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Hazelnut Butter Brickle Cake




Source of Recipe


Internet


List of Ingredients




1 cup granulated sugar plus 3 tablespoons
1 1/2 cups finely chopped hazelnuts
1 tablespoon cornstarch
6 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Hazelnut Toffee Crunch, recipe follows
Whipped Cream Filling, recipe follows


Recipe



Line 3 large baking sheets with parchment or silicone paper. On each sheet, trace a 9-inch circle. Turn paper over so that you can see the tracings. Preheat oven to 225 degrees.
Mix together 1 cup sugar, finely chopped nuts, and sifted cornstarch. Place egg whites in bowl of electric mixer. Using the whip attachment, start whipping at slow speed until whites are foamy, add the cream of tartar and salt, continue whipping at fast speed until soft peaks form. Gradually add the 3 tablespoons of sugar and continue whipping until stiff peaks form. Add the vanilla extract. Remove bowl from mixer stand, fold in the nut mixture by hand, a small amount at a time. Divide mixture between 3 circles and spread into even layers. Bake for approximately 45 minutes to 1 hour or until meringues are lightly coloured and dry.

Place the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer). Spread a very thin layer of caramel sauce on top layer and chill. Lay 2 remaining meringues on work surface and brush with melted milk chocolate. Chill until set.

Remove all layers from refrigerator and place the bottom layer on serving plate, spread 1/2 of the toffee cream over the first layer, place next layer on top and spread the remaining 1/2 of the toffee cream over layer. Place top layer gently on top. Fill a piping bag with a 1/2-inch plain tip and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes. Fill the spaces with broken pieces of toffee. Drizzle caramel lightly over the whipped cream rosettes. Chill 4 hours before serving.

Caramel Sauce:
1 cup whipping cream
1 3/4 cups granulated sugar
5 tablespoons cold unsalted butter
1 teaspoon pure vanilla extract
1/8 teaspoon salt

In a small saucepan, scald the cream and set aside. Combine the sugar with 1/2 cup water in a large saucepan. Stir to moisten the sugar. Bring to a simmer, swirling the pan gently to dissolve the sugar. Increase heat and continuing simmering without stirring until syrup begins to color. Once the syrup turns a deep amber or caramel color, remove from heat and add the cream in a steady stream, stirring with a wire whisk. Caramel and cream will bubble up and steam, but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream. Stir in pieces of butter until melted and combined. Stir in vanilla and salt. Set aside to cool.
Note: Remaining caramel sauce can be refrigerated for up to 3 weeks to be used for any number of uses.


Hazelnut Toffee Crunch:
3/4 cup sugar
2 tablespoon water
1 tablespoon plus 1 teaspoon corn syrup
1/2 teaspoon vanilla extract
1/2 cup unsalted butter
3/4 cup roughly chopped hazelnuts

Coat a cookie sheet with vegetable oil and set aside. Preheat oven to 200 degrees F. Place the sugar, water, corn syrup and vanilla in a heavy-bottomed saucepan and stir well to dissolve the sugar. Cook the mixture over high heat until it reaches a boil. Let the mixture boil for 1 minute. Add the butter, stirring to combine. Continue to boil, stirring often. Scrape the bottom of the pan to keep the mixture from burning. The mixture should reach 290 degrees on a candy thermometer and is a deep golden brown. Remove from the heat and stir in the nuts. Turn the mixture out onto the oiled tray and let it cool completely.
Note: Remaining toffee can be stored at room temperature in an airtight container for several weeks.

Whipped Cream Filling:
2 cups whipping cream
1 tablespoon icing sugar
1/2 cup broken pieces of hazelnut toffee crunch (1/8-inch pieces)

Whip the cream until soft peaks form, add the icing sugar; continue whipping until stiff peaks form. Set aside 1 cup of cream for decoration. Fold the toffee into the remaining cream.

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