Tag Archives: hazelnuts

Seven Heavens

Recipe#46: cake “sette veli”


“Ogni dolce ha la sua storia” (cit.)


Pastry cream:

500 ml milk

4 yolks

100 g granulated white sugar

40 g potato starch

1 vanilla bean


Hazelnut paste:

150 g hazelnuts

150 g confectioner’s sugar


Pralin almonds:

60 g almonds

30 g granulated white sugar

2 tbsp water


Chocolate sponge cake:

220 g flour

40 g cocoa powder

200 g granulated white sugar

6 eggs

2 tsp baking powder

a pinch of salt


Chocolate crust:

130 g dark chocolate

60 g pralin almonds

20 g butter


Chocolate Bavarian cream:

130 g pastry cream

130 g dark chocolate

250 ml cream

4 g isinglass


Hazelnut Bavarian cream:

140 g pastry cream

80 g hazelnut paste

250 ml cream

4 g isinglass


Chocolate glaze:

175 ml water

150 ml cream

225 g granulated white sugar

75 g cocoa powder

8g isinglass



Pastry cream:

Whisk together the yolks and the sugar. Add the potato starch. Meanwhile, heat the milk in a pot with the vanilla bean. When the milk is boiling, remove the vanilla bean and pour the yolks and sugar mixture in the pot. Whisk the mixture until creamy. Remove the pastry cream from the heat and let it cool in a bowl covered with cling film.

Hazelnut paste:

Grind the hazelnuts. Add the confectioner’s sugar and grind the mixture until oily. Leave the paste in a glass container.

Pralin almonds:

Toast the almonds in a pan for few minutes. Add the sugar and the water and continue to heat until the sugar sticks to the almonds. Let the almonds cool.

Chocolate sponge cake:

In a bowl, whisk the eggs with the sugar. In another bowl, mix the flour, the cocoa and the baking powder. Fold the dry ingredients in the mixture and mix until smooth.

Cover two baking trays with baking paper. Pour half of the mixture on each tray and bake for 10 minutes at 180 °C (350 F)

Let the cakes rest. Then, carve out a 24 cm circle from each sponge cake.

Chocolate crust:

Melt the chocolate in a bain-marie. Add the butter and mix. Blend the almonds and add them to the chocolate. Pour the mixture in a 24 cm baking pan (with openable circle) covered with baking paper. Put in the fridge for half an hour.

Chocolate Bavarian cream:

Put the isinglass in a bowl of cold water for 15 minutes. Melt the chocolate in a bain-marie. Whip the remaining cream up. Pour the pastry cream in a bowl. Melt the isinglass in two tbsps of warm cream and add it to the cream. Fold the chocolate into the pastry cream mixture. Add the whipped cream and mix softly.

Hazelnut Bavarian cream:

Put the isinglass in a bowl of cold water for 15 minutes. Pour the pastry cream in a bowl. Melt the isinglass in two tbsps of warm cream and add it to the cream. Whip the remaining cream up. Fold the hazelnut paste into the pastry cream mixture. Add the whipped cream and mix softly.

Chocolate glaze:

Put the isinglass in a bowl of cold water for 15 minutes. In a pan mix the sugar and the cocoa. Heat the mixture up. Slowly add cream and water. Mix until boiling. Add the isinglass and let the glaze cool.


Take the chocolate crust from the fridge. Pour half of the chocolate Bavarian cream on the crust. Cover with one circle of chocolate sponge cake. Wet the cake with sugary water. Pour the hazelnut Bavarian cream and put the “half cake” in the fridge for half an hour.

Take the cake from the fridge. Cover with the second sponge cake. Wet the cake with sugary water. Pour the other half of the chocolate Bavarian cream on the cake and put the cake in fridge for two hours.

Take the cake from the fridge. Remove the openable circle. Pour homogeneously the glaze on the cake. Leave the cake in the fridge for few hours. Finally, enjoy it!





Recipe#33: nutella roll


“I won’t be impressed with technology until I can download chocolate”



3 eggs

150 gr (¾ cup) granulated white sugar

150 gr (1 cup) all-purpose flour

7 gr (1 tbsp) baking powder


250 gr nutella

250 gr mascarpone


30 gr (¼ cup) chopped hazelnuts


Roll: Preheat the oven to  180° (350 F). Cover a cookie sheet with oiled baking paper. Beat the eggs with the sugar. Add the flour and the baking powder. Mix until smooth. Spread the mixture on the baking paper. Bake at 180° (350 F) for about 12 minutes. Remove the sponge cake from the oven and roll it when still warm. Let the roll cool.

Cream: Mix together nutella and mascarpone until smooth.

Spread the cream inside the roll. Cut it in halves and put them on a tray making a log-shape. Spread the cream outside the roll and decorate with the hazelnuts.




Heart menders

Recipe#30hazelnut raspberry cookies


“Schedule a baking day with your mom, your daughter, your sister or your friend. This is how traditions are born and memories that last a lifetime are made.” (Natalie Discala)


250 gr (1 cup + 2tbsp) butter

400 gr (3 cups) flour

125 gr (1 cup) confectioner’s sugar

150 gr (1 cup) grinded hazelnuts

1 egg

1 egg yolk

1 tsp cinnamon

raspberry preserve


Pour the flour on your working surface, add the softened butter and the confectioner’s sugar. Slightly knead the mixture before adding the egg, egg yolk, cinnamon and hazelnuts. Keep working the dough until soft and smooth – it will remain a bit sticky. Wrap in plastic foil and let rest in the fridge for at least 1 hour.

Roll the dough on a floured surface and cut out the cookie shapes you prefer, we used hearts in this case. You can use different sizes of the same shape or you can even use different shapes (that must always be of different sizes). However, make sure that when cutting out the smaller shapes, the borders aren’t too thin.

Bake the cookies at 180° for around 10-13 minutes – the top layers will bake more quickly, be careful not to burn them. Once all the (larger) bases and the top layers have been baked, let them cool before assembling or the cookies will break.

Spread one bottom layer with raspberry preserve and then cover with one of the top layers – continue with all shapes.

The gentle hazelnut flavour, combined with a touch of cinnamon,  makes these cookies oh so special!