Sunday, November 14, 2010
Hazelnut Cappuccino Cream Cake
After weekly Sunday dim sum with my mom, I picked up buttermilk on my way back home to make the cake. I’ve been wondering if I need to toast hazelnut flour a bit (like what I did when making it from whole hazelnut) before adding it to my recipe. Unfortunately I didn’t have the luxury of time and I sifted it in without the toasting part. Either I didn’t put enough hazelnut flour or I should have toasted it first, I couldn’t taste the nut at all. Luckily I added some caramelized hazelnut on top, otherwise, it would become a simple coffee cream cake. I was so much in a rush that the cream was not whipped to stiff enough stage to support the cake long. Therefore I volunteered to serve the cake. Otherwise, it would have fallen apart. Looked pretty though. Cake texture was moist and spongy. I’ll try it again with toasted hazelnut flour again.