A rich Hungarian layered cake with hazelnut and chocolate pastry cream and hazelnut dacquoise. A gorgeous celebration cake!
WHAT ARE THE INGREDIENTS I NEED?
Hazelnuts – If you can’t find skinned hazelnuts, see notes at the end of the recipe on how to make your own skinned hazelnuts.
Granulated sugar – also known as regular white sugar.
Salt – I used fine salt.
Glucose syrup – corn syrup will also work.
Bicarb soda – also known as baking soda or bicarbonate of soda.
Caster sugar – also known as superfine sugar.
Cocoa powder – I used unsweetened cocoa powder.
All-purpose flour – also known as plain flour.
Corn starch – also known as corn flour.
Eggs – I used large eggs.
Milk – I used full cream. Skim and plant based milk will also work.
Butter – make sure it’s chilled and make sure it’s cubed for the pastry cream. Make sure the melted butter is cooled slightly before making the glaze.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Powdered sugar – also known as icing sugar