Alpine White Hazelnut Cake Recipe - Cooking Index
Alpine White Hazelnut Cake Recipe - Cooking Index
| 1 x | White cake mix | |
| 1/4 cup | Hazelnut liqueur or extract | |
| 1/4 cup | Roasted and finely chopped Oregon hazelnut | |
| 1/2 cup | Fresh or thawed frozen raspberries | |
| 1 | Alpine white candy bar - warmed and shaved in | |
| 1 x | Roasted Oregon hazelnuts - for garnish | |
| FROSTING | ||
| 1 x | Cream cheese | |
| 1/2 cup | Butter | |
| 1 x | Powdered sugar | |
| 1 teaspoon | Vanilla | |
| 1 teaspoon | Hazelnut liqueur or extract |
Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water. Cool on racks.
For frosting, cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few drops of milk or cream if it becomes too thick.) Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all.
Top with 2nd layer of cake and continue icing. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped Oregon hazelnuts and whole hazelnuts. Cut into slices and serve.
Source:
You Magazine, Mail on Sunday, 25 May 1997
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