Sweet Things · European
Caramel Hazelnut Crunch Layer Cake
Light vanilla sponge layers are brushed with syrup and filled with caramel cream, then the sides are pressed with crunchy toasted hazelnuts. A mirror of soft caramel, a cream rosette and a shard of dark chocolate make each slice look patisserie-ready.
Test kitchen note: Cook the caramel to a deep copper before adding cream; a pale caramel tastes flat against the buttery sponge and nutty coating.
Method 6 steps
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Melt the sugar in a heavy pan without stirring until it turns deep copper. Carefully whisk in 1 cup warm cream, then the butter and salt. Cool to room temperature.
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Beat the mascarpone with the remaining cream and half the caramel until thick and spreadable.
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Place one sponge layer on a board, brush with syrup and spread with caramel cream. Repeat with the remaining layers.
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Cover the sides with a thin layer of cream and press the chopped hazelnuts all around.
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Warm the remaining caramel slightly and pour it over the top, spreading it to the edges. Chill 3 hours until set.
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Slice with a hot knife and decorate each piece with a whipped cream rosette, a chocolate shard and a few chocolate pearls.
That is the whole pie. Enjoy every slice.
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