Hazelnut Cheese Cake Recipe

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Ingredients

SPONGE

  • 3 eggs
  • 80 g of plain flour, sieved
  • ˝ tbsp of cake emulsifier
  • 1 tbsp of water
  • 60 g of caster sugar
  • 40 ml of corn oil

    • HAZELNUT CHEESE

  • 250 g of cream cheese
  • 30 g of ground hazelnut, toasted
  • 50 g of icing sugar
  • 200 g non-dairy whipping cream, whipped until stiff

    • Preparation

    SPONGE CAKE Method

    1. Preheat oven to 180°C.
    2. Line a 7" round baking tin with grease proof paper.
    3. Whisk sponge cake ingredients at high speed until fluffy.
    4. Lower the speed, add in corn oil and stir well.
    5. Pour the batter into prepared baking tin and bake in the preheated oven at 180°C for 25-30 minutes or until cooked.
    6. Remove cake from tin and leave to cool on wire rack.
    7. Slice the cake into 3 layers.

    HAZELNUT CHEESE MIXTURE Method

    1. Put all ingredients into a mixing bowl, use K–beater to beat until creamy.
    2. Add in whipped cream and mix well.
    3. Apply ˝ of cheese mixture onto a layer of cake and cover with the second layer.
    4. Repeat the same for the last layer of cake.
    5. Spread the remaining hazelnut cheese mixture all over the sponge cake
    6. Add in whipped cream and mix well and chill in the fridge for 2 hours before serving.

    Baking Tips and Ideas

    1. Stir-fry the ground hazelnut before using so that the cake will be more fragrant.
      2.

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