Whole Wheat Hazelnut Cake

Vanilla Buttercream and Strawberry-Rhubarb Jam

Pastry Chef Abby Love of Abby Jane Bakeshop | Dripping Springs, TX

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Adapted by StarChefs | november 2023

INGREDIENTS

Hazelnut Cake:
380 grams Sonora whole wheat flour
11 grams baking powder
6 grams salt
171 grams egg whites, room temperature
81 grams butter, room temperature
152 grams canola oil
380 grams sugar
11 grams vanilla extract
304 grams whole milk, room temperature

Buttercream:
448 grams granulated sugar
2 grams salt
240 grams egg whites
670 grams butter, room temperature
8 grams vanilla extract

Strawberry-Rhubarb Jam:
450 grams strawberries, hulled and roughly chopped
450 grams rhubarb, cut into 1-inch slices
700 grams sugar
30 grams lemon juice
9 grams powdered pectin

METHOD

For the Hazelnut Cake:
Heat oven to 350°F. Spray two 8-inch cake pans with nonstick spray and line with parchment. In a mixing bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites 3 minutes on low speed, or until egg whites begin to froth. Increase speed and mix additional 3 minutes, or until soft peaks form and egg whites look glossy. Transfer to a mixing bowl and set aside. In the bowl of a stand mixer with a paddle attachment, mix butter, oil, sugar, and vanilla on medium speed until well combined, about 2 minutes. Working in batches, alternate adding milk and reserved dry ingredients, mixing 30 seconds between each addition. Fold egg whites in the mixture. Transfer batter to cake pans and bake until golden color is achieved and a cake tester comes out clean. Let cool.

For the Buttercream:
In a medium saucepan over medium-high heat, bring sugar and 224 grams water to a boil. Cover with lid 3 t o4 minutes, until sugar has dissolved fully. Remove lid and continue cooking until syrup reaches 240°F. When the sugar is at 235°F, begin whipping egg whites on high speed in the bowl of a stand mixer fitted with a whisk attachment. Add salt and continue mixing until soft peaks form. While mixing on low speed, slowly stream in hot sugar mixture into the egg mixture. Continue mixing until stiff peaks form. Let cool, then whip in butter and vanilla 10 to 15 minutes, or until mixture is light and fluffy.

For the Strawberry-Rhubarb Jam:
In a heavy-bottomed pot over low heat, add strawberries, rhubarb, and ¾ of the sugar. Cook until sugar has dissolved and fruit begins to release its juices. Bring mixture to a boil and cook an additional 5 to 10 minutes, smashing the fruit slightly with a spoon. In a small, bowl mix together pectin and remaining sugar. Sprinkle mixture over top of the boiling jam, stirring constantly. Contime cooking over medium-high heat 10 minutes, or until desired consistency is achieved. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Bring Hazelnut Cake layers and Strawberry-Rhubarb Jam to room temperature. On an 8-inch cake board, place a small amount of Buttercream in the middle to anchor the cake layers. Center the first cake layer on the cake board. Put 1 cup Buttercream in a piping bag with a ½-inch tip. Top cake layer with ⅓ cup Buttercream and spread evenly. Pipe a circular border around the edge of the layer, forming a wall. Spread ⅓ cup Strawberry-Rhubarb Jam on top of the layer. Top with second layer and repeat process. Top with the final layer. Cover cake with a thin crumb coat of Buttercream. Refrigerate 15 to 20 minutes. Finish cake with more Buttercream or more Strawberry-Rhubarb Jam if desired. Ensure cake is at room temperature at least 45 minutes before serving.

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