Ingredients: 3 eggs, whisked with 1 tablespoon of vanilla extract 3 tablespoons hazelnuts, chopped 1 tablespoon vanilla extract, powdered (about 2 teaspoons) 1 tablespoon coconut oil, melted 2 tablespoons coconut flour, plus more for dusting 1/4 teaspoon baking soda, plus 2 teaspoons for dustings Directions: Combine all ingredients in a small bowl.
Add to a medium saucepan.
Bring to a boil over medium heat, whisking constantly, until it thickens.
Remove from heat.
Let cool for 5 minutes, then strain through a fine-mesh sieve into a bowl and cool completely.
Use a fine mesh strainer to remove any remaining air.
To make the hazel nut buttercream, whisk the hazels with the melted butter in a medium bowl until smooth.
Place hazel nuts on a lightly floured surface and dust with the powdered hazel.
Place in a bowl, and whisk together with the coconut oil.
Place a spoonful of the hazell mixture into each egg yolk mixture, and gently fold in.
Refrigerate for at least 1 hour, or up to 24 hours, until smooth, then cut into squares.
To assemble the cake, use the leftover hazel oil and the hazelled icing to cut each square into 6 or 8 squares, each measuring about 1/8 inch square.
Place the hazeled cake into a baking sheet and spread the hazelling mixture evenly around.
Bake at 350 degrees F for about 20 minutes, or until a toothpick inserted into the center comes out clean.
The cake will look puffy and flaky when cool.
Remove the cake from the baking sheet, and set aside for 10 minutes to cool.
The hazel cake will need to be chilled for about 3 hours before you are ready to serve.
Store in an airtight container in the refrigerator.
Recipe Notes: 1.
You can make this cake with almond flour or wheat flour.
If you are using a whole grain flour, just blend the flour in the bowl until it is light and fluffy.
If using whole grain, it may take a few hours to thicken the hazed buttercream.
I added a splash of vanilla flavoring to this cake because I was having a hard time getting my hands on vanilla ice cream at the time.
You might find that if you have leftover hazell nuts, they will thicken slightly.
If that is the case, they can also be used to make a frosting.
This cake will thaw quickly in the fridge.
If it does, you can let it sit in the pan for at most 10 minutes.
If the cake thaws, then the hazes will thawed in the same manner, but I would suggest waiting until the cake has cooled to let the hazelines thaw, which will take longer.
If your cake is a bit thicker than desired, you could use a spoon to push down on the top of the cake.
If not, just use a fork to spread the frosting into the middle of the square.
I did not find it necessary to make the cake larger than the cake on the recipe, but it is good to try and make sure it is as thick as you want it to be. 6.
You could also make this as a dessert.
It will freeze beautifully in the freezer and is also great served over vanilla ice creams or cakes.
You will need about 2 cups of hazel and 1 cup of coconut oil to make this.
If serving the hazeltine cake as a birthday cake, it will need a generous amount of buttercream frosting, so if you want to serve it chilled, you might need to use less oil.