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Hazelnut jam buttercream cake

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HAZELnut jam buttercream cake

HAZELnut jam buttercream cake is quite a mouthful to say and to enjoy because there is no taking small bites of this delicious cake. I made this beauty for a baby shower that was supposed to take place but instead the little princess made a surprise entry right on the day of the baby shower. Hazelnut cake was quite fitting for the lady in pink because she was given the pretty name Hazel. What are the chances right? But the perfect way to celebrate was with cake indeed!

The sun has been great, but I have to say I am glad to see Autumn finally making its arrival. This in-between weather with the is horrible wind has made this household quite a mushy sick mess. I have been moving my son’s bathing and sleeping routine a bit later even though he still has the tendency or even I have the tendency to wake up around six in the morning. Latenight playtime is his ultimate playtime. One night this week he was giving me mouth open kisses. Like he was trying to bring me back to life, it was the funniest thing, I swear! I guess sleep is just not encrypted into me or my son’s minds for this first year of his life. I need sleep so desperately and my husband was so kind to give me one night off. I feel like a new me, I can’t say the same for my husband. Sleep just fixes a whole lot. You just feel more relaxed, less moody, hungry and obviously tired.

Living in France and having the opportunity to raise your kids yourself really has its benefits and also negative points. You get to this stage (I am almost there) where being a mother is what you do. Staying at home, moving things around according to their routine kinds of saves and bores you at the same time. I am not a routine person, but having a baby made me one. This has saved me! My husband thinks things out to the finest detail, a routine is his friend. Whereas I kind of just wing it and in stressful situations, I don’t really know who the calm one is. We actually did a personality test the other day and my results turned out to be similar to his. I am sure that it’s faulty because there is no chance that we are the same. We are total complete opposites.

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So one downside to living abroad is no help from the family. You have to figure it all out and handle it all. Adding more additions to your already complete schedule can take the wind out of your sales somedays. So mostly it’s all by grace that you make it through. Luckily we not alone. We do have each other, even though it’s so tough to say when it’s really really hard.

I take my hat off to any parent that are raising kids by their self. There is obviously a few do’s and don’ts but if your kid looks like a mess eating a biscuit and is quiet for a few minutes. Then let it be. How do you tile the second third or fouth baby?  You just have to jump in and do it already, but you’ll soon recognize that you are indeed stronger than you think. There is never a perfect time, you have to live for here and now. enjoy now even though it’s horrible. You’re beautiful in the mess of it all.

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IMG_3557-2IMG_3479I get to see this first hand. When I arrived I was in awe of the first time mothers. They had it going strong. I was seriously intimidated and now eight months later I feel more confident, but kind of dreading baby number two, but I am sure that the mommas here and my sis are gonna give me the confidence to power through. Just like my friend that I captured one week before little Hazel made her appearance. She was pretty eager to arrive and came right on the day we were supposed to celebrate her and her mom. So this post is for you guys. Mothers of one, two and three. We have to have each other’s backs because we’re in this thing together.

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Now for some cake…

 

Recipe

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Prep Time
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Cook Time

Serves

8-10 people

Hazelnut strawberryjam buttercream cake

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Ingredients 

  • 2 1/2 cups of sugar
  • 3 3/4 cups of all purpose flour (Farine de blé)
  • 2 1/4 tsp salt
  • 2 1/4 tsp baking soda
  • 2 1/4 tsp of baking powder
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 1 cup Canola oil
  • 1 1/2 tsp of vanilla essence
  • 1 tsp of hazelnut extract
  • 1 tsp of creme brulee extract
  • 1 1/8 cup of water
  • 1/2 cup fresh raspberries
  • 1 cup of Bon Maman or any other strawberry jam
  • 1/2 cup of roasted and chopped hazelnuts
  • Funfetti sprinkles
  • Mini meringues
  • Fresh flowers or fresh fruit

Buttercream frosting

  • 1 1/2 cups of unsalted baking butter
  • 4 1/2 cups of powdered sugar
  • 3 tsp of vanilla extract
  • a few drops of hazelnut extract
  • pinch of salt
  • 3 tsp of liquid cream

Method

  1. Preheat oven to 170 degrees Celsius. Smear your cake pan with unsalted butter or spray and cook.
  2. Line the bottom with parchment paper, precisely cut out to the size of the base of the pan.
  3. In a large bowl whisk together the sugar, flour, salt, baking soda and baking powder.
  4. In a separate bowl whisk the eggs, buttermilk, oil, vanilla essence or extract and water together.
  5. Whisk the wet into the dry ingredients and then divide the batter between three bowls.
  6. Press in the fresh raspberries into each cake layer, far enough so that they don’t show.
  7. You can add some of the funfetti sprinkles to the batter if you like, but I prefer it just as decoration due to the fact that you already have hazelnuts for the crunch.
  8. You can make three small cakes or two regular size cakes with this batter. I find that this recipe goes quite well with a mini cake version.
  9. Bake these layers for 30-35 minutes till brown. Test with a cake pin to see if they are fully cooked inside.
  10. Let these cakes cool down before layering them to frost.
  11. You can slice the tops off if they are uneven and you want your cake to look more professional.
  12. Start with mixing two tables spoons of the jam with a bit of water and spreading it on the top of each of the cake layers. This will make the cake softer and full of jam deliciousness.
  13. Frost the layers with buttercream and a few droplets of the jam in between.
  14. I add more buttercream to the edge of the cake so it will stick well and more jam towards the center.
  15. Frost the rest of the cake as you prefer for a naked look, decorate with mini meringues, funfetti sprinkles, and fresh flowers.
  16. You can place this cake in the fridge and remove it just an hour or so before serving.
  17. Serve room temperature.

Buttercream directions

  • Leave the butter out till it reaches room temperature and is nice and soft.
  • With an electrical whisk or wooden spoon, sift in the powdered sugar.
  • Mix well till fluffy and add the cream, vanilla essence and hazelnut essence;
  • Place in a piping bag and start to decorate your cake!

Mini meringues (skuimpies)

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Ingredients 

  • Two egg whites
  • 125g of castor sugar
  • a few drops of lemon juice
  • pinch of salt
  • food coloring

Method

  1. Set your oven to 80 degrees Celsius.
  2. Separate the white for the yellows and let the egg whites rest a bit I room temperature for one hour.
  3. Start by whisking up the egg whites and gradually add the castor sugar until it starts to whiten and become glossy.
  4. Add the lemon juice and salt right at the end before white peaks form.
  5. When the meringue is glossy and stiff, scoop into a piping bag/ziplock or cut off the corner of a ziplock bag.
  6. Here you can add a few droplets to the meringues to color them or a few droplets in the piping bag for streaks of color. I colored the meringues once I piped them with a toothpick. So it’s up to you!
  7. Pipe beautiful small meringues on a parchment paper lined tray.
  8. Bake for two hours on 80 degrees Celsius. Open up the oven every twenty minutes just to let the steam out.
  9. To see if the meringues are cooked, remove from the baking tray without any of the meringue sticking on the parchment paper.
  10. They should be b hard on the outside and slightly soft on the inside.
  11. If not cooked, bake for another 45 minutes.
  12. Once they are done, let them cool down in the oven with the door open slightly by the end of a wooden spoon.
  13. Place in an airtight container for about a week.

Bon weekend!

M*

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