Ingredients:
- 400 g all-purpose flour
- 400 ml milk
- 210 g sugar
- 2 egg yolks
- 1 whole egg
- Zest of 1 lemon
- 80 g butter
- 1 fresh yeast (approx. 25 g)
- 1 tablespoon rum
- 500 g ground hazelnuts
- Powdered sugar for dusting (preferably lemon-flavored)
Preparation:
1. Preparing the Dough: Begin by preparing the yeast dough. Start by warming the milk slightly in a small saucepan, making sure it’s not too hot, just lukewarm, as this will help activate the yeast without killing it. Once the milk is warm, crumble the fresh yeast into it, stirring gently until it dissolves completely. Let the mixture sit for a few minutes to activate the yeast.
2. Mixing the Wet Ingredients: In a large mixing bowl, combine the egg yolks, whole egg, sugar, and a little bit of lemon zest. Use a whisk or hand mixer to beat them together until the mixture becomes smooth and light, and the sugar begins to dissolve. You should aim for a pale, slightly fluffy texture. Add the melted butter to this mixture and continue whisking until it is fully incorporated.
3. Combining the Ingredients: Now, add the yeast mixture into the bowl with the eggs and sugar. Stir well to combine. Gradually add the flour, one scoop at a time, mixing gently after each addition. This will help ensure that the dough remains smooth and doesn’t become lumpy. After all the flour has been added, knead the dough in the bowl or on a clean surface for about 10 minutes until it becomes elastic and smooth. If necessary, add a little more flour, but be careful not to add too much, as you want the dough to remain soft and pliable.
4. Letting the Dough Rise: Once the dough is kneaded, place it in a lightly greased bowl and cover it with a damp kitchen towel or plastic wrap. Leave it in a warm place to rise for about 1 hour or until it has doubled in size. The dough needs this time to rest and expand, which will give it a light and airy texture once baked.
5. Preparing the Hazelnut Filling: While the dough is rising, prepare the filling. In a separate bowl, combine the ground hazelnuts with the rum, mixing them together until they form a thick, sticky paste. If the mixture feels too dry, you can add a little more rum or a few drops of water to achieve the right consistency. The hazelnuts will provide a rich, nutty flavor that complements the softness of the dough perfectly. Set the filling aside while the dough continues to rise.
6. Shaping the Dough: After the dough has risen, punch it down gently to release the air and knead it again briefly. Roll the dough out onto a floured surface, stretching it into a rectangle. Once it’s flat, spread the hazelnut filling evenly over the dough. You can use a spatula to spread it smoothly, ensuring the entire surface is covered. Once the filling is spread, carefully roll the dough into a tight log or cylinder, making sure the filling stays inside.
7. Baking the Cake: Preheat your oven to 180°C (350°F) to prepare for baking. Grease a baking pan or line it with parchment paper to prevent sticking. Place the rolled dough into the prepared pan, leaving a little room for expansion. Let the dough rest for another 15 to 20 minutes before placing it in the oven, giving it a final rise. Once ready, bake the dough in the preheated oven for 30-40 minutes, or until the cake turns a beautiful golden brown. You can check the doneness by gently tapping the surface – it should sound hollow.
8. Finishing Touches: Once the cake is baked to perfection, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While it cools, you can prepare the final garnish. For a delicious touch, dust the cooled cake with powdered sugar. For added flavor, you can use lemon-flavored powdered sugar, which will enhance the cake’s citrus notes and make it look extra beautiful. Lightly sift the sugar over the top, ensuring it covers the entire surface evenly.
9. Serving the Cake: Once the cake has cooled and been dusted with powdered sugar, it is ready to be sliced and served. The hazelnut filling provides a rich, nutty flavor, and the soft, buttery dough pairs perfectly with the sweetness of the sugar. This cake makes a perfect dessert or a treat for afternoon tea. Its light and fluffy texture, combined with the nutty and lemony flavors, will surely impress anyone who tries it.
10. Additional Tips and Variations: You can adjust this recipe by adding other flavors to the dough or filling. For example, adding a little vanilla extract to the egg mixture can bring an extra layer of depth to the flavor. If you prefer a different nut, you could try substituting the hazelnuts with ground almonds or walnuts. For a more indulgent version, you could drizzle melted chocolate over the cake once it’s cooled. This would complement the nutty filling and add a decadent touch to the overall flavor profile.
Source: moj.kolacic
