Hazelnut cake with coffee and caramel looks sophisticated for cooking, with good time organization and following all the steps, you will have no problem achieving a perfect result. Today’s recipe is a combination of hazelnuts, coffee and caramel and has all the ingredients of a classic entreme – hazelnut bass, dense caramel with crunchy hazelnuts, coffee cream and tender hazelnut mousse.

Hazelnut cake with coffee and caramel
How modern confectionery is becoming more accessible for interpretations at home

Chocolate mirror glaze

75g of water, 150g of sugar, 150g of liquid glucose, 100g of sweetened condensed milk, 100g of black chocolate, 50g of white chocolate, 70g of gelatinous mass.
The water, sugar and glucose are heated and allowed to boil for 3-4 minutes. Sugar syrup is poured into chocolate, condensed milk and gelatin and crushed with a blender to obtain a completely homogeneous mixture.
Store in the refrigerator for at least 12 hours.

Hazelnut blade

50g finely ground roasted unsalted hazelnuts, 25g powdered sugar, 10g flour
45g of protein, 10g of sugar, The oven is heated to 180 ° C.
Smoked hazelnuts, powdered sugar and flour mix. Proteins break down in snow with sugar. To these add the dry ingredients in several parts and stir gently with a spatula. The resulting mixture is poured into a 16-18 cm diameter cake, pre-coated with baking paper. Bake for 10-12 minutes or until the edges begin to flush, and when touched, the surface “springs”. Caramel:

165g sugar, 130g cream, 100g butter I, 50g butter II
The cream and the first amount of oil are heated. Sugar is caramelized to a dark amber color and decapitated with hot cream. Carefully add to very small parts with continuous stirring. Put the finished caramel into a small bowl and allow to cool to 40-45 degrees, then add the second part of the oil and crush it with a blender. Cool for 30-40 minutes in the refrigerator until it thickens slightly. Coffee Cream:

70g of cream, 60g of fresh milk, 20g of yolk, 35g of brown sugar, 3g of Neskaf, 60g of black chocolate, 45g of butter. The cream and milk are warmed up. The yolk, sugar, and spatula are mixed well, and part of the hot cream is added to them to be tempered. Return everything to the pot and cook on low heat while stirring until the cream thickens slightly but does not bleed. When it is ready, it pours on the broken chocolate and begins to melt until it is completely melted. Finally, add the butter and stir well. Assembling the center of the cake. The hazelnut blade is left in the ring where it is baked and the slightly compressed caramel pours on it. On it sprinkle 80g of broken hazelnuts and the ring is placed in the freezer until it seals. After half an hour it is checked and if the caramel is hard to touch, pour the coffee cream. The ring returns to the freezer and remains there until it is fully tightened. Hazelnut mousse:

Hazelnut cake with caramel and coffee
Hazelnut cake with caramel and coffee with chocolate mirror glaze

225g of cream, 225g of mascarpone, 80g of sugar, 80g of liquid glucose, 30g of water, 90g of yolk, 40g of gelatin mass, 100g of hazelnut talc, the cream and mascarpone are mixed with a mixer. Sugar, glucose and water are heated and allowed to boil for 3-4 minutes or until the bubbles become smaller and the temperature reaches 118C. During this time, the egg yolks are placed in the bowl of the mixer and broken, and the gelatin mass melts. When the sugar syrup reaches the required temperature, it is poured into the yolks. Gelatin is added and everything is broken at a fast pace until the yolks become white and cool. Add to them the hazelnut tahana and cream. Stir carefully with a spatula to keep as much air as possible in the mousse. Assembling the cake and finishing:

The center of the cake is removed from the freezer and the ring is removed.
Place on a cardboard pad or baking paper and place a larger 20-22 cm ring on it. The center of the cake appears in the middle of the ring and the hazelnut mousse is injected so as to cover the empty space around it as well as the top. It goes back to the freezer until it’s completely frozen. When the cake is ready, remove it from the ring and place it on a metal grill. The glaze is heated in the microwave to 40 degrees. It is broken with a hand blender and optionally in part of it is added golden pollen. It is very important to have no air bubbles in the glaze as this will affect the end result. The cake is watered with the glaze (for the marble effect alternating the normal glaze with the golden one) and smoothing the surface to remove some of it. Decorated simply with hazelnuts, coffee beans and candy Ferrero Roche. The gelatin mass is hydrated gelatin in a ratio of 1: 6, that is, 10 g of gelatin powder mixed with 60 g of cold water and allowed to swell. From this table the quantity is taken and used for the recipe. The main advantage of gelatine in small recipes is that it is sometimes difficult to withdraw 1-2 grams of gelatin, which is still mixed with water. For example, if the recipe requires 2g of gelatin, we use 14g of mass (2+ (2×6) = 14d). The whole recipe will require 100g of gelatin or 15g of gelatin mixed with 90g of cold water, but you can always cook larger quantities and store in the refrigerator for up to a week.