Hazelnut and coffee cake
Upgrade your Vicky sponge with hazelnut and coffee. You’ll be amazed by its resemblance to the classic Ferrero Rocher!
Serves 8-10 • Prep 30 mins • Cook 25 mins, plus cooling and chilling
250g unsalted butter, softened 150g caster sugar 100g light brown sugar 3 medium eggs 2-3tbsp instant coffee 1tsp vanilla extract 150g self-raising flour 1tsp baking powder 100g hazelnuts, whizzed in a food processor
For the filling:
200ml double cream100g mascarpone30g icing sugar, plus extra to dust3tbsp raspberry jam150g fresh raspberries
You will need:
2 x 18cm sandwich tins, greased and lined with baking paper
1 Heat the oven to 170C Fan/Gas 5. Using an electric mixer, beat the butter and both the sugars in a large mixing bowl until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the coffee and vanilla extract.
