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Frosted Hazelnut Layer Cake

Western.Chefs's picture
  Plain flour 6 Ounce
  Baking powder 2 Teaspoon
  Caster sugar 8 Ounce
  Demerara sugar 2 Ounce
  Hazelnuts 2 Ounce, browned, chopped
  Lemon 1 , finely grated rind
  Eggs 2 , separated
  Vegetable oil 3 Tablespoon
  Water 4 Fluid Ounce
  Egg white 1
  Lemon juice 2 Tablespoon
  Cream of tartar 1 Pinch
  Butter 1 1⁄2 Ounce, softened

Grease and bottom-line two straight-sided 18 cm (7 inch) sandwich tins. Sift the flour and baking powder into a large mixing bowl. Stir in 50 g (2 oz) of the caster sugar, the demerara sugar, 40 g (l 1/2 oz) of the nuts and the lemon rind. Whisk the egg yolks with the oil and water and stir into the dry ingredients. Beat well. Whisk the two egg whites until stiff and fold into the cake mixture. Turn into the prepared tins and bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 25 minutes. Turn out and cool on wire racks.
Split each cake into two layers. Whisk the remaining caster sugar, the egg white, lemon juice and cream of tartar in a deep heatproof bowl over a pan of simmering water until the mixture stands in stiff peaks. Whisk off the heat until cool, then beat into the softened butter. Sandwich the cake layers with the lemon icing, swirling the final layer of icing over the top. Decorate with the remaining nuts. Makes an 18 cm (7 inch) sandwich cake

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2999 Calories from Fat 1101

% Daily Value*

Total Fat 127 g194.6%

Saturated Fat 34 g170%

Trans Fat 0 g

Cholesterol 514.4 mg171.5%

Sodium 984.5 mg41%

Total Carbohydrates 442 g147.2%

Dietary Fiber 12.4 g49.8%

Sugars 287.7 g

Protein 36 g71%

Vitamin A 31.7% Vitamin C 103.4%

Calcium 92.1% Iron 37.2%

*Based on a 2000 Calorie diet

Frosted Hazelnut Layer Cake Recipe