Hazelnut Praline Cakes with a Rhubarb Cheesecake filling, Dullce de Leche Icing and Crumbled Shortbread
Hazelnut praline butter cake
1 cup plus 2 tbsp. cups flour
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup plus 2 tbsp. hazelnut praline paste (recipe below)
45 g unsalted butter, softened
¼ cup sugar
¼ cup packed brown sugar
1 1/2 eggs, beaten
½ cup plus 1 tablespoons buttermilk
Preheat oven to 350 degrees. Line a 12 hole muffin tray with cupcake cases.
In a medium bowl, whisk together flour, baking powder, soda and salt. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together praline paste, butter and sugars until fluffy, about 3 minutes.
Add eggs, one at a time, beating at medium speed for 1 minute between each addition. Stop mixer and scrape down the sides of the bowl as necessary.
With the mixer on low speed, add half of the flour mixture to the butter mixture. Slowly add all of the buttermilk. When the batter just starts to come together, add the remaining flour mixture, beating on low speed until the mixture just starts to come together. Divide batter between the cupcake cases, filling about 2/3 of the way up (there will be some batter left over). Bake for 18 minutes or until when a skewer inserted comes out clean. Allow cakes to cool in the pans for 10 minutes before inverting onto wire racks. Hollow out the core of each cupcake with an apple corer. Set aside.
Hazelnut praline paste
1/3 cup toasted hazelnuts
1/3-cup castor sugar
1 tsp. canola oil or melted butter
Place almonds in a baking tray or slice tin lines with baking paper. Set aside. Melt sugar over a medium high heat until melted and caramelised (do not stir else crystallisation can occur). Pour over the nuts and leave until its fully cooled and set. Break into chunks and blitz in a food processor with the oil until very fine and no large lumps remain. Set aside.
125g cream cheese, room temperature
¼ cup plus 1 tbsp. condensed milk
1/3 cup stewed rhubarb.
Place all ingredients into a food processor and plus until smooth. Place into a piping bag and pipe into the middle of each cupcake. Set aside to chill in the fridge when you make the icing.
Dulce de leche icing:
2 cups icing sugar
¼ cup plus 1 tbsp. dulce de leche
¾ cup stewed rhubarb
¼ cup dulce de leche
3 pieces of shortbread, crumbled
Remaining blitzed hazelnut praline
Beat butter until creamy and pale. Add icing sugar, ½ cup at a time, beating well after each addition. Add the dulce de leche an beat until fluffy and light. Transfer to a piping bag fitted with a circle tip nozzle. Pipe on top of each cupcake then spread out to the edges using the back of a spoon. Drizzle the dulce de leche over each cupcake. Place a couple teaspoons of the rhubarb on top in the middle of each cupcake. Sprinkle over the crumbled shortbread and hazelnut praline. Decorate with flowers and serve.