Restaurant Recipes
The Pump Room Alpine White Hazelnut Cake
Yield: 12 servings
Ingredients
Cake
- 1 (18.25 ounce) box white cake mix*
- 1/4 cup hazelnut liqueur or extract
- 1/4 cup roasted and finely chopped hazelnuts
- 1/2 cup fresh or thawed frozen raspberries
- 1 Alpine White candy bar, warmed and shaved into curls
- Whole roasted hazelnuts, for garnish
Frosting
- 8 ounces cream cheese
- 1/2 cup butter
- 1 (16 ounce) box powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon hazelnut liqueur or extract
Instructions
Cake
- 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.
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 second 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.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.
Nutrition
Per serving: 501 calories, 22g fat, 75g carbohydrates, 1g fiber, 4g protein, 41mg cholesterol, 425mg sodium
Attribution
Chef J. Andrew Coates, The Pump Room, Chicago, Illinois