Hazelnut Mousse Cake
This Hazelnut Mousse Cake layers a light sponge base with a silky, nutty hazelnut mousse that’s chilled to perfection. Topped with toasted hazelnuts, it’s an elegant and indulgent dessert perfect for any occasion.
Ingredients
Scale
- 4 large eggs, separated
- 100g granulated sugar
- 70g all-purpose flour
- 30g hazelnut flour
- Pinch of salt
- 300ml heavy whipping cream
- 120g hazelnut paste
- 50g powdered sugar
- 2 gelatin sheets (or 6g powdered gelatin)
- 1 tsp vanilla extract
- Chopped toasted hazelnuts, for garnish
Instructions
- Preheat oven to 175°C (350°F). Line the bottom of a springform pan with parchment paper.
- Beat egg yolks with half the sugar until pale. In another bowl, whisk egg whites with salt, then gradually add remaining sugar until stiff and glossy. Fold into yolk mixture.
- Sift in both flours and fold gently. Pour batter into pan and bake 15–18 minutes. Cool completely.
- Soften gelatin in cold water. Warm 2 tbsp of cream and dissolve gelatin in it. Let cool.
- Mix hazelnut paste, powdered sugar, and vanilla. Stir in the gelatin mixture. Whip the remaining cream to soft peaks and fold into the hazelnut base.
- Place cooled sponge back in pan, pour mousse on top, and smooth surface. Chill for at least 6 hours or overnight.
- Unmold, garnish with toasted hazelnuts, and serve chilled.
Notes
- Toast hazelnuts for richer flavor.
- Chill cake overnight for best texture.
- Dip knife in warm water for clean slices.
Find it online: https://dishmio.com/hazelnut-mousse-cake/