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Konditor And Cook Noisette Cake Recipe

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Konditor and Cook cake Cake, Desserts, Food
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Description

Konditor and Cook Noisette Cake is a classic cake for those who love a rich, moist cake with a hint of hazelnut flavor. This recipe is a classic from the bakery by the same name and is a favorite amongst sweet lovers. The cake is a simple but flavorful cake that can be enjoyed for any occasion. The cake is made with a light sponge cake and a rich, creamy hazelnut buttercream. The combination of the two creates a deliciously moist cake that is sure to please even the toughest of critics.

The cake is light and fluffy and is filled with hazelnuts and a hint of nutmeg. The buttercream is creamy and full of flavor, while the cake is sweet and moist. This cake is a perfect choice for any special occasion, from birthdays to anniversaries. The combination of hazelnut and nutmeg gives the cake a unique flavor that will be sure to please everyone. This cake is sure to be a hit, whether served as a dessert or an afternoon treat.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 1 cup finely chopped hazelnuts
  • 1/2 tsp nutmeg
For the Buttercream:
  • 2 cups butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup hazelnut spread

Instructions

For the cake:

  • Preheat oven to 350°F.
  • Grease a 9-inch round cake pan and set aside.
  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk and vanilla.
  • Stir in the dry ingredients until just combined. Fold in the hazelnuts and nutmeg.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the Buttercream:

  • In a large bowl, beat the butter until light and fluffy.
  • Gradually add in the powdered sugar, beating until smooth.
  • Stir in the vanilla, salt and hazelnut spread. Beat until the mixture is light and creamy.
  • Spread the buttercream over the cooled cake.

Equipment

In order to make this recipe you will need the following equipment:

  • 9-inch round cake pan
  • Whisk
  • Large bowl
  • Electric mixer
  • Wire rack

Notes

This recipe is best made the day before serving. The cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

This cake is full of calories, fat and sugar. A slice of this cake contains approximately 290 calories, 15 grams of fat and 24 grams of sugar. While this cake is delicious, it is not recommended for those on a diet or those watching their calorie intake.


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