Recipes - Hazelnut Coffee Cake Recipe

Ingredients

180 g of sponge mix

3 eggs

45 ml of milk

60 g of ground hazelnut

60 g of butter

1 tbsp of instant coffee powder

1 tbsp of cold water

220 g of fresh cream whipped

2 tbsp of Kahlua

To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in ground hazelnut and fold in melted butter until well blended.
Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
To make coffee cream, stir instant coffee powder with cold water until melt. Fold in whipped cream and Kahlua until well blended.
Spread coffee cream onto a slice of cake. Sandwich with sponge cake and continue layering until finished. Coat cake with remaining cream.
Dust with cocoa powder or decorate as desired.

	Hazelnut Coffee Cake Recipe

	Ingredients SPONGE 180 g of sponge mix 3 eggs 45 ml of milk 60 g of ground hazelnut 60 g of butter COFFEE CREAM 1 tbsp of instant coffee powder 1 tbsp of cold water 220 g of fresh cream whipped 2 tbsp of Kahlua Method To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in ground hazelnut and fold in melted butter until well blended. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers. To make coffee cream, stir instant coffee powder with cold water until melt. Fold in whipped cream and Kahlua until well blended. Spread coffee cream onto a slice of cake. Sandwich with sponge cake and continue layering until finished. Coat cake with remaining cream. Dust with cocoa powder or decorate as desired.

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