Preheat oven to 350°F. Grease and line three, 6-inch round cake pans with parchment paper.
In a medium bowl, sift together cake flour, hazelnut flour, baking powder, salt, cinnamon, nutmeg and clove.
In a mixer fitted with a paddle attachment, whip butter and sugar on high until light and fluffy, about 4 minutes. Add eggs, one at a time, scraping the bowl with a rubber spatula after each addition.
In a separate small bowl, mix together milk, hazelnut liqueur and vanilla extract.
With the mixer on low speed, mix in one-third of the dry ingredients, followed by half of the milk mixture. Mix until combined. Add in another third of the dry ingredients, then the remaining milk mixture, then the remaining dry ingredients. After each addition, mix until fully incorporated, taking care not to overmix.
Divide batter evenly between cake pans. Bake for 35 minutes or until a toothpick inserted in the middle of the cakes comes out clean. If baking cake pans on separate oven racks, rotate their positions halfway through.
Let cakes cool in pans for 15 minutes. Remove cakes from pans and cool completely on a wire rack.
Combine water and sugar in a small pot over medium heat. Bring to a boil and heat until all sugar dissolves, stirring frequently. Once the sugar has dissolved, turn off heat and stir in hazelnut liqueur.
Pour into a small heat-proof bowl and allow to cool completely.
In a mixer fitted with a paddle attachment, combine cream cheese and butter. Mix on low until no lumps are visible. Scrape the bottom and sides of the bowl with a rubber spatula and mix for a few more seconds.
Continue mixing on low, add sifted powdered sugar until smooth. Add maple syrup and vanilla bean paste. Mix until combined.
After the cakes have cooled, trim the tops so they are flat. Using a small offset spatula, spread a small amount of cream cheese frosting onto a plate or cake board.
Place one layer of cake onto the plate or cake board. Press the cake onto the frosting to ensure that it sticks. Generously brush hazelnut syrup on top of cake layer. Spread and smooth frosting onto the top of cake.
Repeat this process with the second cake layer.
Top the cake with the final layer, brush the top with syrup and then place the cake in the freezer for 30 minutes.
Once chilled, frost the sides of the cake. To create the “naked cake” effect, press an offset spatula firmly against the side of the cake. Remove as much frosting as you can, exposing the cake layers. Smooth the frosting on top of the cake.
Recipe developed by Pastry Chef Kyleen Atonson
Preheat oven to 180°C. Grease and line three, 15-centimeter round cake pans with parchment paper.
In a medium bowl, sift together cake flour, hazelnut flour, baking powder, salt, cinnamon, nutmeg and clove.
In a mixer fitted with a paddle attachment, whip butter and sugar on high until light and fluffy, about 4 minutes. Add eggs, one at a time, scraping the bowl with a rubber spatula after each addition.
In a separate small bowl, mix together milk, hazelnut liqueur and vanilla extract.
With the mixer on low speed, mix in one-third of the dry ingredients, followed by half of the milk mixture. Mix until combined. Add in another third of the dry ingredients, then the remaining milk mixture, then the remaining dry ingredients. After each addition, mix until fully incorporated, taking care not to overmix.
Divide batter evenly between cake pans. Bake for 35 minutes or until a toothpick inserted in the middle of the cakes comes out clean. If baking cake pans on separate oven racks, rotate their positions halfway through.
Let cakes cool in pans for 15 minutes. Remove cakes from pans and cool completely on a wire rack.
Combine water and sugar in a small pot over medium heat. Bring to a boil and heat until all sugar dissolves, stirring frequently. Once the sugar has dissolved, turn off heat and stir in hazelnut liqueur.
Pour into a small heat-proof bowl and allow to cool completely.
In a mixer fitted with a paddle attachment, combine cream cheese and butter. Mix on low until no lumps are visible. Scrape the bottom and sides of the bowl with a rubber spatula and mix for a few more seconds.
Continue mixing on low, add sifted powdered sugar until smooth. Add maple syrup and vanilla bean paste. Mix until combined.
After the cakes have cooled, trim the tops so they are flat. Using a small offset spatula, spread a small amount of cream cheese frosting onto a plate or cake board.
Place one layer of cake onto the plate or cake board. Press the cake onto the frosting to ensure that it sticks. Generously brush hazelnut syrup on top of cake layer. Spread and smooth frosting onto the top of cake.
Repeat this process with the second cake layer.
Top the cake with the final layer, brush the top with syrup and then place the cake in the freezer for 30 minutes.
Once chilled, frost the sides of the cake. To create the “naked cake” effect, press an offset spatula firmly against the side of the cake. Remove as much frosting as you can, exposing the cake layers. Smooth the frosting on top of the cake.
Recipe developed by Pastry Chef Kyleen Atonson
Madagascar Bourbon Pure Vanilla Bean Paste
Madagascar Bourbon Pure Vanilla Extract
