Introducing the No-Bake Hazelnut Cream Baton Cake, an exquisite dessert that combines the richness of hazelnut cream with the simplicity of a no-bake approach, making it an absolute crowd-pleaser. This cake features a tender sponge layer, soaked in milk for added moisture, and is filled and topped with a lusciously smooth blend of melted chocolates and hazelnut cream, all without the need for any baking after assembly. Ready in just half an hour of chill time, this cake is perfect for when you need a quick yet impressive dessert. Whether you’re a seasoned baker or new to the kitchen, this recipe promises ease of preparation without sacrificing taste or visual appeal.
Why You’ll Love This:
- Effortless Preparation: With a no-bake cream filling, this cake is surprisingly easy to put together.
- Rich Hazelnut Flavor: The combination of hazelnut cream and chocolate creates a decadent and creamy filling that’s irresistible.
- Quick Chill Time: Requires only 30 minutes of chilling before it’s ready to serve, making it ideal for last-minute gatherings.
- Versatile: Feel free to add bananas or any fruit of your choice between the layers for an added burst of flavor.
Perfect Occasion:
This baton cake is perfect for any occasion, from impromptu gatherings to special celebrations. It’s a fantastic way to end a dinner party or to enjoy as a luxurious weekend treat with family and friends.
Decoration Tips:
- Chocolate Covered Strawberries: Garnish with chocolate-covered strawberries for an elegant touch.
- Chocolate Shavings: Sprinkle chocolate shavings over the top for added texture and a rich chocolate flavor.
- Fruit Topping: Fresh berries or sliced fruits can add a refreshing contrast to the rich hazelnut and chocolate filling.
Sponge Ingredients:
- 5 eggs, separated
- 1 cup granulated sugar, divided
- ½ cup hot water
- Slightly less than 1 cup all-purpose flour (fill the cup measure and remove 2 fingers’ width)
- ½ cup cornstarch
- 3 tablespoons cocoa powder
- 1 packet vanilla sugar
- 1 packet baking powder
To Soak:
- ½ cup milk or sweetened water
Hazelnut Chocolate Cream:
- 150g dark chocolate
- 150g milk chocolate
- 400g smooth hazelnut cream
- 2 boxes cold heavy cream (400ml)
Instructions:
- Sponge Preparation: Whip egg whites with half the sugar until stiff peaks form. In another bowl, beat yolks with the remaining sugar, add water, and then fold in sifted dry ingredients. Gently fold in the egg whites and bake in a preheated oven at 338°F (170°C) until set. Cool and cut into three equal parts.
- Cream Filling: Melt chocolates over a double boiler, cool, then mix with hazelnut cream. Whip cold cream to soft peaks and fold into the chocolate mixture.
- Assembly: Soak sponge layers with milk, spread the cream filling between each layer, and decorate as desired. Chill for 30 minutes.
Enjoy the simplicity and decadence of this No-Bake Hazelnut Cream Baton Cake, a dessert that’s as enjoyable to make as it is to eat. Perfect for any chocolate and hazelnut lover looking for a quick and delicious treat!
