Comments on: hazelnut brown butter cake http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jenna http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1537643 Jenna Sun, 29 Jan 2012 18:11:44 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1537643 Dawn, when you click the link, it goes to the proper page but then quickly takes you to another page, away from the detailed instructions. if you click the 'X' or stop loading button in the tab bar, right after you click on the link, it should stop on the detailed instructions page and not go to the other page it redirects you to. I hope that makes sense! I was having the same trouble. Dawn, when you click the link, it goes to the proper page but then quickly takes you to another page, away from the detailed instructions. if you click the ‘X’ or stop loading button in the tab bar, right after you click on the link, it should stop on the detailed instructions page and not go to the other page it redirects you to. I hope that makes sense! I was having the same trouble.

]]> By: deb http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1534698 deb Sat, 28 Jan 2012 18:39:59 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1534698 What were you looking for more instructions on? What were you looking for more instructions on?

]]> By: Dawn http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1532880 Dawn Sat, 28 Jan 2012 02:39:44 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1532880 The link doesn't take me to the detailed instructions! I need DETAILS as a rookie who so badly needs to make this cake! The link doesn’t take me to the detailed instructions! I need DETAILS as a rookie who so badly needs to make this cake!

]]> By: deb http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1514606 deb Sun, 22 Jan 2012 15:50:08 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1514606 Hi Jonathan -- I'm glad it still worked out. You probably ground the hazelnuts too long, so they started turning into (no doubt, delicious) hazelnut butter, like peanut butter. The difference between ground and butter is sometimes just a few seconds. If the hazelnuts were still warm, this could have happened sooner. <a href="http://www.food52.com/blog/2228_how_to_make_almond_meal_and_butter" rel="nofollow">Food52 has a great video</a> about making almond butter (intentionally) from ground nuts and in it, shortly after the minute mark you can see the ground nuts starting to become butter -- in this recipe, of course, we want to stop before then. Hope that helps. Hi Jonathan — I’m glad it still worked out. You probably ground the hazelnuts too long, so they started turning into (no doubt, delicious) hazelnut butter, like peanut butter. The difference between ground and butter is sometimes just a few seconds. If the hazelnuts were still warm, this could have happened sooner. Food52 has a great video about making almond butter (intentionally) from ground nuts and in it, shortly after the minute mark you can see the ground nuts starting to become butter — in this recipe, of course, we want to stop before then. Hope that helps.

]]> By: Jonathan Gilbert http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1511839 Jonathan Gilbert Sat, 21 Jan 2012 18:41:33 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1511839 I tried this cake the other night. Ran into a bit of problem -- not sure if I was doing something wrong, but after roasting the hazelnuts and removing the skins, when I put them into my blender with the icing sugar, they formed a really thick and gooey hazelnut butter at the bottom of the blender within the first 15 seconds, and it got so tough that in pretty short order, the blender didn't have enough strength even to turn the blade! I dealt with it by disassembling the blender jug and scraped the stuff out and mashing it into smaller bits, then adding those bits a few at a time in to the flour, but it never did lose its paste-like consistency. It was certainly not something I would have been able to fold into the egg whites, not even remotely. What I ended up doing was pouring the liquid butter into a mixing bowl with the paste and thoroughly combining the two into a soupy liquid. Then, *that* I was able to fold into the egg whites. At this point, I was thinking it was totally an academic exercise -- no way this could work, right? I baked it for about 50 minutes, and what came out felt very firm around the edges and wouldn't unstick from the bottom of the pan (confession: I did not use parchment! :-P). Fortunately, I was using a springform pan, so I just took the sides off and served it straight off the bottom. Imagine my surprise when after all that, the cake turned out to be moist and soft and delicious! I'm guessing it wasn't exactly the same end result (it doesn't look much like the pictures), but it was still what I would consider pretty much a success. I am sort of wondering, though, what exactly went wrong with grinding up the hazelnuts. Do different kinds of hazelnuts have different amounts of oil in them, maybe? Or could it be because I was using an upright blender? If anyone knows I'd love to hear :-) I tried this cake the other night. Ran into a bit of problem — not sure if I was doing something wrong, but after roasting the hazelnuts and removing the skins, when I put them into my blender with the icing sugar, they formed a really thick and gooey hazelnut butter at the bottom of the blender within the first 15 seconds, and it got so tough that in pretty short order, the blender didn’t have enough strength even to turn the blade! I dealt with it by disassembling the blender jug and scraped the stuff out and mashing it into smaller bits, then adding those bits a few at a time in to the flour, but it never did lose its paste-like consistency. It was certainly not something I would have been able to fold into the egg whites, not even remotely.

What I ended up doing was pouring the liquid butter into a mixing bowl with the paste and thoroughly combining the two into a soupy liquid. Then, *that* I was able to fold into the egg whites. At this point, I was thinking it was totally an academic exercise — no way this could work, right? I baked it for about 50 minutes, and what came out felt very firm around the edges and wouldn’t unstick from the bottom of the pan (confession: I did not use parchment! :-P). Fortunately, I was using a springform pan, so I just took the sides off and served it straight off the bottom.

Imagine my surprise when after all that, the cake turned out to be moist and soft and delicious! I’m guessing it wasn’t exactly the same end result (it doesn’t look much like the pictures), but it was still what I would consider pretty much a success. I am sort of wondering, though, what exactly went wrong with grinding up the hazelnuts. Do different kinds of hazelnuts have different amounts of oil in them, maybe? Or could it be because I was using an upright blender? If anyone knows I’d love to hear :-)

]]> By: Radmila http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1475811 Radmila Sun, 15 Jan 2012 11:07:02 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1475811 Here it is: http://www.coolinarika.com/preview/recept/kolac-od-lesnika-i-braon-putera/ Brown Butter really gives special aroma to this cake! I translated this recipe and shared it with my friends, hope you don't mind, and of course, I mentioned where I took it from! Thank you once again! Here it is: http://www.coolinarika.com/preview/recept/kolac-od-lesnika-i-braon-putera/
Brown Butter really gives special aroma to this cake!
I translated this recipe and shared it with my friends, hope you don’t mind, and of course, I mentioned where I took it from!
Thank you once again!

]]> By: Radmila http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1466401 Radmila Fri, 13 Jan 2012 20:47:28 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1466401 Hello! I'm going to make this cake for family gathering on Sunday! But instead of Ganache, I've decided to make vanilla custard cream (I don't want to throw away egg yolks) :) And the entire cake I'll decorate with whipped cream. I'll take a few pictures and I'll let you know my impressions! Best wishes from Serbia! :) Hello!
I’m going to make this cake for family gathering on Sunday! But instead of Ganache, I’ve decided to make vanilla custard cream (I don’t want to throw away egg yolks) :)
And the entire cake I’ll decorate with whipped cream. I’ll take a few pictures and I’ll let you know my impressions!
Best wishes from Serbia! :)

]]> By: Kate http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1359657 Kate Tue, 27 Dec 2011 04:29:40 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1359657 Ho-ly cow. Just made this for Christmas dinner dessert last night. And just finished the last two pieces by myself straight out of the pan. Ho-ly cow. Just made this for Christmas dinner dessert last night. And just finished the last two pieces by myself straight out of the pan.

]]> By: Maxia http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1243578 Maxia Fri, 02 Dec 2011 22:49:42 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1243578 I made this for my Dad's bday back in august... It was heaven, so delicious! I'm making it again tomorrow for my aunt's bday. I'm sure she'll love it. Thanks for sharing this great recipe! I made this for my Dad’s bday back in august… It was heaven, so delicious! I’m making it again tomorrow for my aunt’s bday. I’m sure she’ll love it. Thanks for sharing this great recipe!

]]> By: Kaitlin http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1233241 Kaitlin Wed, 30 Nov 2011 15:38:14 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-1233241 Sooooo good! After what feel like ages, I finally got around to making this. Subbed 2 tsp extract for the vanilla bean, but otherwise followed it as written and oh my goodness! Definitely in my top 3 favorite desserts of all times. Thanks for sharing! Sooooo good! After what feel like ages, I finally got around to making this. Subbed 2 tsp extract for the vanilla bean, but otherwise followed it as written and oh my goodness! Definitely in my top 3 favorite desserts of all times. Thanks for sharing!

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