Brown Butter Hazelnut Cake with Fresh Berries and Whipped Cream
Nutty and decadent brown butter hazelnut cake topped with fresh berries and whipped cream - perfect for Mother's day or any spring celebration!
Yield: 1 8-inch cake
  • 1.25 cups (250 g) sugar, divided
  • ½ cup (60 g) all purpose flour
  • ½ cup (60 g) hazelnut flour
  • 6 tbsp (85 g) brown butter, melted
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • pinch of kosher salt
  • 4 large eggs, separated, at room temperature
  • berries, cherries, figs for topping
For the whipped cream
  • 1 cup heavy cream
  • 1 tbsp powdered sugar
  1. Heat oven to 375 F. Line an 8-inch cake pan with ungreased parchment paper so that it comes all the way up the sides of the pan. Set aside.
  2. In a medium bowl, whisk together ¼ cup (50 g) of the sugar, both flours, the brown butter, honey, vanilla, salt, and egg yolks until well combined. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Beat on high speed until starting to become foamy, then turn the mixer speed to low and slowly pour in the remaining 1 cup (200 g) sugar. Once all the sugar has been added, increase the mixer speed to high and beat until medium- stiff peaks form, about 1-2 minutes.
  4. Stir 1 cup of the meringue into the egg yolk-flour mixture to loosen it up. Carefully fold in a third of the remaining meringue, mixing just until there are no more streaks of white left. Add the remaining meringue in two additions, folding gently and mixing just until it is fully mixed and there are no streaks of white.
  5. Pour the batter into the prepared baking pan. Smooth the top into an even layer with an offset spatula.
  6. Place in the oven and bake for 20 minutes. Decrease the oven temperature to 350F and bake for another 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan, then turn out onto a serving plate. Remove the parchment paper.
For the whipped cream
  1. Combine the cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix until thick - the whisk should be leaving a trail behind it as it turns. Remove the bowl from the mixer and whisk by hand for a few more seconds or until the cream reaches the desired consistency.
To serve
  1. Top the cake with the whipped cream and fruit, as desired. Slice and serve.
Recipe from Zoe Bakes Cakes
Recipe by Joanne Eats Well With Others at