Hazelnut Butter Brickle Cake
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.75 cups
Granulated Sugar1 tbsp
Cornstarch1 tsp
Salt1 tsp
Cream Of Tartar1 tsp
Pure Vanilla Extract2 cups
Whipping Cream1 cup
Unsalted Butter3 cup
Sugar2 tbsp
Water1 tbsp
Corn Syrup1 tsp
Vanilla Extract1 tbsp
Icing SugarDirections:
1
Line 3 large baking sheets with parchment or silicone paper
2
On each sheet, trace a 9-inch circle
3
Turn paper over so that you can see the tracings
4
Preheat oven to 225 degrees
5
Mix together 1 cup sugar, finely chopped nuts, and sifted cornstarch
6
Place egg whites in bowl of electric mixer
7
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
8
Gradually add the 3 tablespoons of sugar and continue whipping until stiff peaks form
9
Add the vanilla extract
10
Remove bowl from mixer stand, fold in the nut mixture by hand, a small amount at a time
11
Divide mixture between 3 circles and spread into even layers
12
Bake for approximately 45 minutes to 1 hour or until meringues are lightly coloured and dry
13
Place the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer)
14
Spread a very thin layer of caramel sauce on top layer and chill
15
Lay 2 remaining meringues on work surface and brush with melted milk chocolate
16
Chill until set
17
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
18
Place top layer gently on top
19
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
20
Fill the spaces with broken pieces of toffee
21
Drizzle caramel lightly over the whipped cream rosettes
22
Chill 4 hours before serving
23
In a small saucepan, scald the cream and set aside
24
Combine the sugar with 1/2 cup water in a large saucepan
25
Stir to moisten the sugar
26
Bring to a simmer, swirling the pan gently to dissolve the sugar
27
Increase heat and continuing simmering without stirring until syrup begins to color
28
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
29
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
30
Stir in pieces of butter until melted and combined
31
Stir in vanilla and salt
32
Set aside to cool
33
Coat a cookie sheet with vegetable oil and set aside
34
Preheat oven to 200 degrees F
35
Place the sugar, water, corn syrup and vanilla in a heavy-bottomed saucepan and stir well to dissolve the sugar
36
Cook the mixture over high heat until it reaches a boil
37
Let the mixture boil for 1 minute
38
Add the butter, stirring to combine
39
Continue to boil, stirring often
40
Scrape the bottom of the pan to keep the mixture from burning
41
The mixture should reach 290 degrees on a candy thermometer and is a deep golden brown
42
Remove from the heat and stir in the nuts
43
Turn the mixture out onto the oiled tray and let it cool completely
44
Whip the cream until soft peaks form, add the icing sugar; continue whipping until stiff peaks form
45
Set aside 1 cup of cream for decoration
46
Fold the toffee into the remaining cream