MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Swiss Hazelnut Cake
Categories: Cakes, Desserts, Nuts, Booze, Chocolate
     Yield: 16 servings

MMMMM----------------------------CAKE---------------------------------
   1/2 c  (2 oz) skin-on hazelnuts;
          - toasted, cooled
 1 1/4 c  (5 oz) cake flour
     1 c  (7 oz) granulated sugar
 1 1/2 ts Baking powder
   1/2 ts Salt
   1/2 c  Vegetable oil
   1/4 c  Water
     3 lg Egg yolks
          +=PLUS=+
     5 lg Egg whites
 2 1/2 ts Vanilla extract
   1/4 ts Cream of tartar

MMMMM--------------------------FROSTING-------------------------------
    24 tb (3/4 c) unsalted butter;
          - softened
   1/4 ts Salt
 1 3/4 c  (7 oz) confectioners' sugar
    12 oz (2 2/3 c) Fluff brand
          - marshmallow creme
     2 tb Hazelnut liqueur
     6 oz Bittersweet bar chocolate

 We toast and grind the hazelnuts with their skins for
 better color and flavor. We developed this recipe with
 Fluff brand marshmallow creme. When working with the
 marshmallow creme, grease the inside of your measuring
 cup and spatula with vegetable oil spray to prevent
 sticking.

 FOR THE CAKE: Adjust oven rack to middle position and
 set oven @ 350 F/175 C. Line 2 light-colored 9" round
 cake pans with parchment paper; grease parchment but not
 pan sides.

 Process hazelnuts in food processor until finely ground,
 about 30 seconds. Whisk flour, sugar, baking powder,
 salt, and ground hazelnuts together in large bowl. Whisk
 oil, water, egg yolks, and vanilla together in separate
 bowl. Whisk egg yolk mixture into flour-nut mixture
 until smooth batter forms.

 Using stand mixer fitted with whisk, whip egg whites and
 cream of tartar on medium-low speed until foamy, about 1
 minute. Increase speed to medium-high and whip until
 soft peaks form, 2 to 3 minutes. Gently whisk one-third
 of whipped egg whites into batter. Using rubber spatula,
 gently fold remaining egg whites into batter until
 incorporated.

 Divide batter evenly between prepared pans and gently
 tap pans on counter to release air bubbles. Bake until
 tops are light golden brown and cakes spring back when
 pressed lightly in center, 25 to 28 minutes, rotating
 pans halfway through baking.

 Let cakes cool in pans for 15 minutes. Run knife around
 edges of pans; invert cakes onto wire rack. Discard
 parchment and let cakes cool completely, at least 1
 hour. (To prepare to make chocolate shavings, place food
 processor shredding disk in freezer.)

 FOR THE FROSTING: Using clean stand mixer fitted with
 whisk, whip butter and salt on medium speed until
 smooth, about 1 minute. Reduce speed to low and slowly
 add sugar. Increase speed to medium and whip until
 smooth, about 2 minutes, scraping down sides of bowl as
 needed. Add marshmallow creme, increase speed to
 medium-high, and whip until light and fluffy, 3 to 5
 minutes. Reduce speed to low, add hazelnut liqueur,
 return speed to medium-high, and whip to incorporate,
 about 30 seconds.

 Line rimmed baking sheet with parchment paper. Fit food
 processor with chilled shredding disk. Turn on processor
 and feed chocolate bar through hopper. Transfer shaved
 chocolate to prepared baking sheet and spread into even
 layer. Place in freezer to harden, about 10 minutes.

 Place 1 cake layer on cake stand. Spread 2 cups frosting
 evenly over top, right to edge of cake. Top with second
 cake layer, pressing lightly to adhere. Spread remaining
 2 cups frosting evenly over top and sides of cake.

 Fold 16 by 12-inch sheet of parchment paper into 6 by
 4-inch rectangle. Using parchment rectangle, scoop up
 half of chocolate shavings and sprinkle over top of
 cake. Once top of cake is coated, scoop up remaining
 chocolate shavings and press gently against sides of
 cake to adhere, scooping and reapplying as needed.

 RECIPE FROM: https://www.americastestkitchen.com

 Uncle Dirty Dave's Archives

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