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Hanuta Delight Cake

Hanuta Delight Cake

Indulge in the nostalgic Hanuta Delight Cake! A fluffy cocoa biscuit layered with rich hazelnut cream and toasted hazelnuts. Perfect for any celebration.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 people
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs Room temperature for better volume.
  • 180 g granulated sugar
  • 1 pinch salt
  • 140 g all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 5 pieces chocolate nut wafers Approximately 120 g, like Hanuta.
  • 50 ml milk
  • 200 g sour cream
  • 3 tablespoons unsweetened cocoa powder
  • 70 g granulated sugar
  • 400 ml heavy whipping cream Cold.
  • 2 packets cream stabilizer Or about 2 tablespoons.
  • 100 g chopped hazelnuts For topping.
  • 8 mini chocolate nut wafers For garnish.

Equipment

  • 9-inch (23 cm) springform pan
  • Hand mixer or stand mixer
  • Mixing bowls (various sizes)
  • Fine-mesh sieve or sifter
  • Spatula

Method
 

  1. Preheat the oven to 180°C (350°F) and line a springform pan with parchment paper.
  2. In a large bowl, combine the eggs, sugar, and salt. Beat on high speed for at least 4 minutes until thick and pale.
  3. In a separate bowl, whisk together the flour and cocoa powder, sift over the egg mixture, and gently fold in without deflating.
  4. Pour the mixture into the prepared pan and bake for 45 minutes, until a toothpick comes out clean.
  5. Allow the biscuit to cool completely on a rack.
  6. Break the chocolate wafers into a container, add the milk, and blend into a thick paste.
  7. In a mixing bowl, whisk the sour cream, sugar, and cocoa until smooth. Stir in the wafer paste.
  8. In another bowl, whip the heavy cream with the stabilizer until stiff peaks form, then fold into the sour cream mixture.
  9. Place the cooled biscuit on a serving plate, spread the cream mixture on top.
  10. Toast the hazelnuts, let them cool, and sprinkle them over the cream.
  11. Garnish with halved mini wafers and refrigerate for at least 2 hours before serving.

Nutrition

Calories: 330kcalCarbohydrates: 28gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 50mgPotassium: 350mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 70mgIron: 1mg

Notes

Ensure eggs are at room temperature for better volume. Toast your hazelnuts for enhanced flavor before adding them to your cake. The cake tastes better the next day once all the flavors have blended together. You can make the biscuit layer ahead of time and assemble it the next day for convenience. For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
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