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HAZELNUT SHEET CAKE (GATEAU RUSSE)

This hazelnut sheet cake is soft and deliciously creamed with praline butter cream. Perfect for special birthday sheet cake or special occasion.
Prep Time20 minutes
Cook Time30 minutes
Chilling time2 hours
Course: Dessert
Cuisine: French
Keyword: gateau russe, praline bars, praline dessert, praline squares
Servings: 12 servings
Calories: 325kcal
Author: Julia

Ingredients

For the sponge cake

  • 125 g (1 cup) almonds in powder
  • 125 g (1 cup) hazelnuts in powder
  • 250 g (1 cup) fine granulated sugar
  • 100 g ( 3/4 cup) all-purpose flour
  • 135 ml (1/2 cup) milk 2%
  • ½ teaspoon salt
  • 590 g egg whites or 19 large eggs separated only white eggs
  • 100 g (1 cup) powdered sugar

For the Praline cream

  • 80 g egg yolk 5 large egg yolks
  • 200 g (3/4 cup) fine granulated sugar
  • 60 ml (4 tbsp) cold water
  • 200 g (3/4 cup + 2 tbsp) softened butter
  • 2-3 tablespoons praline paste
  • 1 tablespoon powdered sugar for dusting on top of the cream

Instructions

For the sponge cake

  • Preheat the oven to 177 C/ 350 F and line 3 regular baking sheets with dimensions 9" x 13", with parchment paper.
  • In a medium bowl, combine all dry ingredients, ground almonds, hazelnuts, salt, fine granulated sugar and flour (except powdered sugar), add milk to the bowl and stir well with a plastic spatula to make a nutty paste. Set aside.
    125 g (1 cup) almonds in powder, 125 g (1 cup) hazelnuts in powder, 100 g ( 3/4 cup) all-purpose flour, 135 ml (1/2 cup) milk 2%, ½ teaspoon salt, 250 g (1 cup) fine granulated sugar
  • In a large bowl of standing mixer with whisk attachment, place 19 egg whites and whisk first at low speed. Once the egg whites start creating a foam (mousse), increase the speed to high and whisk until the egg whites almost reach the peaks. At this point, slow down the speed and start adding slowly powdered sugar. Once all the sugar is incorporated, whisk on high speed until you reach nice rich white peaks.
    590 g egg whites, 100 g (1 cup) powdered sugar
  • Take a ⅓ of the nutty paste and add it to the whisked egg whites. Mix with the whisk attachment on very low speed. Continue adding slowly the other ⅓ of the nutty paste and continue mixing. Now add the last ⅓ of the nutty paste and mix it in on low speed, until everything is well combine.
  • Divide the batter in three equal portions and spread each portion of the batter over 3 baking sheets with dimensions 9" x 13", covered with parchment paper. Bake on 177 C / 355 F for 10–12 minutes, or until lightly golden brown on top. Insert a toothpick to make sure, it is fully baked. Allow the biscuits to cool down before removing parchment paper on the bottom.

For the Praline cream

  • In the next two steps, you will have to work simultaneously. While the sugar with the water will be simmering on the stove in step no.1, you must start step no.2 beating the egg yolks.
  • In a small sauce pan, combine sugar and water. Bring the mixture into a simmer over medium high heat, until the candy thermometer reaches 121 C/250 F. Let the syrup stand for a few seconds, so it has a time to cool down a bit, but not too long, otherwise the sugar will start crystallizing (keeps stirring with spatula) and it will be difficult to add it to the creamed egg yolks.
    200 g (3/4 cup) fine granulated sugar, 60 ml (4 tbsp) cold water
  • While you are simmering the sugar with water on the stove, start beating egg yolks on high speed, until they are creamy white & rich in texture (about 5-7 minutes). Continue beating the eggs yolks on high speed and slowly add the sugar syrup. Whisk on high speed until the egg yolks and the sugar syrup will cool down to room temperature.
    80 g egg yolk
  • Add softened butter spoon by spoon and praline paste. Mix until you reach soft & creamy cream. Separate the praline cream on 3 equal parts in the bowl.
    200 g (3/4 cup + 2 tbsp) softened butter, 2-3 tablespoons praline paste
  • Take the 3 baked biscuits and place the first biscuit on a baking sheet lined with parchment paper. Spread 1/3 of the praline cream with offset spatula on the biscuit. Cover with the second biscuit and spread the second ⅓ of praline cream. Cover with the third biscuit and finish with a final layer of cream on the top.
  • Sprinkle with powdered sugar and let cool in the refrigerator for 2 hours. Once it's well chilled, cut with a sharp knife on squares and serve with coffee or tea.
    1 tablespoon powdered sugar