++++++++++++++++++++++++++++++++++
About the Recipe: June is the perfect month to find fresh juicy strawberries, which add a “welcome to summer” touch to this hazelnut cake. It’s easy to mix up, bake, fill, and sprinkle with crunchy nuts. If you love Nutella, this will be one of your favorite desserts. For an extra celebration touch, lightly garnish with a few colorful sprinkles. Enjoy!
Recipe Inspired by: Kim Kushner, The Modern Table, p. 174 – Chocolate Hazelnut Celebration Cake
Cook’s Note: I used plain Greek yogurt, Nesquik Strawberry Flavor Drinking powder, and less hazelnuts on the first layer so the cake will stay together when served. The fresh strawberries added a delicious flavor contrast to the chocolate hazelnut filling and topping.
To fill and frost: Invert a cooled cake onto a serving plate. Spread about ¾ cup of Nutella on top of the cake. Sprinkle 2/3 to 3/4 cup of chopped hazelnuts over the Nutella. Lightly press nuts into the topping so the layers will remain together when served. Invert the remaining cake over the iced cake; spread with the remaining Nutella and sprinkle the top with 1 cup chopped hazelnuts. Garnish the top of the cake with some cut fresh strawberries as desired.
Yield: one 9-inch double layer cake.
pdf for Copy of Recipe – Strawberry Hazelnut Celebration Cake
++++++++++++++++++++++++++++++++++++
