Festive Praline Cake

Icon - Time 2 hours Icon - Level Medium

Chef recipe

Matt Adlard

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Here is what you need

Ingredients

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  • Powdered Gelatin 3.5 g
  • Melted Butter 60 g
  • Mascarpone 155 g
  • Egg 3 Pieces
  • Sugar 75 g
  • Icing Sugar 40 g
  • Plain Flour 40 g
  • Dark chocolate 300 g
  • Orange Zest 0.5 Piece
  • Cold Water 21 g
  • Double Cream 630 g
  • Egg White 3 Pieces
  • Neutral Oil (Vegetable oil or Grapewood) 30 g
  • Hazelnut Praline 315 g
  • Ground Almonds 115 g
  • Chopped Hazelnuts 100 g
  • Icon - Material - Aeroccino Offset Spatula
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino Mixing bowls
  • Icon - Material - Aeroccino Rubber Spatulas
  • Icon - Material - Aeroccino Stand Mixer or Electric Hand Whisk
  • Icon - Material - Aeroccino Sponge Roll Mat
  • Icon - Material - Aeroccino Hand Blender
  • Icon - Material - Aeroccino Tall Jug
  • Icon - Material - Aeroccino Piping Bag
  • Icon - Material - Aeroccino Star Tip Piping Nozzle
  • Icon - Material - Aeroccino Sieve

Materials

  • Icon - Material - Aeroccino Offset Spatula
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino Mixing bowls
  • Icon - Material - Aeroccino Rubber Spatulas
  • Icon - Material - Aeroccino Stand Mixer or Electric Hand Whisk
  • Icon - Material - Aeroccino Sponge Roll Mat
  • Icon - Material - Aeroccino Hand Blender
  • Icon - Material - Aeroccino Tall Jug
  • Icon - Material - Aeroccino Piping Bag
  • Icon - Material - Aeroccino Star Tip Piping Nozzle
  • Icon - Material - Aeroccino Sieve

How to make !

  • Step
    01

    Praline cream

    Place 21g of water and 3.5g of gelatin powder into a small saucepan. Let it bloom for 5 minutes. Pour 105g double cream into a saucepan and place it on a medium heat until it is at a gentle simmer. Meanwhile, add 315g hazelnut praline & 155g mascarpone to a tall jug. Once the gelatin has bloomed, melt it over a very low heat and pour it on top of the praline, along with the hot cream. Use a hand blender to blend this mixture until it is smooth. Finally, pour in 525g double cold cream and blend again until smooth. Pour the mixture into a medium bowl, cover the surface with cling film and refrigerate for 4-6 hours or ideally overnight.

  • Step
    02

    Almond & Orange Sponge

    Preheat the oven to 205°C/400°F. Into a large bowl, sift together 115g ground almonds, 40g icing sugar and 40g plain flour. Zest 1/2 orange, add in 4 whole eggs & 1/2 tsp vanilla bean paste. Whisk until smooth. Into a stand mixer add 115g egg whites and whisk on a medium low speed. Once the mixture is frothy, increase the speed to medium and slowly add 75g sugar, about 1 tablespoon at a time. Whisk until you have a medium-stiff peak to the meringue. Gently fold the first third of meringue into the almond mixture. Once incorporated, add the second third, fold it through and then the final third. Finally, pour in 60g melted unsalted butter and fold it into the mixture. Lightly grease a 14”x10” sponge roll silicon mat or lightly grease a baking tray with butter and then line it with a sheet of parchment paper. Pour the batter in, and spread it out evenly with an offset spatula. Bake the sponge for 12-14 minutes until lightly golden. Then allow it to cool slightly.

  • Step
    03

    Assembly

    Remove the praline cream from the fridge and whisk half of it until you have soft peaks. Spread the cream across the cooled cake in an even layer. Cut the cake into three long strips and then layer the strips of cake on top of each other. Place the cake in the freezer just until the praline cream has firmed up.

  • Step
    04

    Chocolate Coating

    Into a large bowl, add 300g dark chocolate and 30g neutral oil. Melt it over a pan of gently simmering water. Once melted stir in 100g chopped hazelnuts and cool to around 40-45°C or warm, but not hot, to the touch. Pour the mixture into a narrow, deep container. Remove the almond cake from the freezer and use a hot knife to cut the cake into 4-5 finger shapes. Place a knife into the centre of the cake, and dip it in the warm chocolate glaze, fully coating the sides. Drag the cake along a piece of parchment paper to get rid of any excess glaze. Place the remaining praline cream into a piping bag fitted with a star tip nozzle. Pipe a swirl of cream along the top of the cake. Decorate with roasted hazelnuts.

Step01

Praline cream

Place 21g of water and 3.5g of gelatin powder into a small saucepan. Let it bloom for 5 minutes. Pour 105g double cream into a saucepan and place it on a medium heat until it is at a gentle simmer. Meanwhile, add 315g hazelnut praline & 155g mascarpone to a tall jug. Once the gelatin has bloomed, melt it over a very low heat and pour it on top of the praline, along with the hot cream. Use a hand blender to blend this mixture until it is smooth. Finally, pour in 525g double cold cream and blend again until smooth. Pour the mixture into a medium bowl, cover the surface with cling film and refrigerate for 4-6 hours or ideally overnight.

Step02

Almond & Orange Sponge

Preheat the oven to 205°C/400°F. Into a large bowl, sift together 115g ground almonds, 40g icing sugar and 40g plain flour. Zest 1/2 orange, add in 4 whole eggs & 1/2 tsp vanilla bean paste. Whisk until smooth. Into a stand mixer add 115g egg whites and whisk on a medium low speed. Once the mixture is frothy, increase the speed to medium and slowly add 75g sugar, about 1 tablespoon at a time. Whisk until you have a medium-stiff peak to the meringue. Gently fold the first third of meringue into the almond mixture. Once incorporated, add the second third, fold it through and then the final third. Finally, pour in 60g melted unsalted butter and fold it into the mixture. Lightly grease a 14”x10” sponge roll silicon mat or lightly grease a baking tray with butter and then line it with a sheet of parchment paper. Pour the batter in, and spread it out evenly with an offset spatula. Bake the sponge for 12-14 minutes until lightly golden. Then allow it to cool slightly.

Step03

Assembly

Remove the praline cream from the fridge and whisk half of it until you have soft peaks. Spread the cream across the cooled cake in an even layer. Cut the cake into three long strips and then layer the strips of cake on top of each other. Place the cake in the freezer just until the praline cream has firmed up.

Step04

Chocolate Coating

Into a large bowl, add 300g dark chocolate and 30g neutral oil. Melt it over a pan of gently simmering water. Once melted stir in 100g chopped hazelnuts and cool to around 40-45°C or warm, but not hot, to the touch. Pour the mixture into a narrow, deep container. Remove the almond cake from the freezer and use a hot knife to cut the cake into 4-5 finger shapes. Place a knife into the centre of the cake, and dip it in the warm chocolate glaze, fully coating the sides. Drag the cake along a piece of parchment paper to get rid of any excess glaze. Place the remaining praline cream into a piping bag fitted with a star tip nozzle. Pipe a swirl of cream along the top of the cake. Decorate with roasted hazelnuts.

Icon - Ingredients
  • Powdered Gelatin 3.5 g
  • Melted Butter 60 g
  • Mascarpone 155 g
  • Egg 3 Pieces
  • Sugar 75 g
  • Icing Sugar 40 g
  • Plain Flour 40 g
  • Dark chocolate 300 g
  • Orange Zest 0.5 Piece
  • Cold Water 21 g
  • Double Cream 630 g
  • Egg White 3 Pieces
  • Neutral Oil (Vegetable oil or Grapewood) 30 g
  • Hazelnut Praline 315 g
  • Ground Almonds 115 g
  • Chopped Hazelnuts 100 g

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Festive Praline Cake

  • Icon - Time 2 hours
  • Icon - Level Medium

Materials

  • Icon - Material - Aeroccino Offset Spatula
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino Mixing bowls
  • Icon - Material - Aeroccino Rubber Spatulas
  • Icon - Material - Aeroccino Stand Mixer or Electric Hand Whisk
  • Icon - Material - Aeroccino Sponge Roll Mat
  • Icon - Material - Aeroccino Hand Blender
  • Icon - Material - Aeroccino Tall Jug
  • Icon - Material - Aeroccino Piping Bag
  • Icon - Material - Aeroccino Star Tip Piping Nozzle
  • Icon - Material - Aeroccino Sieve

Recommended Nespresso coffees

Ingredients

  • Powdered Gelatin 3.5 g
  • Melted Butter 60 g
  • Mascarpone 155 g
  • Egg 3 Pieces
  • Sugar 75 g
  • Icing Sugar 40 g
  • Plain Flour 40 g
  • Dark chocolate 300 g
  • Orange Zest 0.5 Piece
  • Cold Water 21 g
  • Double Cream 630 g
  • Egg White 3 Pieces
  • Neutral Oil (Vegetable oil or Grapewood) 30 g
  • Hazelnut Praline 315 g
  • Ground Almonds 115 g
  • Chopped Hazelnuts 100 g

Inspirations

How to make !

  • Step 01 Praline cream

    Place 21g of water and 3.5g of gelatin powder into a small saucepan. Let it bloom for 5 minutes. Pour 105g double cream into a saucepan and place it on a medium heat until it is at a gentle simmer. Meanwhile, add 315g hazelnut praline & 155g mascarpone to a tall jug. Once the gelatin has bloomed, melt it over a very low heat and pour it on top of the praline, along with the hot cream. Use a hand blender to blend this mixture until it is smooth. Finally, pour in 525g double cold cream and blend again until smooth. Pour the mixture into a medium bowl, cover the surface with cling film and refrigerate for 4-6 hours or ideally overnight.
  • Step 02 Almond & Orange Sponge

    Preheat the oven to 205°C/400°F. Into a large bowl, sift together 115g ground almonds, 40g icing sugar and 40g plain flour. Zest 1/2 orange, add in 4 whole eggs & 1/2 tsp vanilla bean paste. Whisk until smooth. Into a stand mixer add 115g egg whites and whisk on a medium low speed. Once the mixture is frothy, increase the speed to medium and slowly add 75g sugar, about 1 tablespoon at a time. Whisk until you have a medium-stiff peak to the meringue. Gently fold the first third of meringue into the almond mixture. Once incorporated, add the second third, fold it through and then the final third. Finally, pour in 60g melted unsalted butter and fold it into the mixture. Lightly grease a 14”x10” sponge roll silicon mat or lightly grease a baking tray with butter and then line it with a sheet of parchment paper. Pour the batter in, and spread it out evenly with an offset spatula. Bake the sponge for 12-14 minutes until lightly golden. Then allow it to cool slightly.
  • Step 03 Assembly

    Remove the praline cream from the fridge and whisk half of it until you have soft peaks. Spread the cream across the cooled cake in an even layer. Cut the cake into three long strips and then layer the strips of cake on top of each other. Place the cake in the freezer just until the praline cream has firmed up.
  • Step 04 Chocolate Coating

    Into a large bowl, add 300g dark chocolate and 30g neutral oil. Melt it over a pan of gently simmering water. Once melted stir in 100g chopped hazelnuts and cool to around 40-45°C or warm, but not hot, to the touch. Pour the mixture into a narrow, deep container. Remove the almond cake from the freezer and use a hot knife to cut the cake into 4-5 finger shapes. Place a knife into the centre of the cake, and dip it in the warm chocolate glaze, fully coating the sides. Drag the cake along a piece of parchment paper to get rid of any excess glaze. Place the remaining praline cream into a piping bag fitted with a star tip nozzle. Pipe a swirl of cream along the top of the cake. Decorate with roasted hazelnuts.

Matt Adlard

Matt Adlard is a self-taught baker and pastry chef who takes a fun approach to baking - renowned for his creative & colourful pastries. Matt is a resident judge on Food Network and runs his own online baking school, Bake It Better, where he teaches his students essential recipes and techniques to become great bakers

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