Hazelnut Coffee Tart

Melissa Olsen
very easy
5 1
75 mins
75 mins


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


  1. 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. 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. 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. 4

    waiting time approx. 2 hours

Nutrition Facts

670 kcal
73 g
40 g
7 g