Sweet Saturday #6 - Hazelnut cake

This is a super easy and fast swiss hazelnut cake called “Gâteau de Payerne”.The outside is crunchy and the inner layer is juicy and moist. We ate this cake imagining there was snow outside the window and a lit fireplace in our living room. It is the perfect winter afternoon cake. It tastes even better after 24 hours in the fridge.


This is how it's done:


150 gr soft butter

100 gr sugar

1/2 tsp salt

125 gr grated hazelnuts

150 gr flour

for the filling:

85 gr sugar

125 gr grated hazelnuts

1 package of vanilla sugar

150 ml heavy cream


Put the butter in a bowl and stir it till it is really soft, then add the sugar, the salt, the hazelnuts and the flour and mix briefly to get a soft dough. Wrap in a plastic foil and put in the fridge for 30 minutes.

For the filling: Mix the sugar, the hazelnuts, the vanilla sugar and the cream in a bowl.

Preheat the oven to 180 degrees celsius. Take a cake pan of about 24 cm diameter. Trace the outline of it on a baking paper, then grease the pan. Split the dough in two parts. Roll the first half out to cover the bottom of the cake pan and have a little border of about 1cm height all around. Roll the second half out on the baking paper, so that it covers the outlined circle.

Slowly pour the filling on the dough in the pan. Take the baking paper with the rolled out second part of the dough. Hold it paper facing upwards and cover the filling with it. Slowly detach the paper from the dough. To prevent the filling of “running out”, fold the borders of the lower dough layer above the upper one.

Bake for 45 minutes. Once the cake cooled down you can sprinkle the top with a bit of sugar powder (but it tastes wonderful without as well).