Four thin, airy layers of hazelnut torte are sandwiched between billowy, lightly sweetened whipped cream. This hazelnut cream cake is one of the easiest cakes you can make, and it will have everyone thinking you bought it at a bakery.
This hazelnut cream cake has been sitting in my desk for a couple of years now. I’m spoiled though, I never have to make it because my cousin’s mother-in-law always does, so I get to enjoy it on the regular. Now, if you’ve been reading the blog for a while, you might recognize her: Mama Dorosch.
If you know Mama Dorosch, then you know her carrot cake. If you don’t know her carrot cake, you NEED to know it. I can honestly promise you that it is the best carrot cake you’ll ever have. It won me first prize at Carrot Fest, which yes, is a thing.
This hazelnut cream cake is something special. And you’re going to think it’s weird too, once you see the ingredients. You are just going to have to trust me, make it, and then you’ll understand. The cake layers are spongy and airy, but not at all dry, holding up incredibly well against the frosting, without absorbing any of it.
The frosting is nothing more than just lightly sweetened whipped cream. This isn’t the kind of cake that makes your teeth hurt, it’s the kind you can’t help going back to for seconds. Just a few handfuls of ground hazelnuts sprinkled onto the side of the cake, and it looks straight out of a bakery window, with hardly any effort.