnuts

Preparation:

Beat butter and sugar at a high speed until nice and fluffy, add vanilla extract and eggs.

In a medium bowl combine flour, baking powder, cocoa powder and add to the butter mixture.

Reduce the mixing speed and mix until creamy; add hazelnuts.

Rub a bottom and sides of a tart pan with butter and pour the cake batter in.

Bake at 175 C (350 F) for about 20 – 25 minutes.

If desired sprinkle the cake with some powder sugar.

Simple, Easy and Yummy!

Bon Appétit!

cake preparation

cake batter

chocolate cake with hazelnuts

chocolate cake with hazelnuts

Chocolate Swirl Cheesecake topped with toasted hazelnuts

Another year! Another chance to live, laugh and do what I love! There are a lot of plans and resolutions in mind which I will put on paper one of these days. For a sweet beginning to the new year, here is a recipe for a scrumptious cheesecake requested by my son for his birthday. When I asked him what kind of cake he wanted to have, he said “Can a cheesecake be made with chocolate and hazelnuts?” Well, no doubt it can! :)

My basic cheesecake recipe comes from one of the numerous Dr. Oetker cookbooks. I have changed a thing or two over the years to suit my taste. This time I added chocolate and hazelnuts to it and I didn’t pre-bake the crust as recipe directs, since it always turns too dark and burnt tasting. I just poured the cheesecake batter right onto the unbaked crust and it turned out just right baked together. I also prefer quark cheese for the cheesecake since it is so much lighter than the common American cream cheese, but it was way too expensive, so I went for what is known in the US as Neufchâtel or Farmers’ cheese and has a lower fat content.

SONY DSC

Chocolate swirl cheesecake topped with toasted hazelnuts

[print here]

Crust:

  • 150 g (5.3 oz) flour
  • ½ TSP baking powder
  • 75 g (2.6 oz) sugar
  • 1 pack of vanilla sugar (or 1 TSP vanilla extract)
  • a pinch of salt
  • 1 egg
  • 75 g (2.6 oz) butter (softened)
  • Flour for kneading

Filling:

  • 750 g (26 oz) cream cheese (used Neufchâtel, but quark cheese is the best)
  • 200 g (7 oz) sugar
  • 3 TBSP freshly squeezed lemon juice
  • 50 g (1.7 oz) corn starch
  • 3 eggs (divided)
  • 250 ml (1 cup+2 TBSP) heavy cream (whipped)
  • 100 g (3.5 oz) semisweet chocolate
  • 50 – 75 g (1.7 – 2.6 oz) toasted hazelnuts (coarsely chopped)

Also needed: 25 cm (10 inch) round cake spring pan

Preparation:

  1. For the crust combine all dry ingredients, add 1 egg and butter and mix it at medium speed until well blended. Transfer the dough on a floured surface, knead it for a minute, wrap in plastic and leave in the fridge for about 30 minutes.
  2. While the dough is resting prepare the filling. First divide eggs and beat egg whites until firm. Set aside. Next whip the heavy cream and set aside. Lightly toast hazelnuts and chop them coarsely.
  3. Mix the cream cheese, sugar, egg yolks and lemon juice until smooth and creamy, add corn starch and mix for another minute.
  4. Now add in whipped cream and fold in egg whites by hand. Melt the chocolate over the hot water bath. Take about 1/5 of the cream cheese mixture and place it a small mixing bowl. Pour melted chocolate inside and mix well.
  5. Take the dough out of the fridge and divide into 3 equal parts. Roll 2/3 of the dough and place it onto a greased spring cake form. From the remaining 1/3 of the dough make a long rope and press it into the wall of the cake pan. Pour the filling into the unbaked crust, pour the chocolate mixture on the top and make swirls all around with a tooth pick. Top with toasted hazelnuts and bake at 175 C or 345 F for about 45-50 minutes. ***Since I made the cake at night, preparation photos were too dark, so I will not post them this time.

 ♥

Happy Birthday son!

Happy Birthday son!

Here Birthday Cheesecake just ready for the oven:

SONY DSC

Baked, cooled down and ready to cut into it:

SONY DSC

First slice for the Birthday boy:

Chocolate Swirl Cheesecake

The next day, a break from painting and a piece of cheesecake. Yum!

Chocolate Swirl Cheesecake

Yeast Strudel with Hazelnuts

I haven’t baked in a while, partly because the summer calls for the resfreshing, no bake, fruity desserts and partly because I was on vacation and just didn’t feel like doing much except relaxing, painting, shopping, and such… Well, last night I got a huge urge to bake! Without a particular reason, without an occasion in sight I just HAD TO BAKE SOMETHING! Those passionate about baking will understand! :D

Ideas started forming in my mind while I was still at work – something yeasty, but not too heavy and good for breakfast… Strudel! That’s it! We, Eastern European People love our strudel! I think most of every nation of Eastern (and some of Western EU) has one or the other version of the strudel. I usually make two types of strudel – one with a very thin, phyllo-like dough and the other with the yeast dough. Fillings can vary – from a lighter cherry, apple or jam filling to a richer poppy seed, walnut, hazelnut, almond or cream cheese and raisins filling. More info about strudel here.

Yeast Strudel with Hazelnuts                      Printable recipe

Yields two 5 X 9 inches (13 X 23 cm) loafs

Filling:

  • 12-14 oz (350-400 g) ground hazelnuts
  • 3/4 cup (180 ml) milk
  • 1/2 cup (100 g) sugar
  • 1 pack vanilla sugar (or 1 teaspoon vanilla extract)
  • 2-3  tablespoons honey
  • 1 teaspoon cinnamon

Dough:

  • 1 pack of dry yeast (or 20 g fresh yeast)
  • 1 teaspoon sugar
  • 2 tablespoons warm water
  • 4 cups (512 g) all-purpose flour (used King Arthur)
  • 1/2 cup (100 g) sugar
  • A pinch of salt
  • 1 teaspoon lemon zest (if desired)
  • 1 egg (beaten)
  • 1 cup (236 ml)warm water
  • 6 tablespoons (85 g) butter (very soft)

Preparation:

Filling:

Pour the milk into a cooking pan and let it boil lightly. Add hazelnuts, sugar, vanilla, honey and cinnamon and mix well for a few minutes until the filling thickens. Make sure the filling is spreadable. If is too runny add more hazelnuts. ***You may divide filling into two parts and add 1 tbsp of cocoa or melted chocolate in one half (or add some different flavor to it).

Dough:

  1. Mix the yeast, 1 tsp sugar and 2 tbsp warm water. Set aside for 5 minutes until becomes foamy.
  2. Combine flour, sugar, salt and lemon zest. Make an indent in the flour and pour in the yeast mixture. Mix lightly, add the egg and then start adding water. When almost combined, work the butter into the dough.
  3. Lightly dust your working surface with flour and knead the dough by hand for about 5 minutes. Grease a bowl with butter and place the dough ball into the bowl. Cover with a kitchen towel and let it rise until double in volume.
  4. Prepare two 5 X 9 inches (about 13 X 23 cm) loaf pans, grease them with butter. Cover your table with a cloth which will be used for rolling the dough. Sprinkle the cloth with flour.
  5. When the dough is ready, divide it in two. Using a rolling pin roll the dough as thin as possible. Make sure it keeps its rectangular shape. The size of my dough was approx. 12 X 20 inches. Spread the filling as thinly as possible. Lift up the cloth and roll the dough as a jelly roll. Do the same with the second piece of the dough.
  6. Shape one roll into “S”, form the other dough into a two-strain braid and place each into a loaf pan. Cover and let is rise for about 1 to 1.5 hours.
  7. Bake at 375 F (190 C) for 10 minutes, then lower the temperature to 350 F (175 C) and bake for another 30 minutes. Cool for at least 30 minutes in the pan. Remove from the pan and cool for another 30 minutes, slice and serve.

ENJOY!

Birth of a Dream Cake

I truly admire people who are able to come up with their own original recipes. I love and enjoy experimenting in the kitchen, be it baking or cooking. I’ve adjusted known recipes to fit my taste and I can even say I improved some (at least I think so :)), but I’ve never created my very own recipe.

Last week, after a quite long pause, I started going to pastel painting class again. I forgot how this class does wonders to my emotional wellness, inspiration, and just overall feeling of joy! As I was doodling on a note pad thinking of what could be my next painting project, I found myself sketching a cake… Weird how my mind switched from thinking of painting to thinking of a cake and my hand followed accordingly.

In the back of my mind I had plans to make a cake this weekend – a cake for my birthday. I could have let my family buy me a cake, but as every other year I am totally almost expected to make a cake for each family member’s birthday. Honestly, I like it that way! Still sketching, an idea of my very own cake came to mind… Raspberries came to mind, vanilla, white chocolate, mmm… why not?! Here it is! From the birth of an idea to the final product – Raspberry Dream Cake!

Raspberry Dream Cake              Printable recipe

Ingredients

Cake:

  • 6 eggs
  • 4 tbsp hot water
  • 3/4 cups (150 g) sugar
  • 1 tsp vanilla extract
  • ½ tsp bitter almond extract
  • 5 oz (150 g) sour cream* ( I added sour cream to the batter for additional moisture and to avoid cake being dry)
  • 1 1/4 cup (150 g) flour
  • 1 ½ tsp baking powder
  • 5 oz (150) g ground hazelnuts

Frosting # 1 – Semolina, butter, white chocolate frosting:

  • 1 cup (250 ml) milk
  • 1 cup (250 ml) cream
  • 1/4 cup (50 g) sugar
  • 1 tsp vanilla
  • 3.5 oz (100 g) semolina
  • 1 stick (100 g) butter
  • 1/4 cup (50 g) sugar
  • 3.5 (100 g) white chocolate

Frosting # 2 – Raspberry Gelée:

  • 14 oz (400 g) frozen raspberries
  • 6 oz (170 g) fresh raspberries
  • 1/2 cup (100 g) sugar
  • 1/2 cup (100 ml) water
  • 2 envelopes (14 g) plain gelatin
  • 6 tbsp water

Decoration:

  • 7 oz (200 g) white chocolate
  • 4 tbsp vegetable oil
  • 1 1/2 cup (300 ml) heavy cream (whipped)
  • Sugar
  • Fresh raspberries
  • Lemon Balm leaves

Also needed: 7 inch (18 cm) spring form cake pan, parchment paper, plastic wrap, a long sharp knife, cake decorating bag with a star tip

Cake preparation:

  1. In a mixer bowl beat 6 eggs with 4 tbsp hot water until foamy, add vanilla and  bitter almond extract. Slowly start adding sugar and mix at least for 2 minutes, before adding sour cream. Combine flour, baking powder and ground hazelnuts. Turn the mixing speed to low and add the dry ingredients.
  2. Bake in a 7 inch (18 cm) spring form cake pan lined with parchment paper at 365 F (185 C) for about 30 minutes. Cool completely, remove from the spring form and slice across into three even pieces.

Prepare frosting #1:

  1. Combine cream, milk, vanilla and sugar and let it boil. Pour into it semolina flour, lower the heat and mix until all liquid disappears and the mixture has a pudding consistency. Cool slightly and cover with plastic wrap to avoid crust forming. The mixture will harden somewhat as it cools.
  2. Combine butter and sugar, mix until fluffy, add melted white chocolate and mix well. Add it to the semolina mixture and again mix well or until thoroughly combined.  Cover and set aside.

Prepare frosting #2:

  1. Line a 7 inch spring form cake pan with plastic wrap.
  2. Combine  frozen, fresh raspberries and water. Blend until smooth. Pour into a bowl and add sugar.
  3. In a small cooking pan disolve gelatin  in 6 tbsp of water, mix and let it rest for about 10 minutes. Lightly heat gelatin and let it melt, but do not let it boil. Take few table spoons out of raspberry mixture and mix it well with gelatin.
  4. Now add the gelatin into remaining raspberries and mix well. Pour it into spring form and cover with plastic wrap. Place it in the fridge for at least 3 hours.
  5. Remove from the fridge, remove the pan rim. Slowly divide into two pieces by cutting through with a long, sharp knife.

Put together and decorate the cake:

  1. 1st of 3 cake layers
  2. ½ half of semolina frosting
  3. 1st piece of raspberry gelée
  4. 2nd  of 3 cake layers
  5. 2nd half of semolina frosting
  6. 2nd half of raspberry gelée
  7. 3rd of 3 cake layers
  8. Melt the white chocolate with vegetable oil until liquid. Pour and spread over top of the cake and sides. Put it into fridge for about 15 minutes.
  9. Beat the cream with desired amount of sugar until dense. Decorate the sides and top of the cake with whipped cream, fresh raspberries and lemon balm.

Bon Appétit!


Raspberry Gelée

 

Marjolaine Cake

The first time I tried Marjolaine cake was at our local Italian bakery. A French cake in an Italian bakery! There is no way that you could find that in Italy! ;) Anyway, the last few years the bakery has not been making it anymore and few days ago I think I found a reason why!

Since this is my son’s favorite cake and I was not able to buy it anywhere, I decided to surprise him and make it for his birthday. I googled the recipe and found about 5 different versions. I chose the one that in my opinion was best “resembling” the original from our favorite bakery.

Should I say that it took me 5 hours to make this cake?! :) No wonder the bakery is not taking that kind of time! The cake turned out perfect and it tasted s-u-p-e-r-b! My son was very happy! His first slice was as thick as 3 regular slices! :) Marjolaine cake is now on my Special Occasion Cakes list! A lot of work was put into it, A LOT, but in the end it was well worth it!

Here we go:                                                                   Printable version

The praline powder:

  • 1 cup (100 g) whole almonds
  • 1 cup (128 g) confectioners’ sugar

The chocolate cream (chocolate ganache):

  • 2 cups (500 ml) creme fraiche (I have used heavy whipping cream)
  • 16 (450 g) ounces bittersweet chocolate, preferably Lindt or other European brand, broken into pieces

The pastry cream:

  • 8 large egg yolks
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (64 g) unbleached flour
  • 2 cups (500 ml) milk
  • 1 1/4 cups (283 g) unsalted butter

The cake:

  • 1 cup (138 g) hazelnuts
  • 3/4 cup (150 g) granulated sugar
  • 10 large egg whites
  • 1/4 cup (32 g) unbleached flour

The rum cream:

  • 2 cups pastry cream (1/2 of the whole quantity)
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon rum

The praline cream:

  • 2 cups pastry cream (1/2 of the whole quantity)
  • 2 cups praline powder (I didn’t weigh in grams, but use all of what you get after grinding the sugar coated almonds)
*Optional: 1 cup (138 g) toasted, chopped hazelnuts for decorating the sides of the cake

Prepare the praline powder:

1.
Preheat the oven to 300 degrees. Oil a baking sheet with a light vegetable oil. Spread the almonds on another baking sheet and bake until fragrant and light brown, about 10 minutes. Remove from oven and let cool.
2.
Combine the nuts and sugar in a heavy-bottomed saucepan. Cook, stirring constantly, over medium heat until the sugar begins to melt. The mixture will go through several stages,from a dry blend to one where the sugar forms little bubbles the size of peas. Continue cooking, stirring constantly so all of the sugar clinging to the almonds melts, until the mixture turns dark brown and syrupy and the nuts make a popping sound. The whole process will take about five minutes.
3.
Quickly pour the mixture onto the oiled baking sheet. The mixture will harden to give almond brittle. When the praline is cool, break it into pieces. Grind it to a fine powder in a food processor. (Praline can be made weeks in advance and refrigerated or frozen in an air-tight container.)
4.
Prepare the chocolate cream: Bring the cream to a boil in a medium saucepan. Remove from the heat and whisk in the chocolate, piece by piece, until it is completely melted and blended. Set aside until cool and thick. It should have the consistency of a thick, spreadable, frosting. (This can be made as much as three days in advance and refrigerated. If it hardens, reheat it gently, beating until it reaches the proper consistency.)

Prepare the pastry cream:

5.
Using a whisk or electric mixer, beat the egg yolks and sugar in a mixing bowl until thick and lemon-colored. Gently whisk in the flour. Heat the milk to a boil in a large heavy-bottomed saucepan. Whisk one-third of the hot milk into the egg mixture, then pour the egg mixture into the remaining milk. Boil, stirring constantly, over medium-high heat until thickened, about two minutes. Transfer to a bowl and let cool.
6.
Beat the butter until soft and creamy. When the pastry cream is completely cool, whisk in the softened butter. (The pastry cream can be made three days in advance and kept refrigerated.)

Prepare the cake:

7.
Preheat the oven to 300 degrees. Heavily butter two jelly-roll pans, measuring about 14x10x1 in. Line them with parchment paper and butter and flour the paper.
8.
Spread the hazelnuts on a baking sheet and roast until fragrant and lightly browned, about 10 minutes. Remove from the oven and rub the warm nuts in a cotton dish towel to remove as much skin as possible. Cool, then grind them with a quarter cup of the sugar in a food processor.
9.
Using a whisk or electric mixer, beat the egg whites until they begin to stiffen. Slowly add the remaining sugar, mixing until stiff but not dry. Fold in the flour and hazelnut mixture. Spread the batter evenly in the prepared pans. Bake until the cakes are thoroughly browned, 25 to 30 minutes.
10.
Remove the cakes from the oven and invert them onto racks to cool, paper side up. Cover the cakes with a damp towel for several minutes, then remove the parchment paper while the cakes are still warm. Let cool completely. Cut each cake lengthwise in half.
11.
At least 24 hours, but not more than three days, before serving, assemble the Marjolaine: Divide the pastry cream in half. Blend the vanilla extract and the rum into one portion of the pastry cream. Blend the praline powder into the remaining pastry cream. (Mix the praline cream just before assembling the cake, because the flavor will fade if mixed up in advance.) The chocolate and pastry creams should be chilled, but spreadable.
12.
Place one cake layer on a large, rectangular serving platter. Spread half the chocolate cream on the cake. Refrigerate until firm, about 10 minutes. Cover the chocolate cream with a second cake layer. Spread with all of the rum cream and refrigerate until firm, about 15 minutes. Top the rum cream with the third cake layer. Spread with all of the praline cream and refrigerate until firm, about 15 minutes. Top the praline cream with the fourth cake layer. Frost the top and sides of the cake with the remaining chocolate cream. Refrigerate uncovered for 15 minutes, then cover with plastic wrap. Refrigerate one to three days before serving.
13.
To serve, remove from the refrigerator 15 minutes before cutting, then cut into thin slices.
**Original recipe found here (I slightly changed the quantity of some ingredients).

Bon Appetite! :)

Praline Powder preparation steps

Prepared pastry cream and chocolate ganache

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