Cob Nut Buttercream Tortes
1 hr 15 min.
- For the cakes
- ½ cup ground Hazelnuts
- ½ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- To decorate
- ¾ cup butter (softened)
- 4 cups powdered sugar
- 2 Tbsps chocolate hazelnut spread
- 2 Tbsps milk
- ¾ cup roasted Hazelnuts (chopped)
- 12 mini Chocolate eggs
How healthy are the main ingredients?egg
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and grease and line 6 individual cake tins with greaseproof paper.
Combine all of the cake ingredients in a mixing bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the cake tins and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
To make the buttercream, whisk the butter with an electric whisk then gradually add the icing sugar and chocolate hazelnut spread. Whisk until smooth then add the milk and whisk for 2 more minutes.
Use half of the buttercream to coat the outside of the cakes, smoothing it round with a palette knife.
Roll the edges of the cake in the chopped hazelnuts.
Spoon the remaining buttercream into a piping bag fitted with a small plain nozzle and pipe a nest on top of each cake. Sprinkle with a few more chopped hazelnuts and arrange the chocolate eggs on top.