Baking & Pastry
Hurricane Cake Hazelnut
Servings
8 Servings
Time
60 min
Difficulty
Medium
Ingredients
Dough Ingredients:
- 5 Eggs
- 100 g Granulated Sugar
- 10 g Innova Cake Emulsifier
- 80 g Medium-Protein Flour
- 20 g Cornstarch
- 20 g Milk Powder
- 80 g Margarine (melted)
- 3 g Chocolate Paste
Filling:
100 gr Innova Paste Hazelnut
Instructions
Steps:
- Weigh all ingredients accurately.
- Place eggs, sugar, cake emulsifier, flour, cornstarch, and milk powder into a mixing bowl. Beat on high speed for about 6 minutes until the mixture becomes thick and pale
- Pour the melted margarine into the batter. Fold gently using a spatula until fully incorporated and smooth.
- Take 200 g of the batter and place it in a separate bowl. Add chocolate paste and mix until well combined.
- Pour the plain (white) batter into a 26 × 26 × 4 cm baking pan lined with parchment paper.
- Spoon the chocolate batter on top of the plain batter.
- Using a skewer or toothpick, create a vertical and horizontal swirl pattern on the surface.
- Bake in a preheated oven at 175°C (347°F) for about 25 minutes, or until fully cooked.
- Remove from the oven and allow to cool completely.
- Spread Innova Paste Hazelnut evenly over the surface of the cooled cake. Carefully roll the cake while gently pressing to shape it firmly.
