An amazing layer cake for any occasion hazelnut, raspberry & cardamom

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I am so happy to share my latest creation from my baking class.  It’s an amazing hazelnut, raspberry and cardamom layer cake.  The sponge is infused with shredded pears and cardamom so it is really moist and aromatic.  The fillings are chopped roasted hazelnuts, my own home made raspberry jam and a decadent hazelnut spread buttercream.

All of these flavors are foods I really like.  One of the things I learned from my baking class to help you create new recipe is to think of a time, place or thing for inspiration.  In the case of this cake, I chose not one but three things that I love and that spark joy for me.  The creative process is so much easier when you are making or doing things that bring you joy. I am so happy I took this baking baking it challenged me and helped my see what I could do.

ThIs cake does take some time, but is really worth the effort.  I hope you enjoy it as much as I did. This cake is an adaptation of a Christina Tosi @christinatosi birthday layer cake recipe .

Ingredients for Cake Sponge (makes 1 quarter sheet pan)

115g unsalted cultured butter at room temperature (4 Tbsp or 1/2 stick) 

250 g granulated sugar (1 1/4 cups)

50 g light brown sugar (3 Tbsp, tightly packed)

3 eggs

65g canola oil

110g buttermilk

8g vanilla extract (2 tsp)

245g cake flour

6 g baking powder (1 1/2 tsp)

3g kosher salt (3/4 tsp)

4 peeled and grated ripe pears

1 1/2 tsp of cardamom 

Cake Soak

45g whole milk

4g pure vanilla extract

2 tbsp Hazelnut spread

Hazelnut Buttercream

170g unsalted butter 

2 3/4 cups of confectionary sugar 

170g mascarpone 

1 tsp vanilla extract 

4 tbsp of Nutella 

Cake Fillings

165g raspberry jam

150g dry roasted unsalted hazelnuts

Equipment needed 

Quarter sheet baking pan

Stand mixer

6 inch cake ring

6 inch acetate 

Baking Directions

1. Preheat your oven to 350F
2. Place room temperature butter and both sugars in the bowl of a stand mixer with the paddle attachment.  Beat on medium to high speed for 3 minutes until fully combined.  Scrape down the sides of the bowl as needed to ensure it is well mixed.
3. Turn mixer to the slowest speed and add one room temperature egg at a time to the mix ensuring it is fully incorporated before adding the next one.  Once you have added all eggs mix on high for another 2-3 minutes scraping down as needed to ensure everything is well mixed.
4. While you are waiting you can start peeling and grating the 4 pears.  Add 1/2 tsp of the cardamom to the shredded pears and mix well.  Set aside until needed.
5. Turn mixer to low speed again and slowly add the canola oil to the batter in a steady stream.  Then switch mixer back to medium-high speed and mix for another 3 minutes.  Mixture should be fluffy and about twice in size in volume at the end.
6. Turn mixer again to slow speed.  In a bowl mix together the buttermilk, vanilla and the remaining 1 tsp of cardamom.  Then slow add mixture to batter until everything is fully incorporated.
7. In a separate bowl mix together the cake flour, baking soda and salt.  Then add dry mixture to the bowl and mix on the lowest speed for about 30-45 seconds until everything is fully combined.  Remove the bowl from the stand mixer and with a spatula gently fold in the shredded pears until everything is fully combined.
8. Prepare your quarter sheet cake pan.  Spray an X on the bottom of the pan and  line just the bottom with parchment paper.   Then spray the top of the parchment paper and sides of pan with baking spray.  Pour batter into prepared pan and spread out evenly with a spatula or offset knife.
9. Place in preheated oven and bake for 30-35 minutes.  It should have a lightly golden top and spring back to the touch and not be giggly at all.  If it does not pass this test add a few more minutes.
10. Make cake soak by mixing milk and Nutella in a small bowl until fully combined then set aside until needed.
11. When baked remove from oven and let cake cool in baking pan for at least 1 hour.

Directions for Hazelnut Buttercream 

1. In the bowl of a stand mixer place room temperature butter and confectionary sugar.  Start on slow speed and then increase to medium-high and mix for 3-4 minutes scraping down the sides of the bowl as needed until fully combined.  
2. Turn mixer to low and add 1 tsp of vanilla and 4 tbsp of Nutella and mix again until everything is fully combined.  Set aside until needed.

Directions for cake assembly 

1. Place your whole hazelnuts in a food processor and mix until they are small pieces.  Do not grind them all the way down to a flour.  
2. Lay out all components of the cake assembly on your counter, cake soak, sponge, fillings and buttercream.
3. Place cooled sponge on the counter and use a knife or bench scraper to release the cake from the sides of the pan.  Place a piece of clean parchment paper on the counter and invert the cake pan to release the cake onto the parchment paper.  Peel off and discard parchment paper.
4. Using your 6 inch cake ring cut out 2 circles of cake from the sponge.  One from the upper right hand corner and the other from the lower left corner.  Use the ring to cut out two half moons from the remaining sponge.
5. Clean the cake ring and place it on a cardboard cake or any parchment lined pan
6. Using 6 inch tall acetate line the inside of the cake ring.
7. To start assembling the cake use the two half moon pieces for the bottom layer with the spongy side facing up.  Fill the gap between the two base pieces using scraps from the sponge and use the back of your fingers to press the scraps into a flat even layer.
8. Use a spoon or a pastry bush to splash or brush half of the cake soak over the bottom layer.
9. Sprinkle about 2/5 of the chopped hazelnut mix over the sponge to form and even layer.
10. Spread half of the jam over the hazelnuts using a large spoon you bent to form a ladle shape.  Using a figure 8 motion spread the jam all over to form an even layer over the hazelnuts making sure the jam touches the acetate.
11. Place 1/3 of the hazelnut buttercream on top of the jam and using another large spoon bent into a ladle shape, spread the buttercream using a figure 8 motion to form an even layer.
12. Place your middle cake layer on top of the buttercream passing it through the acetate collar at an angle to nestle it into place.
13. Repeat the same process as before with the remaining cake soak, 2/5 of hazelnuts, remaining jam and 1/3 of the buttercream.
14. Nestle the final layer of cake sponge on top of the buttercream.  Cover the top of the cake with the remaining buttercream.  You can sprinkle the remaining hazelnuts on top of the case in a design of your choice.