MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swiss Hazelnut Cake
Categories: Cakes, Desserts, Nuts, Booze, Chocolate
Yield: 14 servings

MMMMM----------------------------CAKE---------------------------------
1/2 c (2 oz) skin-on hazelnuts;
- toasted, cooled
1 1/4 c (5 oz) cake flour
1 c (7 oz) granulated sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Vegetable oil
1/4 c Water
3 lg Egg yolks
+=PLUS=+
5 lg Egg whites
2 1/2 ts Vanilla extract
1/4 ts Cream of tartar

MMMMM--------------------------FROSTING-------------------------------
24 tb (3/4 c) unsalted butter;
- softened
1/4 ts Salt
1 3/4 c (7 oz) confectioners' sugar
12 oz (2 2/3 c) Fluff brand
- marshmallow creme
2 tb Hazelnut liqueur
6 oz Bittersweet bar chocolate

We toast and grind the hazelnuts with their skins for
better color and flavor. We developed this recipe with
Fluff brand marshmallow creme. When working with the
marshmallow creme, grease the inside of your measuring
cup and spatula with vegetable oil spray to prevent
sticking.

FOR THE CAKE: Adjust oven rack to middle position and
set oven @ 350ºF/175ºC. Line 2 light-colored 9" round
cake pans with parchment paper; grease parchment but not
pan sides.

Process hazelnuts in food processor until finely ground,
about 30 seconds. Whisk flour, sugar, baking powder,
salt, and ground hazelnuts together in large bowl. Whisk
oil, water, egg yolks, and vanilla together in separate
bowl. Whisk egg yolk mixture into flour-nut mixture
until smooth batter forms.

Using stand mixer fitted with whisk, whip egg whites and
cream of tartar on medium-low speed until foamy, about 1
minute. Increase speed to medium-high and whip until
soft peaks form, 2 to 3 minutes. Gently whisk one-third
of whipped egg whites into batter. Using rubber spatula,
gently fold remaining egg whites into batter until
incorporated.

Divide batter evenly between prepared pans and gently
tap pans on counter to release air bubbles. Bake until
tops are light golden brown and cakes spring back when
pressed lightly in center, 25 to 28 minutes, rotating
pans halfway through baking.

Let cakes cool in pans for 15 minutes. Run knife around
edges of pans; invert cakes onto wire rack. Discard
parchment and let cakes cool completely, at least 1
hour. (To prepare to make chocolate shavings, place food
processor shredding disk in freezer.)

FOR THE FROSTING: Using clean stand mixer fitted with
whisk, whip butter and salt on medium speed until
smooth, about 1 minute. Reduce speed to low and slowly
add sugar. Increase speed to medium and whip until
smooth, about 2 minutes, scraping down sides of bowl as
needed. Add marshmallow cre`me, increase speed to
medium-high, and whip until light and fluffy, 3 to 5
minutes. Reduce speed to low, add hazelnut liqueur,
return speed to medium-high, and whip to incorporate,
about 30 seconds.

Line rimmed baking sheet with parchment paper. Fit food
processor with chilled shredding disk. Turn on processor
and feed chocolate bar through hopper. Transfer shaved
chocolate to prepared baking sheet and spread into even
layer. Place in freezer to harden, about 10 minutes.

Place 1 cake layer on cake stand. Spread 2 cups frosting
evenly over top, right to edge of cake. Top with second
cake layer, pressing lightly to adhere. Spread remaining
2 cups frosting evenly over top and sides of cake.

Fold 16 by 12-inch sheet of parchment paper into 6 by
4-inch rectangle. Using parchment rectangle, scoop up
half of chocolate shavings and sprinkle over top of
cake. Once top of cake is coated, scoop up remaining
chocolate shavings and press gently against sides of
cake to adhere, scooping and reapplying as needed.

Serve.

SERVES: 12 to 16

RECIPE FROM: https://www.americastestkitchen.com

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