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Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the “1/3 cup heavy cream”, if you cannot find hazelnut cream), salt; mix until mixture comes together. Fold in the whipped cream that has been put aside in the fridge. Fill your favourite pastry.
Scoop the chocolate-hazelnut ganache onto the center of the bottom cake layer, then use an offset icing spatula to spread it in an even layer, all the way to the edges of the cake. Using a wide metal spatula, lift the top cake layer and gently center it on the chocolate-hazelnut ganache layer; do not press on the cake.
Like most old-school Italian recipes, Piedmont-style hazelnut cake is rooted in the country’s cucina povera, Italy’s waste-free “poor cooking” style. The high cost of flour prompted the Piedmontese to forego it altogether and begin crafting cakes from one of the territory’s most celebrated delights: hazelnuts.
Preheat oven to 275°F. In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
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