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Hazelnut "Miracle" Cake


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Member since 2009

Serves | Prep Time | Cook Time 30-35 minutes

Ingredients

4 eggs
250 g sugar (I actually reduced the original 300 to 250, but might even go down to 200)
200 g flour
100 g ground hazelnuts
2 teaspoons baking powder
1 tblspoon cornstarch
1 lemon juice


Separate the egg yolks from the whites.


Beat the egg whites with a pinch of salt until soft peaks form and set aside.


Beat the egg yolks with sugar until creamy, add 10 tblspoons of cold water (one at a time).


With a woden spoon fold in the dry ingredients - flour and cornstarch sifted together with baking powder, and hazelnuts.


In the end add the egg whites and lemon juice, always mixing gently with a wooden spoon.


Bake in a greased and floured cake form for about 30-35 minutes in an oven preheated to 180°C. Do not open the oven during the first 25 minutes or the cake might "sink" in the middle. I always do the toothpick check. before taking the cake out of the oven.


Let the cake cool completely before decorating it with your favourite buttercream or other filling/frosting.


Pairs Well With


Notes

I have no idea why it's called Miracle cake, and have no idea where I copied the recipe from, probably from my aunt and probably long time ago. But I'm glad I have, because this weekend I used this recipe for my daughter's birthday cake and I really liked it, but then hazelnuts are my favourite nuts, especially when toasted, because their flavour becomes more intense. And for this cake I toasted them in the oven for 15 - 20 minutes, at 200°C.

I cut the baked cake in two horizontally and filled it with hazelnut buttercream, and then covered it with MMF.

It's covered with green MMF (you can see the whole cake over in FOOD PHOTOS thread in forums), the frosting underneath is the hazelnut buttercream.

If you ever find out why it's called Miracle, let me know. Any idea, why the frosting is green?

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