Tree Stump Cake with Hazelnut Cream

## Indulge in a Tree Stump Cake with Rich Hazelnut Cream

Tree Stump Cake with Hazelnut Cream

• Indulge in a delectable cake crafted from hazelnuts, chocolate, and orange—a perfect blend of flavors. This delightful dessert, cherished by both young and old, can be prepared in just 60 minutes. Simply follow the recipe to savor each exquisite bite of this beautiful cake. Follow the recipe.

Ingredients: medium, total time: 90 min.

For the Biscuits:

• 6 eggs/ white, and yolk 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 orange

• 1 Tablespoons 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

Tree Stump Cake with Hazelnut Cream

Preparation:

Biscuits

1. Heat the oven to 180 °C, and line the largest baking sheet you have with 30×40 cm baking paper.

2. 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.

3. 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.

4. Add the egg yolks to the soup and gently mix with a spatula, then add the hazelnuts.

5. 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.

6. Mix the orange juice and powdered sugar and pour it over the biscuit.

Cream:

1. Mix mascarpone, hazelnut cream or Nutella and melted chocolate (that you have melted in steam.)

2. 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.

3. Spread the outside of the cooled cake with the rest of the cream. Use a fork to create a crust effect.

4. Decorate the top of the cake with rosemary, pomegranate, chopped hazelnuts and orange slices.

   
   

   Buon appetito!

NOTE:

• Keep the stake 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?

• Stump Cake

• Stump Cake Lena

• Tree Stump Cake with Hazelnut Cream

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