HAZELNUT MOUSSE CAKE

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Soft and Airy Mousse like cake, with flavorful tasty crunchy candied pistacio and hazelnut.  It makes you feel like light, enjoy walking in warm spring. It is a simple receipe and very easy to make. You may add some butter in cake batter to make smoother texture if you would like. You may sbstitute hazelnut to walnuts if you wish. It is equarlly delicious.

HAZELNUT MOUSSE CAKE – La Mousseline aux Noisettes de Eric
Recipe adapted from Noel at Chateau Vaux-Le-Vicomte by Les Carnets de Julie

Pour 8 à 10 personnes (using 8 to 9-inch cake pan)

Mousse Cake:
4 ounces (125g) sucre/sugar
4 oeufs/ large eggs (200g), separated
1 teaspoon pure vanilla extract (optional)
⅓ cup (40g) poudre de noisettes/ hazelnut flour or toasted and finely ground (or walnuts)
⅓ cup (50g) farines/ cake flour
⅓ cup (50g) fecule de mais (cornstarch)
A pinch of salt or ½ teaspoon lemon juice
Sugar glaze/ confectioners’ sugar

Caramel de pistache et noisettes (praline):
⅓ cup (40g) shelled pistachio
¼ cup (40g) whole hazelnuts, toasted and rubbed skins (or walnuts)
½ cup (100g) granulated sugar

Preheat the oven to 350°F (180°C). A rack in the center of the oven.
Grease the pan lightly and place parchment paper at the bottom of the pan.

The hazelnut flour or fine ground, cake flour and cornstarch sift together on a baking paper. Set aside.
In a large mixing bowl, beat the egg yolks and sugar until thick and pale yellow for about 3 to 4 minutes. Gently hold the dry ingredient into the egg sugar mixture a third amount of the dry at a time.
Pour in the prepared cake pan, and tap the pan a couple times on the counter. Bake for about 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool on the rack for 10 minutes and remove the cake from the pan.

While baking the cake, make candied nuts.
In a heavy bottomed saucepan, cook the sugar until lightly brown caramel. Add the nuts, mix well with wooden spatula and then spread over parchment paper or silicone mat. Chop them into large pieces when they are cool to handle. Set aside for the garnish (top of the cake).

Serving. Dust the cake with confectioners’ sugar, and decorate with candied nuts.

 

 

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