Hazelnut Cream Cake for Two
Make mouth-watering, chocolate cakes using hazelnut cream as a filling and we promise you’ll try it again. And again. Prepare your own tasty dough and a milky, rum-flavored egg wash. Use these to assemble your two-layered, ramekin baked cakes. You can share them with your better half. Ahm, if you eat them both alone, we won’t tell …
Ingredients Needed for Hazelnut Cream Cake for Two
For the dough:
1 ½ cups of flour
1 tablespoon baking powder
1 tablespoon active dry yeast
2 eggs
lemon zest
1 cup milk
½ cup sugar
⅓ cup vegetable oil
flour for dusting
For the egg wash:
1 egg
2 tablespoons of sugar
1 tablespoon rum extract
2 tablespoons of milk
For assembling he cakes:
½ cup hazelnut cream
2 teaspoons of brown sugar
powdered sugar for garnishing
How to Make Hazelnut Cream Cake for Two
- For the dough:
Add the flour, baking powder, dry yeast, eggs, lemon zest, and milk, sugar to a dough mixer and start mixing. Gradually add the vegetable oil while mixing. Mix until you have a dough.
- Let it rise for 35 minutes.
- Dust your work surface with flour. Flatten the dough using a rolling pin.
- Cut 6 dough discs using a ramekin. (You will need 2 ramekins for this cake. Feel free to use a normal-sized one and a smaller one, or two identical ones.)
- For the egg wash:
Add the egg, sugar, rum extract, and milk to a smaller bowl and mix them.
- Assembling the cakes:
Coat one ramekin’s interior with egg wash, place inside 1 dough disc, add 1-2 tablespoons of hazelnut cream while again coating the margins with egg wash. Add the second dough disc and also coat it with egg wash, and add again 1-2 tablespoons of hazelnut cream. Place on top the third dough disc, coat it with egg wash and sprinkle 1 teaspoon of brown sugar. Do the same with the second ramekin.
- Bake for 25 minutes at 330⁰F/165⁰C. Serve them garnished with powdered sugar.