Google, you have a problem.
Why would you do this to me, google? In the middle of the supermarket where people might see? They will think I’m some really dodgy person who looks up lots of dirty words on my phone in broad daylight, in public.
Before you start calling me a perv or any other slightly more colourful names, note that the reason why I was trying to find out how many inches were in 16 cm was because I was buying new baking tins. Cute, small, cheap Japanese baking tins, just the right size to split one cake recipe into two tiny cakes, one of which can be frozen for a rainy day (like today). They even have little detachable bottoms so they are a bit like mini spring-forms, isn’t that nice?
No, I do not search for weird stuff on my phone. You try googling “16 cm”, see if you get all these funny links too. I swear it isn’t just me, I tried it on a couple of different computers with similar results.
Anyway. Words don’t do justice to this cake, it tastes awesome. Even people other than me admitted as much. So that means I’m not just tooting my own horn. Snigger. Okay, inappropriate, enough.
But seriously, don’t you think blogging is a little self indulgent sometimes? Who wants to read whatever random drivel I decided to spout, standing on my little soap box in this corner of the web?
It’s okay, don’t feel sad. Eat some cake, you’ll feel better. About yourself and about the world and about everything else, all of which will turn into sunshine and unicorns, after you eat this cake. Seriously. Do iiittttt. And stop thinking about google and dirty words, you’re kinda disgusting.
Hazelnut Brown Butter Cake with Cream Cheese White Chocolate Faux French Buttercream
Bit of a mouthful, isn’t it? The cake is adapted from Smitten Kitchen (who originally got it from Sunday Suppers at Lucques). The faux French buttercream is adapted from Bravetart’s recipe, edited slightly because I ran out of butter and reduced to reflect the number of egg yolks I had left.
140g hazelnuts – I didn’t bother removing the skins FYI, no big deal
135g icing sugar
5 extra-large egg whites – I used 6 because my eggs were smallish, save the yolks for the buttercream
3 tablesp caster sugar
1 teasp vanilla essence
Oven temperature: 175 degrees C. I used 2x 6 inch pans, it’s probably a good idea to line them if you use anything larger.
- Toast the hazelnuts for about 10-15 minutes, until they turn chocolate brown and smell like nutella. Set aside to cool.
- Cook the butter over medium heat until it turns brown and smells like toast. Keep stirring so that it doesn’t burn or bubble over, and cooks evenly. Once you’re done, leave the butter to cool. Let it cool to close to room temperature before adding it to the cake batter!
- In a food processor grind the hazelnuts with the icing sugar until fine like breadcrumbs. Add the flour and pulse a couple of times to sift and mix. If you’re so lucky as to have hazelnut powder, just sift everything together instead.
- In a clean bowl, whip the egg whites with the caster sugar until they are stiff and dry. Stiff and proud like a captured knight in armour, who has lost the battle but never his dignity. Yes, I’ve been reading too many fantasy novels, leave me alone. Turn egg whites out into a big mixing bowl.
- Fold in the hazelnut flour and (cooled!) brown butter into the egg whites in thirds, alternating between the two. Be gentle! The egg whites look like they deflate a lot, but that’s alright as long as you’ve whipped them good earlier.
- Pour out into a the cake tins, and bake for about 40 minutes, checking afterwards.
6 egg yolks – you saved these from the cake batter earlier, about 100g
200g butter – softened
100g philly cheese – softened
150g white chocolate – melted, whisked, and cooled
1 teasp vanilla essence
- Whisk the egg yolks with the sugar until they go pale.
- Put everything over a water bath, and heat until about 65 degrees C, stirring all the while. You need to see some steam coming off the top. Once you see the steam, take the eggs off the water bath.
- So now you have two choices. You can either whip the eggs until they cool (takes forever!) or you can bung it in the fridge for a bit, have a cup of tea, then come back when they have cooled down. Then whip them on high until the mixture thickens and approximately doubles in volume.
- Drop in the chunks of butter and cheese, and keep mixing on high. It should come together and get shiny after a while. If the buttercream gets too runny, put it in the fridge for a bit and then try again once it cools down.
- Add the chocolate and vanilla essence and keep mixing. See how it holds its shape much better? I think (not sure) that that’s because of the chocolate.
- You’re ready to go ice cakes now. If the icing is a little soft just stick it in the fridge for a bit, it’ll firm up.
Notes: the buttercream recipe makes enough icing to ice both cakes “sandwich fashion” like I did. But, I only torted + iced one cake, and froze the rest of the icing along with the second cake – the icing keeps for a couple of months in the freezer pretty well apparently. I also had a nutella sauce that I put in the centre of the cake, but that was a bit runny so I’d advise just spreading some nutella on the underside of the top tier if you want to match that effect. If I figure out how to get the nutella sauce to set nicely, I’ll add the recipe for that too.