Comments on: hazelnut brown butter cake http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/ Sat, 21 Nov 2009 06:27:06 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Katie http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-330436 Katie Sun, 08 Nov 2009 15:15:54 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-330436 This cake was INCREDIBLE. Seriously. Even more delicious than I could've imagined it to be. Thanks so much for sharing the recipe, Deb!! This cake was INCREDIBLE. Seriously. Even more delicious than I could’ve imagined it to be. Thanks so much for sharing the recipe, Deb!!

]]> By: Connie http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-329786 Connie Tue, 03 Nov 2009 16:21:24 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-329786 Hi Deb! I want to make this cake for my good friend's birthday party. The thing is, she requested a cake in the form of a big cupcake. I'm planning to stack the cakes with the ganache in between. The frosting on the outside though, is what I'm unsure of. I want the top frosting of the "cupcake" to be an eye catching color and preferably something with a refreshing flavor (strawberry?) that will cut the richness of the cake and still pair well with the flavors. The bottom "wrapper" frosting is going to be white, and I'm wondering if I should just stick to unflavored for that. Please write back with your guidance! I'm hoping this will be the best cake she's ever had. Connie Chung Hi Deb! I want to make this cake for my good friend’s birthday party. The thing is, she requested a cake in the form of a big cupcake. I’m planning to stack the cakes with the ganache in between. The frosting on the outside though, is what I’m unsure of. I want the top frosting of the “cupcake” to be an eye catching color and preferably something with a refreshing flavor (strawberry?) that will cut the richness of the cake and still pair well with the flavors. The bottom “wrapper” frosting is going to be white, and I’m wondering if I should just stick to unflavored for that. Please write back with your guidance! I’m hoping this will be the best cake she’s ever had.

Connie Chung

]]> By: Mary http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-329317 Mary Sat, 31 Oct 2009 23:18:31 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-329317 My husband made me this cake for my birthday (chocolate ganache included, clearly!) and it was incredible. By the way, for the commenter who asked: I, too, have a low tolerance for sweetness, even in desserts, and I thought the flavor was fantastic. Don't be put off by the batter, which tasted sweeter to me than the final baked cake. My husband made me this cake for my birthday (chocolate ganache included, clearly!) and it was incredible.

By the way, for the commenter who asked: I, too, have a low tolerance for sweetness, even in desserts, and I thought the flavor was fantastic. Don’t be put off by the batter, which tasted sweeter to me than the final baked cake.

]]> By: eemilla http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-316704 eemilla Thu, 03 Sep 2009 01:33:09 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-316704 Thank you so much for posting this recipe. Inspired by your birthday cake mandate, I told my husband to find a cake from your site, and I would make it. He chose this one, and oh it tastes just like the cake from the dessert spot we frequented when our love was fresh and new. The dessert spot closed, and not being the sharpest knife in the drawer I didn't think to google the torte's name; regardless, thanks for posting this with its delicious photo. Thank you so much for posting this recipe. Inspired by your birthday cake mandate, I told my husband to find a cake from your site, and I would make it. He chose this one, and oh it tastes just like the cake from the dessert spot we frequented when our love was fresh and new. The dessert spot closed, and not being the sharpest knife in the drawer I didn’t think to google the torte’s name; regardless, thanks for posting this with its delicious photo.

]]> By: Emily http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-315920 Emily Sat, 29 Aug 2009 22:10:10 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-315920 I've spent the afternoon baking not one, but two of these cakes. I tried them in 9 inch pans, and had no plans to layer them (birthday party tonight, dinner party tomorrow night) but now that they're draped and waiting, I feel like they're just begging to be layered! Begging! Has anyone tried this? Should I sacrifice dinner's dessert for birthday drama? Oh, I don't know! I’ve spent the afternoon baking not one, but two of these cakes. I tried them in 9 inch pans, and had no plans to layer them (birthday party tonight, dinner party tomorrow night) but now that they’re draped and waiting, I feel like they’re just begging to be layered! Begging!
Has anyone tried this? Should I sacrifice dinner’s dessert for birthday drama? Oh, I don’t know!

]]> By: Sarah http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-313433 Sarah Sat, 15 Aug 2009 19:02:26 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-313433 I just tackled this cake, and discovered a quick way to skin hazelnuts -- briefly boil the nuts in 4 cups of water with 4 tbs of baking soda, and rinse with cold water. The skins fall off most of them, and you can easily slip them off the rest. Be forewarned, however -- use a larger pot. The baking soda/hazelnut/boiling water combo makes a pretty pink but lofty foam that threatens to spill all over your stovetop. I just tackled this cake, and discovered a quick way to skin hazelnuts — briefly boil the nuts in 4 cups of water with 4 tbs of baking soda, and rinse with cold water. The skins fall off most of them, and you can easily slip them off the rest. Be forewarned, however — use a larger pot. The baking soda/hazelnut/boiling water combo makes a pretty pink but lofty foam that threatens to spill all over your stovetop.

]]> By: Shil http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-294368 Shil Sat, 13 Jun 2009 19:54:45 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-294368 Hi, one question - can one cook this cake with less sugar? it looks yummy and i am dying to try it... but my taste for sweetness is rather low. can one, for example, halve the amount of sugar? Hi, one question – can one cook this cake with less sugar?
it looks yummy and i am dying to try it… but my taste for sweetness is rather low. can one, for example, halve the amount of sugar?

]]> By: Lisette http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-267061 Lisette Sat, 11 Apr 2009 12:23:57 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-267061 This cake is amazing. I've made it once before, and again for a second time tonight. It's sitting in the fridge, waiting for the big easter dinner tomorrow. Despite the fact that you have to fold all the ingredients into the eggs (which always scares me - I always think the eggs will flop), it has turned out beautifully both times. I love the moist nutty-vanillary-butter (and is that not the best smell ever?) taste with the slight crunch of the hazelnuts. Yummmm. I can never get my ganache to drap as beautifully as you have, Deb. It still looks pretty though. This cake is amazing. I’ve made it once before, and again for a second time tonight. It’s sitting in the fridge, waiting for the big easter dinner tomorrow. Despite the fact that you have to fold all the ingredients into the eggs (which always scares me – I always think the eggs will flop), it has turned out beautifully both times. I love the moist nutty-vanillary-butter (and is that not the best smell ever?) taste with the slight crunch of the hazelnuts. Yummmm. I can never get my ganache to drap as beautifully as you have, Deb. It still looks pretty though.

]]> By: tannaz http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-266725 tannaz Fri, 10 Apr 2009 17:48:28 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-266725 i am making this tonight. i browned my butter, ground my hazelnuts, and combined my hazelnuts, (matzah) flour, and sugar the other night, and it was all over as soon as i discovered dipping a spoon in the brown butter, then the dry ingredients, then my mouth. holy moly. can't wait to taste the cake! anyway, just wanted to let you know the link for Shuna's post doesn't work anymore. The correct one is http://blogs.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/ i am making this tonight. i browned my butter, ground my hazelnuts, and combined my hazelnuts, (matzah) flour, and sugar the other night, and it was all over as soon as i discovered dipping a spoon in the brown butter, then the dry ingredients, then my mouth. holy moly. can’t wait to taste the cake!

anyway, just wanted to let you know the link for Shuna’s post doesn’t work anymore. The correct one is http://blogs.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/

]]> By: deb http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-260770 deb Fri, 27 Mar 2009 20:48:26 +0000 http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/#comment-260770 Noni -- Not cornstarch, potato starch. Cornstarch is not Kosher for Passover. Noni — Not cornstarch, potato starch. Cornstarch is not Kosher for Passover.

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