Here’s version of the classic German-style Hazelnut Cream cake recipe, also known as “Haselnusscreme-Torte.

If you’re a dessert lover, the Hazelnut Cream Cake is a treat you can’t miss. This decadent cake combines the lightness of sponge cake with the rich, nutty flavor of hazelnuts and a creamy nougat filling. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this dessert is a showstopper. Let’s dive into the details to create your own masterpiece!

Ingredients You’ll Need for Hazelnut Cream Cake

For the Cake Batter:

• 6 XL egg yolks: Adds richness and structure.
• 6 tablespoons hot water: Helps to aerate the yolks for a lighter texture.
• 200 g (7.05 oz) granulated sugar: Provides sweetness and stability.
• 1 pouch vanilla sugar OR 1 tsp vanilla extract: Adds a subtle, aromatic vanilla flavor.
• 125 g (4.4 oz) ground hazelnuts or almonds: The star ingredient for a nutty taste.
• 100 g (3.52 oz) all-purpose flour: Creates the body of the cake.
• 50 g (1.76 oz) potato starch OR cornstarch: Enhances the cake’s delicate crumb.
• 1 pouch baking powder OR 3 tsp baking powder: Ensures a proper rise.
• 6 XL egg whites: Whipped to stiff peaks for fluffiness.
• Pinch of salt: Balances the sweetness.

For the Cream Filling:

• 800 ml (1.69 pt) heavy whipping cream: The base for the creamy layers.
• 4 pouches Whip-It stabilizer OR 4 tbsp instant vanilla pudding powder: Stabilizes the whipped cream.
• 4 tbsp granulated sugar: Adds a touch of sweetness.
• 125 g (4.4 oz) roasted ground hazelnuts or almonds: Enhances the nutty flavor.
• 200 g (7.05 oz) chocolate nougat or Nutella: Adds a luscious chocolatey layer.

For Decoration:

• 80-100 g (2.82-3.52 oz) chopped or ground pistachios, hazelnuts, or almonds: Adds texture and visual appeal.
• 6 tbsp whipped cream (reserved): For decorating the top.
• 12 whole hazelnuts, almonds, or pistachios: Finishes the cake with a professional touch.
• Optional chocolate decorations: For an elegant finish.

Step-by-Step Instructions to Make the Perfect Hazelnut Cream Cake

Preparing the Batter:

1. Whip the Egg Yolks:
   • Combine egg yolks with hot water in a mixing bowl.
   • Use a hand mixer to beat until frothy and light in color.
2. Incorporate Sugar and Vanilla:
   • Gradually add sugar mixed with vanilla sugar or extract while continuing to beat. The mixture should become creamy and pale.
3. Combine Dry Ingredients:
   • In a separate bowl, mix flour, starch, and baking powder.
   • Sift the mixture over the whipped yolks to prevent lumps.
   • Sprinkle ground hazelnuts on top of the dry ingredients.
4. Fold Gently:
   • Carefully fold the dry ingredients and nuts into the yolk mixture using a whisk or spatula.
5. Whip the Egg Whites:
   • Add a pinch of salt to the egg whites and whip to stiff peaks.
   • Gently fold the whipped egg whites into the batter, ensuring not to deflate the mixture.
6. Prepare the Baking Pan:
   • Line a 26-28 cm (10-11 in) springform pan with baking paper, ensuring the sides are covered to the rim.
7. Bake the Cake:
   • Preheat the oven to 175-180°C (350-360°F).
   • Pour the batter into the prepared pan and bake on the middle rack for 40-45 minutes.
   • Let the cake cool completely on a wire rack.

Preparing the Hazelnut Cream:

1. Roast the Nuts:
   • Heat a dry pan and add ground hazelnuts or almonds.
   • Stir continuously for 3-4 minutes until they’re golden and fragrant. Set aside to cool.
2. Whip the Cream:
   • Beat the heavy cream with stabilizer and sugar until firm peaks form.
   • Reserve 6 tablespoons of whipped cream for decoration.
3. Combine Cream and Nuts:
   • Gently fold the roasted nuts into the remaining whipped cream.
4. Prepare the Nougat:
   • Soften the nougat or Nutella by warming it in a bain-marie (double boiler).

Assembling the Cake:

1. Slice the Cake Layers:
   • Use a sharp knife or cake slicer to cut the cooled cake into three even layers.
   • Mark the layers with toothpicks to ensure they align during reassembly.
2. Layer the Cake:
   • Place the bottom layer on a cake turntable.
   • Spread the softened nougat over the layer, followed by a portion of the hazelnut cream.
   • Repeat with the second layer.
3. Frost the Cake:
   • Add the top layer and remove the toothpicks.
   • Use the remaining hazelnut cream to frost the top and sides of the cake evenly.

Decorating the Cake:

1. Apply Nuts to the Sides:
   • Press chopped or ground nuts onto the sides of the cake for a decorative border.
2. Mark Slices:
   • Lightly score the top of the cake into 12 sections for slicing.
3. Add Final Touches:
   • Pipe decorative swirls of the reserved whipped cream using a piping bag.
   • Top each swirl with a whole hazelnut or almond.
   • Add optional chocolate decorations for an elegant finish.
4. Chill and Serve:
   • Refrigerate the cake for at least 30 minutes before serving to set the cream.