Baking & Pastry
Christmas Hazelnut Slice Cake
Servings
9 Servings
Time
120 min
Difficulty
Medium
Ingredients
Cake Batter:
- 5 whole eggs
- 100 g granulated sugar
- 6 g Innova Cake Emulsifier
- 3 g vanilla essence
- 80 g medium-protein flour
- 20 g cornstarch
- 20 g milk powder
- 100 g melted margarine
Topping:
- 200gr Buttercream
- 200gr Innova Paste Hazelnut
Decoration:
- Christmas cake toppers
- Christmas sprinkles
Instructions
How to Make Sponge Cake:
- Prepare a 22 × 22 cm baking pan and line the bottom with baking paper.
- Beat eggs, sugar, cake emulsifier, and vanilla until pale, thick, and fluffy (soft peak stage).
- Sift in the flour, cornstarch, and milk powder. Gently fold until well combined.
- Add the warm melted margarine and fold gently until the batter is smooth and homogeneous.
- Pour the batter into the prepared pan and level the surface.
- Bake at 170°C (338°F) for 30–35 minutes, adjusting to your oven.
- Let the cake cool completely, then remove it from the pan.
How to Make Hazelnut Cream Topping:
- Combine buttercream and Innova Paste Hazelnut in a bowl.
- Mix until smooth, creamy, and evenly blended.
Finishing & Cutting:
- Level the surface of the sponge cake, then spread hazelnut cream evenly on top.
- Cut the cake into 9 equal pieces (3 × 3).
- Add Christmas cake toppers on each slice.
- Sprinkle Christmas-themed sprinkles for a festive decoration.
