Hazelnut Crispy Log (Print Version)
# Ingredients:
01 -
7 eggs.
02 -
240g sugar.
03 -
2 teaspoons almond extract.
04 -
175g ground hazelnuts.
05 -
2 tablespoons fine breadcrumbs.
06 -
20g butter to grease the pan.
07 -
2 tablespoons flour for dusting the pan.
08 -
50g roasted hazelnuts.
09 -
50g salted butter.
10 -
50g flour.
11 -
50g cane sugar.
12 -
6 egg yolks.
13 -
500ml whole milk.
14 -
300g softened butter.
15 -
2 tablespoons instant coffee.
16 -
150g granulated sugar.
17 -
40g corn starch.
18 -
200g praline chocolate.
19 -
125g crushed lace cookies.
# Instructions:
01 -
Set your oven to 180°C to preheat. Separate the eggs. Beat the yolks with 140g sugar. Stir in hazelnut powder, breadcrumbs, and almond flavoring. Whisk the whites with the leftover sugar till fluffy and fold gently into the mix.
02 -
Butter and flour a pan, pour in the mixture, and bake for 1hr 15 mins. Rest it for 12hrs before using.
03 -
Combine the hazelnuts, butter, sugar, and flour. Bake it for 10 mins at 180°C.
04 -
Melt the chocolate. Mix it with crushed lace cookies. Spread it out flat and chill in the fridge.
05 -
Warm up the milk with coffee. Mix the yolks, sugar, and starch together. Slowly pour in the milk, thicken over heat, then stir in the butter in two parts.
06 -
Slice the cake base into three parts. Layer it with cream and praline layers in between. Coat the whole thing in cream and let it cool for 4hrs.
07 -
Dust the top with the crispy topping, powdered sugar, and some festive decorations if you'd like.
# Notes:
01 -
Letting it rest is key for a soft and fluffy cake.
02 -
This dessert can be prepped up to 2 days early.