Strawberry Hazelnut Gateau
Delight your taste buds with the elegantly decadent Strawberry Hazelnut Gateau, a rich layer cake that combines the nutty warmth of toasted hazelnuts with the vibrant sweetness of fresh strawberries. This show-stopping dessert features moist, hazelnut-infused sponge layers, achieved by folding finely ground hazelnuts into a light and fluffy batter. Generously filled with pillowy whipped cream, luscious strawberry jam, and fresh strawberry slices, this gateau is as visually stunning as it is delicious. Garnished with a sprinkling of chopped hazelnuts and whole strawberries, it makes an irresistible centerpiece for any celebration or special occasion. Perfectly balanced and easy to assemble, this cake is a must-try for fruit and nut lovers alike.
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Recipe Information
Ingredients
- 150 grams Hazelnuts
- 100 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 5 large Eggs
- 150 grams Granulated sugar
- 80 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 300 ml Heavy whipping cream
- 50 grams Powdered sugar
- 400 grams Strawberries
- 100 grams Strawberry jam
- 50 grams Hazelnuts (for garnish)
- 5 leaves Mint leaves (optional)
Instructions
Preheat the oven to 175°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
Toast the hazelnuts on a baking sheet in the preheated oven for 8-10 minutes, until fragrant and lightly browned. Allow them to cool before finely grinding them in a food processor.
In a mixing bowl, combine the ground hazelnuts, flour, baking powder, and salt. Set aside.
In a separate bowl, whisk the eggs and granulated sugar using an electric mixer on high speed for 5-7 minutes, until light and fluffy. Add the melted butter and vanilla extract, and gently fold to combine.
Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Divide the batter evenly between the prepared cake tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the tins for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, whip the heavy cream and powdered sugar together until stiff peaks form. Set aside.
Wash and hull the strawberries. Slice half of them thinly for the filling and reserve the rest for decoration.
Once the cakes are cool, use a serrated knife to level the tops if necessary. Spread half of the strawberry jam on one cake layer. Top with a layer of whipped cream, followed by the sliced strawberries.
Place the second cake layer on top and repeat with the remaining jam, whipped cream, and strawberries.
Garnish the gateau with whole or halved strawberries, a sprinkling of chopped hazelnuts, and a few mint leaves if desired.
Chill the cake in the refrigerator for 1 hour before serving to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 34.9 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
