Tree Stump Cake with Hazelnut Cream
Updated: 6 days ago
Indulge in a delectable stump cake, a delightful creation that harmoniously combines the rich flavors of hazelnuts, velvety chocolate, and zesty orange—a perfect blend of flavors that tantalizes the taste buds. This exquisite dessert, beloved by individuals of all ages, from children to adults, is not only a feast for the palate but also a visual treat that can elevate any occasion.
Ingredients and Preparation
The preparation of this delightful stump cake is surprisingly simple and can be accomplished in just 60 minutes, making it an ideal choice for both novice bakers and experienced chefs alike. The process begins with gathering fresh, high-quality ingredients that will enhance the overall flavor and texture of the cake. The star of the show, hazelnuts, contribute a unique nuttiness that pairs beautifully with the deep, rich notes of chocolate. The addition of orange zest infuses a refreshing citrus aroma and flavor that brightens the cake, creating a well-rounded dessert that is sure to impress.
To create this masterpiece, you will start by toasting the hazelnuts to bring out their natural oils and enhance their flavor profile. This step is crucial, as it adds an extra layer of depth to the cake. Next, the chocolate will be melted and combined with the other ingredients, ensuring a smooth and luscious batter. The vibrant orange zest will be incorporated at this stage, allowing the flavors to meld together beautifully.
Once the batter is prepared, it is poured into a carefully chosen mold that will give the cake its signature stump shape. As it bakes, the kitchen will fill with the intoxicating aroma of chocolate and hazelnuts, creating an atmosphere of anticipation. After baking, allowing the cake to cool is essential, as it will help in achieving the perfect texture and flavor.
Final Results
The final touch involves decorating the cake, which can include a rich chocolate ganache drizzle or a light dusting of powdered sugar, perhaps even garnished with candied orange peel for an added pop of color and flavor. Each slice reveals a moist, flavorful interior that showcases the harmonious blend of hazelnuts, chocolate, and orange.
Conclusion
This beautiful cake is not only a treat for the senses but also a wonderful addition to any gathering, whether it's a family celebration, a festive holiday, or simply a cozy afternoon tea. With each exquisite bite, you will savor the delightful interplay of flavors that make this stump cake a cherished recipe. Follow the recipe closely to ensure success, and prepare to enjoy a dessert that will leave a lasting impression on everyone who has the pleasure of tasting it.
Ingredients: medium, total time: 90 min.
For the Biscuits:
6 eggs/ white, and yolks separated
pinch of salt
170 g of sugar
1 bag of vanilla sugar/ 10 g
1 peel of one orange
45 g of plain flour, 00
40 g of melted butter
150 g of toasted ground hazelnuts
For Dressing:
Juice of 2 oranges
1 Tablespoon of powdered sugar
For the Cream:
500 g of mascarpone
250 g Euro Cream or Nutella or Hazelnut spreadable cream
125 g of melted dark chocolate
150 g of sweet cream for whipping cream
For Decoration:
rosemary, chopped hazelnuts, pomegranate, or orange slices
Preparation:
Biscuits
Heat the oven to 180 °C, and line the largest baking sheet you have with 30×40 cm baking paper.
Mix the egg whites with a pinch of salt into snow, then gradually add 140 g of sugar and mix until all the sugar has dissolved.
Mix the egg yolks with the rest of the sugar, vanilla sugar, and orange peel until you get a thick cream that has doubled in volume. The melted butter and flour mix well into the egg yolks.
Add the egg yolks to the soup and gently mix with a spatula, then add the hazelnuts.
Transfer to a baking sheet, level the surface, and bake for about 13–15 minutes until the biscuit gets a nice color and hardens. Cool the crust, then invert onto another baking paper and remove the paper on which the biscuit was baked.
Mix the orange juice and powdered sugar and pour it over the biscuit.
Cream:
Mix mascarpone, hazelnut cream or Nutella, and melted chocolate (that you have melted in steam)
Then add sweet cream for whipped cream and mix until you get a silky, thick, and compact cream. Divide the cream into two parts; spread half of the cream on the biscuit. Cut it into three 10 cm wide strips. Roll the first strip, then place it on the second strip and continue rolling, and do the same with the third strip to finally make a cake with a diameter of about 20 cm. Place the cake on a plate and refrigerate until the ingredients are well set.
Spread the outside of the cooled cake with the rest of the cream. Use a fork to create a crust effect.
Decorate the top of the cake with rosemary, pomegranate, chopped hazelnuts, and orange slices.
Buon appetito!
NOTE:
Keep the cake covered in the refrigerator for up to 4 days.
You can freeze the cake in a special box with a lid for 2 months; pull out the cake the day before serving.
Do you want to try something a little different?
#food #dessert #cake #stump #log #hazelnut #orange #chocolate #crust #biscuits #simple #recipe #delicious #tasty #serbian #blog #coffeetimelena
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and give them a like.
Comments