Swiss Hazelnut Cake with green tea chocolate

(for the cake)

½ cup skin-on hazelnuts, toasted and cooled

1 ¼ cups cake flour

1 cup granulated sugar

1 ½ t baking powder

½ t salt

½ cup vegetable oil

¼ cup water

3 large egg yolks, plus 5 large whites

2 ½ t vanilla extract

¼ t cream of tartar 

(for the frosting)

24 T unsalted butter, softened

¼ t salt

1 ¾ cups confectioners' sugar

2 2/3 cups Fluff brand marshmallow crème

2 T hazelnut liqueur 

(for the topping)

6 oz. white chocolate 

green tea powder

[how to make]

(for the cake)

*Adjust oven rack to middle position and heat oven to 350 degrees. 

*Line 2 light-colored 9-inch round cake pans with parchment paper; grease parchment but not pan sides.

*Process hazelnuts in food processor until finely ground, about 30 seconds. 

*Whisk flour, sugar, baking powder, salt, and ground hazelnuts together in large bowl. 

*Whisk oil, water, egg yolks, and vanilla together in separate bowl. 

*Whisk egg yolk mixture into flour-nut mixture until smooth batter forms.

*Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. 

*Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. 

*Gently whisk one-third of whipped egg whites into batter. 

*Using rubber spatula, gently fold remaining egg whites into batter until incorporated.

*Divide batter evenly between prepared pans and gently tap pans on counter to release air bubbles. *Bake until tops are light golden brown and cakes spring back when pressed lightly in center, 25 to 28 minutes, rotating pans halfway through baking.

*Let cakes cool in pans for 15 minutes. 

*Run knife around edges of pans; invert cakes onto wire rack. 

*Discard parchment and let cakes cool completely, at least 1 hour. 

(for the frosting)

*Using clean stand mixer fitted with whisk, whip butter and salt on medium speed until smooth, about 1 minute. 

*Reduce speed to low and slowly add sugar. 

*Increase speed to medium and whip until smooth, about 2 minutes, scraping down sides of bowl as needed. 

*Add marshmallow crème, increase speed to medium-high, and whip until light and fluffy, 3 to 5 minutes. 

*Reduce speed to low, add hazelnut liqueur, return speed to medium-high, and whip to incorporate, about 30 seconds.

(for the topping)

*Melt the white chocolate in a bowl on top of the double boiler pan.

*Mix with green tea powder and wait until the appropriate temperature.

*Spread the chocolate on the parchment paper, and wait until it is not sticky any longer.

*Shave the chocolate with a knife and make shaved chocolate.

*Transfer the shaved chocolate on parchment paper in the rimmed baking sheet, and keep it in the refrigerator until the cake is ready to be covered.

(for the assembly)

*Place 1 cake layer on cake stand. 

*Spread 2 cups frosting evenly over top, right to edge of cake. 

*Top with second cake layer, pressing lightly to adhere. 

*Spread remaining 2 cups frosting evenly over top and sides of cake.

*Using a small piece of parchment, scoop up half of chocolate shavings and sprinkle over top of cake. 

*Once top of cake is coated, scoop up remaining chocolate shavings and press gently against sides of cake to adhere, scooping and reapplying as needed. Serve.

-makes 12 to 16-

Note: I adapted the recipe from Cook's Country.