Coffee and Hazelnut Gateau

To test whether cake is cooked, press centre gently with fingers. If cooked, cake will spring back.

Ingredients

  • 3 eggs
  • 175 g caster sugar
  • 175 g plain flour
  • 1 tbsp coffee essence
  • 3 tbsp brandy
  • 450 ml double or whipping cream
  • 100 g hazelnuts, chopped

Glace icing:

  • 225 g icing sugar
  • 1 tbsp coffee essence
  • 1 tbsp water

Cooking Process

1. Line and grease a deep 18 cm/7 inch cake tin.
2. Whisk the eggs and sugar until pale and thick.
3. Fold in the flour and coffee essence.
4. Pour into the tin. Bake in a moderate oven for about 40 minutes.
5. Cool on a wire rack, then cut into 3 equal layers horizontally .
6. Soak each layer with 1 layer tablespoon of brandy.
7. Whip the cream until thick. Use a little to sandwhich the cake together and coat the sides.
8. Press the hazelnuts on the sides of the cake.
9. For the glace icing, mix together the icing sugar, coffee essence and water and pour on the top — be careful not to let it go down the sides of the cake .
10. Pipe a border with the remaining cream.

Coffee and Hazelnut Gateau
Bon Apetite!

 

Coffee and Hazelnut Gateau