Crumb Boss Hazelnut Cake

By carvalhohm

Ingredients

• 1 1/2 c Cake Flour, sifted
• 1 tsp Cinnamon
• 2 tsp baking Powder
• 1/2 c + 2 T Brown Sugar, sifted
• 1/2 Canola Oil
• 3 Lg Yolks
• 5 oz Water
• 1 tsp Van X
• 3/4 c Toasted hazelnuts, GROUND
• 6 Lg Egg Whites
• 3/4 c Sugar

Preparation

Step 1

In bowl add sifted cake flour, cinnamon baking powder and brown sugar. In mixer bowl whip egg whites until medium peaks and add sugar. To dry ingredients add oil, egg yolks, water, vanilla. Add wet ingredients to dry ingredients. Add hazel nuts. Fold in meringue. Pour into greased jelly roll pan. Spread to edges. Bake at 350 degrees for 12 minutes. Cool. Freeze for about 1 hour Slice cake into 4 sections. In between layers fill with fudge frosting with Nutella & hazel nut mixed in. Spread buttercream frosting over cake. Place finely chopped hazelnuts on sizes. Decorate edges with buttercream shell border. Spread melted ganache on top. Swirl a little hazelnut butter cream making a marble effect.

Yield 2- 1/2 Sheet pans (Or 3- 8″ Layers)