Almond Hazelnut Gateau

Here we have a delightful Almond Hazelnut Gateau recipe from the cake maker. This recipe will serve 8 people a good portion. Enjoy.

Ingredients

Base

4 eggs
100 g/3½ oz caster sugar
50 g/1¾ oz ground almonds
50 g/1¾ oz ground hazelnuts
5½ tbsp plain flour
Butter for greasing
50 g/1¾ oz flaked almonds
Icing sugar, for dusting

Filling
100 g/3½ oz plain chocolate
1 tbsp butter
300 ml/10 fl oz double cream

Whisk the eggs and caster sugar together for 10 minutes or until light and foamy and the whisk leaves a trail that lasts a few seconds when lifted. Fold in the ground almonds and hazelnuts, sift the flour and fold in with a metal spoon or spatula. Pour into 2 lightly greased and base-lined 18 cm/7 inch round sandwich cake tins.

Sprinkle the flaked almonds over the top of one of the cakes, then bake both cakes in a preheated oven 190°C/375°F for 15-20 minutes, or until springy to the touch. Cool in the tins for 5 minutes, then turn out onto wire racks to cool completely.

To make the filling, melt the chocolate, remove from the heat, and stir in the butter. Let cool. Whip the cream until holding its shape, then fold in the chocolate until mixed.

Place the cake without the almond slivers on a serving plate and spread the filling over it. Leave it to set slightly, then place the almond-tipped cake on top of the filling and chill in the refrigerator for 1 hour. Dust with icing sugar and serve.