White Cake and Hazelnuts | Chocolate Recipes by Caffarel

White Cake and Hazelnuts

1 Ora
45 Minuti
Sponge cake:
4 eggs
150g sugar
150g flour
Chantilly Cream:
150g milk
100g cream
2 egg yolks
80g sugar
30g corn starch
For the syrup:
250 ml water
vanilla syrup as required
500g cream
Caffarel bar of milk chocolate and hazelnuts

Sponge Cake:

Mix the sugar and eggs for about 20 minutes, add the sieved flour and cook in a 20cm mould for 25 minutes at 180°.

Chantilly Cream:

  • Put the milk in a pan and warm it on the hob.

  • In another bowl, mix the egg yolks with the sugar and the corn starch until you obtain a homogeneous mixture.

  • Add the mixture to the warm milk and mix well then place back on the hob and heat and mix it for about ten minutes until it becomes a thick cream.

  • After cooling the cream, add 200g of whipped cream and mix well.


Mix water and vanilla syrup


  • After it has cooled, take the sponge and cut it into 3 horizontal disks.

  • Put the first disk on a tray, and soften it with some tablespoons of syrup, then add a layer of Chantilly cream and chocolate pieces.

  • Repeat the procedure for the second disk.

  • Place the last disk on top and cover the whole cake with the whipped cream. Use a spatula or a knife to make the surface homogeneous.

  • Decorate with chopped hazelnuts as desired.