Hazelnut Coffee Tart

Name: Hazelnut Coffee Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 375 g Butter; 175 g + 4 tablespoons sugar; 4 Eggs (size M); 6 TABLESPOONS cold espresso; 175 g Flour; 2 TEASPOONS Baking Powder; 80 g roughly chopped hazelnuts; 400 g Icing sugar; 200 g Nut Nougat Cream; 12 Hazelnut kernels; 7-10 Tbsp Fat and flour

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

375 g Butter
175 g + 4 tablespoons sugar
4 Eggs (size M)
6 TABLESPOONS cold espresso
175 g Flour
2 TEASPOONS Baking Powder
80 g roughly chopped hazelnuts
400 g Icing sugar
200 g Nut Nougat Cream
12 Hazelnut kernels
7-10 Tbsp Fat and flour

Directions

1
Cream 175 g butter and 175 g sugar. Separate the eggs. Stir egg yolks and 2 tbsp. espresso into the butter-sugar mixture. Mix flour and baking powder, stir in with the chopped hazelnuts. Beat egg whites until stiff and fold into the dough in 2 portions. put the dough into a greased and flour-spreaded springform pan (24 cm Ø) and smooth it down
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take the cake out of the oven, let it rest for about 10 minutes, remove from the tin and let it cool
3
For the buttercream, put 200 g of softened butter in a bowl, gradually stir in icing sugar with the whisks of the hand mixer. Cut the cake in half horizontally. Sprinkle the bottom of the upper half with remaining coffee. Spread the lower half with nut nougat cream and about 1/4 butter cream. Put the cake back together and spread with the remaining cream. Caramelise 4 tbsp. sugar. Dip the nuts into the caramel, pull long sugar threads and let them set. Decorate the cake with it
4
waiting time approx. 2 hours