Hanuta Cake

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Delicious Hanuta Cake with hazelnut and chocolate layers
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Hanuta Cake

Hanuta Cake is a delicious treat that brings the flavors of chocolate and hazelnuts to life. Inspired by the popular Hanuta wafers, this cake is perfect for celebrations and gatherings. Its rich layers and creamy filling make it an irresistible dessert for anyone who loves chocolate.

Why Make This Recipe

Making Hanuta Cake is a fantastic idea for many reasons. First, it’s a crowd-pleaser, thanks to its combination of flavors and textures. Second, it’s easy to prepare, allowing both novice and experienced bakers to enjoy the process. Lastly, the cake is versatile; you can serve it at parties, birthdays, or just because you want to indulge!

How to Make Hanuta Cake

Follow these simple steps to create your Hanuta Cake. It will take some time to bake, but the results are worth it.

Ingredients

  • 6 Eggs (size M)
  • 180 g Sugar
  • A pinch of salt
  • 140 g All-purpose flour (Type 405)
  • 2 tablespoons Cocoa powder
  • 5 Chocolate-Nut Wafers (about 120 g)
  • 50 ml Milk
  • 200 g Sour cream
  • 3 tablespoons Cocoa powder
  • 70 g Sugar
  • 400 g Whipped cream
  • 2 packets Whipped cream stiffener
  • 100 g Chopped hazelnuts
  • 8 Mini chocolate-nut wafers (for decoration)

Directions

  1. Preheat your oven to 180°C (356°F) for conventional baking (or 160°C / 320°F for convection). Line a springform pan with parchment paper.
  2. For the sponge cake, beat the eggs, sugar, and salt with a mixer on high for about 4 minutes until creamy.
  3. Mix together the flour and cocoa powder, then gradually sift it into the egg mixture. Gently fold the flour mix into the batter using a spatula.
  4. Pour the sponge mixture into the prepared pan and bake it in the lower third of the oven for about 45 minutes.
  5. Once baked, carefully remove the sponge from the pan and let it cool on a wire rack lined with parchment paper.
  6. For the cream, break the chocolate-nut wafers into rough pieces and blend them with the milk in a tall container.
  7. In another bowl, mix the sour cream, sugar, and cocoa powder until smooth. Then, add the wafer mixture.
  8. Whip the cream with the whipped cream stiffener until it forms stiff peaks and gently fold it into the wafer cream.
  9. Meanwhile, roast the chopped hazelnuts in a dry pan and let them cool. Spread the reserved cream all around the cake.
  10. Sprinkle the cooled hazelnuts on top. Optionally, decorate the sides with some hazelnuts too. Slice the mini wafers in half and use them to garnish the cake. Chill in the refrigerator until ready to serve. The Hanuta Cake stays fresh in the fridge for at least 2 days.

How to Serve Hanuta Cake

Serve Hanuta Cake chilled for the best experience. Slice it into generous portions and plate it with some extra chopped hazelnuts or chocolate shavings on top for an elegant touch. Your guests will love this delightful dessert!

How to Store Hanuta Cake

Keep the Hanuta Cake in the refrigerator covered or in an airtight container. It will stay fresh for up to two days, but we bet it won’t last that long!

Tips to Make Hanuta Cake

  • Make sure to not overmix the batter to keep the sponge light and fluffy.
  • Let the cake cool completely before applying the cream for better results.
  • Feel free to add more toppings like chocolate shavings or extra chocolate sauce for a richer taste.

Variation

You can try adding different flavors by using different types of wafers or substituting the hazelnuts with other nuts like almonds or pistachios. Feel free to experiment!

FAQs

1. Can I use other types of wafers?
Yes, you can use other varieties of wafers, but the flavor will change slightly.

2. How long does Hanuta Cake last?
The cake can be stored in the refrigerator for up to 2 days.

3. Can I freeze Hanuta Cake?
It is not recommended to freeze the cake due to the cream filling, as it may affect the texture when thawed.

Enjoy making your Hanuta Cake and savor every delicious bite!

Print
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Hanuta Cake

  • Author: olivia
  • Total Time: 65 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicious treat that brings the flavors of chocolate and hazelnuts to life, perfect for celebrations and gatherings.

Ingredients

Scale
  • 6 Eggs (size M)
  • 180 g Sugar
  • A pinch of salt
  • 140 g All-purpose flour (Type 405)
  • 2 tablespoons Cocoa powder
  • 5 Chocolate-Nut Wafers (about 120 g)
  • 50 ml Milk
  • 200 g Sour cream
  • 3 tablespoons Cocoa powder
  • 70 g Sugar
  • 400 g Whipped cream
  • 2 packets Whipped cream stiffener
  • 100 g Chopped hazelnuts
  • 8 Mini chocolate-nut wafers (for decoration)

Instructions

  1. Preheat your oven to 180°C (356°F) for conventional baking (or 160°C / 320°F for convection). Line a springform pan with parchment paper.
  2. For the sponge cake, beat the eggs, sugar, and salt with a mixer on high for about 4 minutes until creamy.
  3. Mix together the flour and cocoa powder, then gradually sift it into the egg mixture. Gently fold the flour mix into the batter using a spatula.
  4. Pour the sponge mixture into the prepared pan and bake it in the lower third of the oven for about 45 minutes.
  5. Once baked, carefully remove the sponge from the pan and let it cool on a wire rack lined with parchment paper.
  6. For the cream, break the chocolate-nut wafers into rough pieces and blend them with the milk in a tall container.
  7. In another bowl, mix the sour cream, sugar, and cocoa powder until smooth. Then, add the wafer mixture.
  8. Whip the cream with the whipped cream stiffener until it forms stiff peaks and gently fold it into the wafer cream.
  9. Meanwhile, roast the chopped hazelnuts in a dry pan and let them cool. Spread the reserved cream all around the cake.
  10. Sprinkle the cooled hazelnuts on top. Optionally, decorate the sides with some hazelnuts too. Slice the mini wafers in half and use them to garnish the cake. Chill in the refrigerator until ready to serve.

Notes

Make sure to not overmix the batter to keep the sponge light and fluffy. Let the cake cool completely before applying the cream.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 26g
  • Sodium: 60mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 125mg

Keywords: Hanuta, cake, dessert, chocolate, hazelnut, celebration

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