Hazelnut Layered Cake with Raspberries

Experience the delightful combination of flavours in this hazelnut layered cake with raspberries. This elegant dessert features layers of nutty hazelnut and pistachio sponge, rich and creamy vanilla buttercream, and a homemade raspberry jam. Perfect for any special occasion or simply to satisfy your sweet tooth, this cake is sure to impress.

I absolutely adore this hazelnut layered cake with raspberries because it’s the perfect blend of flavours and textures. The ground hazelnuts and pistachios in the sponge provide a unique nuttiness that pairs wonderfully with the sweetness of the raspberries. Each bite is a delightful mix of nutty, fruity, and creamy goodness, making it a truly special treat.

What makes this cake even more special is the homemade raspberry jam. The tartness of the raspberries contrasts beautifully with the sweet, nutty sponge and the rich, buttery cream. The addition of lemon zest in the jam adds a zesty kick that brightens up the whole dessert.

I love making this cake for celebrations because it looks stunning and tastes even better. The layers of vibrant colours and textures make it a showstopper at any gathering.

Just be careful with adding coffee to your sponge mix. My first attempt at making this cake wasn’t so successful because I added way too much coffee. One tablespoon is more than enough.

Hazelnut Layered Cake with Raspberries: Tips

Here are some helpful tips to ensure your hazelnut layered cake with raspberries turns out perfectly every time:

• Use Fresh Ingredients: For the best flavour, use fresh raspberries for the jam and high-quality nuts for the sponge. Fresh ingredients make a significant difference in the final taste.
• Whip the Egg Whites Properly: Ensure your egg whites are at room temperature before whipping. This helps them achieve more volume. Add a drizzle of white vinegar to stabilize the meringue and help it hold its shape.
• Layer Evenly: When assembling the cake, make sure each layer is even. Use a serrated knife to level the cakes if needed and apply the cream and jam evenly between the layers for a beautiful and balanced cake.
• Chill the Frosting: For a firmer and easier-to-spread buttercream, chill it in the fridge for about 20 minutes before frosting the cake. This helps in achieving clean and smooth frosting.
• Zest with Care: When zesting the lemon for the raspberry jam, avoid the white pith, as it can be bitter. Use a fine grater to get the best results.

Hazelnut Layered Cake with Raspberries: Ingredients Substitutions

If you need to make adjustments based on what you have available or personal preferences, don’t worry! Here are some ingredient substitutions:

• Nuts: If you don’t have hazelnuts or pistachios, you can substitute with almonds or walnuts. They will provide a different but equally delicious nutty flavour.
• Instant Coffee: If you’re not a fan of coffee, you can omit it or replace it with cocoa powder for a chocolatey twist.
• Milk and Cream: You can use full-fat milk or half-and-half instead of double cream for a slightly lighter cream layer.
• Raspberries: If fresh raspberries are not available, you can use frozen raspberries. Just make sure to thaw and drain them well before making the jam.

If you are looking for more cake recipes, try these:

Carrot Cake with Cream Cheese Frosting
Burnt Basque Cheesecake
Apple Cake with Custard Frosting
Pear Cake with Custard Layer

Recipe

Ingredients

Sponge:
80g ground hazelnut
100g ground pistachios (was using this one)
20g instant coffee
1 teaspoon cornstarch
5 eggs (whites)
10g powder sugar
Drizzle white vinegar

Cream:
1 teaspoon vanilla extract
120g caster sugar
50ml double cream
100ml milk
5 eggs (yolk)
225g butter
Pinch of salt

Raspberry jam:
200g raspberries
1 lemon (zest)
1 teaspoon sugar

Method

Raspberry Jam:

1. In a small saucepan, combine raspberries, lemon zest, and sugar.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 10-15 minutes).
3. Remove from heat and let it cool.

Hazelnut Sponge:

1. Preheat your oven to 180 degrees. Line the baking tray with the baking sheet.
2. In a medium bowl, combine the hazelnut meal, ground pistachios, instant coffee, and cornstarch. Set aside.
3. In a large, clean bowl, whisk the egg whites. Once foamy, add vinegar. With the mixer still running, slowly pour in the powdered sugar. Whisk the eggs until they form stiff, glossy peaks.
4. Gently fold the hazelnut mixture into the egg whites, being careful not to deflate the meringue.
5. Add the batter into a prepared sheet pan and smooth the top.
6. Bake for 20-25 minutes, or until the cakes are golden and dry to the touch.
7. Take the cake out of the oven, remove the baking sheet and then turn out onto a wire rack to cool completely.

Prepare the cream:

1. In a medium saucepan, heat the milk, double cream and vanilla extract until just simmering.
2. In a separate bowl, whisk the egg yolks with the caster sugar until pale and creamy.
3. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens.
5. Scrape the custard through a fine-mesh sieve and allow the mixture to cool down.
6. Once cooled, separately beat the butter with an electric mixer and add the cooled cream.

Assemble the cake:

1. Cut the sponge into 3 equal rectangular pieces.
2. Place one layer of the hazelnut sponge on a serving plate.
3. Spread a layer of cream layer.
4. Place the second layer of sponge on top.
5. Spread a layer of cream and raspberry jam on top.
6. Place remaining hazelnut sponge layer.
7. Finish by spreading the remaining cream on top and around the sides of the cake.
8. Decorate as desired (you can add some whole toasted hazelnuts or fresh raspberries on top).