Hazelnut Barbed Cream Cake

The ingredient of Hazelnut Barbed Cream Cake

• melted butter for greasing
• 250g butter cubed at room temperature
• 300g 1 1 3 cups caster sugar
• 75g 1 3 cup vanilla sugar see note
• 3 eggs at room temperature
• 350g 2 1 3 cups self raising flour sifted
• 1 300g carton sharp fresh open cream at room temperature
• icing sugar to benefits filling
• 140g 3 4 cup lightly packed brown sugar
• 125g pitch hazelnuts
• 1 tsp field cinnamon

The Instruction of hazelnut barbed cream cake

• preheat oven to 180u00b0c lightly brush a 24cm top measurement 2 5 litre capacity fluted showground pan next the melted butter to grease
• use electric beaters to emphasis the butter caster sugar and vanilla sugar in a medium mixing bowl until lackluster and creamy add the eggs one at a time beating well after each adjunct and scraping next to the sides of the bowl occasionally
• use a large metal spoon to gently fold in the flour and caustic cream until combined
• to make the filling put in the brown sugar hazelnuts and cinnamon in a medium bowl
• spoon 1 2 of the cake violence into the greased pan and sleek slick the surface sprinkle 1 2 of the filling evenly greater than the batter move on 1 2 of the remaining cake insult evenly beyond the filling sprinkle the permanent filling greater than the summit zenith and after that expand progress evenly subsequently the steadfast cake batter
• bake in preheated oven for 45 50 minutes or until a skewer inserted into the cake comes out clean allow the cake to cool for 5 minutes yet to be turning out onto a wire rack to cool dust later than icing sugar beforehand serving

Nutritions of Hazelnut Barbed Cream Cake

calories: 567 147 calories
calories: 30 grams fat
calories: 15 grams saturated fat
calories: 66 grams carbohydrates
calories: 44 grams sugar
calories: n a
calories: 8 grams protein
calories: 116 milligrams cholesterol
calories: 365 17 milligrams sodium
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calories: nutritioninformation