Cob Nut Buttercream Tortes

0
Average: 0 (0 votes)
(0 votes)
Cob Nut Buttercream Tortes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1021
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie1,021 kcal(49 %)
Protein8.46 g(9 %)
Fat60.24 g(52 %)
Carbohydrates117.81 g(79 %)
Sugar added95.01 g(380 %)
Roughage2.73 g(9 %)
Vitamin A382.93 mg(47,866 %)
Vitamin D0.73 μg(4 %)
Vitamin E7.31 mg(61 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.37 mg(20 %)
Vitamin B₆0.17 mg(12 %)
Folate68.07 μg(23 %)
Pantothenic acid0.4 mg(7 %)
Biotin21.58 μg(48 %)
Vitamin B₁₂0.54 μg(18 %)
Vitamin C1.77 mg(2 %)
Potassium249.27 mg(6 %)
Calcium102 mg(10 %)
Magnesium53.22 mg(18 %)
Iron2.15 mg(14 %)
Iodine25.89 μg(13 %)
Zinc0.89 mg(11 %)
Saturated fatty acids28.18 g
Cholesterol161.44 mg
Author of this recipe:

Ingredients

for
6
For the cakes
½ cup
ground Hazelnuts
½ cup
½ cup
superfine caster sugar
½ cup
butter (softened)
2
large eggs
To decorate
¾ cup
butter (softened)
4 cups
2 tablespoons
2 tablespoons
¾ cup
roasted Hazelnuts (chopped)
12

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and grease and line 6 individual cake tins with greaseproof paper.
2.
Combine all of the cake ingredients in a mixing bowl and whisk together for 2 minutes or until smooth.
3.
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.
4.
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.
5.
Use half of the buttercream to coat the outside of the cakes, smoothing it round with a palette knife.
6.
Roll the edges of the cake in the chopped hazelnuts.
7.
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.