Ingredients Jump to Instructions ↓

  1. 3 3/4 pounds hazelnut flour

  2. 1 1/4 pounds all-purpose flour

  3. 32 eggs

  4. 2 pounds sugar, plus

  5. 1 3/4 pounds sugar

  6. 48 egg whites Frangelico and Espresso Simple Syrup, recipe follows Espresso Buttercream, recipe follows Chocolate Frangelico Ganache, recipe follows

  7. 4 pounds hazelnuts, toasted and roughly chopped, for garnish Gilded Hazelnuts, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven. In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside. In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside. In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites. Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely. To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan . Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake , ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag , and decorate with the gilded hazelnuts.


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