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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 27 Jane and Emma: Layered Hazelnut Cake with Frangelico Cream

Watch MKR on TV2 and TVNZ OnDemand

Prep: 1 hour 30 mins

Cook: 40 mins

Makes: 6



  • 60ml Frangelico, for brushing
  • Fresh raspberries and toasted crushed hazelnuts, to decorate


Hazelnut Cakes

  • 150g butter, at room temperature
  • 150g caster sugar
  • 3 eggs
  • 150g plain flour
  • 55g hazelnut meal
  • 1 tbs baking powder
  • 3 tsp cocoa powder
  • 1 tbs milk
  • 50g roasted hazelnuts, coarsely chopped


Frangelico Cream

  • 125g thickened cream
  • 70g cold mascarpone, lightly whisked with a fork until soft and smooth
  • 2 tbs Frangelico


Chocolate Ganache

  • 300g dark chocolate, chopped
  • 150g thickened cream


Hazelnut Praline

  • 100g roasted hazelnuts, chopped
  • 220g caster sugar
  • 125ml water



  1. Preheat oven to 180C. Grease 6 holes of a square mini cake or muffin pan. Line bases with baking paper.
  2. To make cakes, beat butter and sugar with an electric mixer until pale and creamy. Add eggs one at a time, beating between additions.
  3. Reduce speed and add combined flour, almond meal, baking powder and cocoa. Stir in nuts.
  4. Divide mixture among prepared pan holes.
  5. Bake for about 20 minutes or until firm to touch and a skewer comes out clean when inserted into centre.
  6. To make Frangelico cream, beat all ingredients with an electric mixer until soft peaks form. Refrigerate until required.
  7. To make ganache, place chocolate in a heatproof bowl. Heat cream in a saucepan until hot. Pour over chocolate. Stand 1 minute. Stir until smooth and combined. Cool until thickened and spreadable.
  8. To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer. Stir sugar and water in a medium heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to a boil. Boil, without stirring, until golden brown. Carefully pour caramel over nuts on prepared tray. Cool until set. Break into pieces. Process until coarsely chopped.
  9. To assemble, split cold cakes in half. Brush cut sides with liqueur. Spread cake tops with ganache. Sandwich cake halves with Frangelico cream. Decorate with praline, hazelnuts and raspberries.


  • Frangelico is a hazelnut flavoured liqueur.
  • We made these little cakes in a square cake pan, but you could make any shape you like. Try making smaller ones and serving as dessert canapés.
  • All elements can be made in advance and the cakes assembled to serve.