Hazelnut-Crusted Cake

The hazelnut-crusted cake is truly delicious and is an indulgent variant of classic crusted cakes. Perfect for an afternoon tea or as a dessert. Here’s how to prepare it:

Ingredients

• For the crust:

  • 150 g toasted hazelnuts, finely chopped
  • 100 g flour
  • 50 g powdered sugar
  • 100 g cold butter, cubed
  • 1 egg
  • 1 pinch of salt

• For the filling:

  • 200 g toasted hazelnuts, coarsely chopped
  • 100 g sugar
  • 100 ml fresh cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Preparation

1. Start by preparing the crust. In a bowl, combine the chopped hazelnuts, flour, powdered sugar, and the pinch of salt. Add the cold butter and begin working the ingredients with your fingertips until you obtain a sandy mixture.

2. Add the egg and mix until the dough begins to come together. If the dough is too dry, you can add a tablespoon of cold water.

3. Form the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

4. Meanwhile, prepare the filling. In a large bowl, mix the coarsely chopped hazelnuts, sugar, cream, eggs, and vanilla extract until you obtain a homogeneous mixture.

5. Take the hazelnut shortcrust pastry from the refrigerator, roll it out into an even layer, and line a cake pan that has been previously buttered and floured. Prick it with the tines of a fork.

6. Pour the filling over the pastry base and level it with a spatula.

7. Bake in a preheated oven at 180 °C for about 40-45 minutes, or until the crust is golden and the filling has set.

8. Let cool completely before removing the cake from the pan and, if desired, dust with powdered sugar before serving.

Trivia

Hazelnuts are highly appreciated in Italian cuisine, especially in Piedmont where the “Tonda Gentile delle Langhe” variety is famous worldwide and represents a key ingredient in the celebrated gianduia, a chocolate and hazelnut cream typically from Turin.