Valentine’s Day Cake with Strawberry, Vanilla & Hazelnut

The other day on my Instagram, I asked which flavors I should use in a Valentine’s Day cake. Many suggested strawberry and vanilla, so that’s what I ended up doing. It’s also a combination that always works well! It tastes even more amazing when paired with hazelnut, as I’ve done in this cake.

I also really like the look of this cake. It’s the perfect cute little cake for Valentine’s Day or another cozy occasion.

Happy baking <

Day 1

Hazelnut, White Chocolate and Vanilla Crunch:

• 30 g caster sugar
• 20 g roasted hazelnuts without shell
• 80 g white chocolate (28%)
• 45 g dulce de leche
• 45 g feuilletine
• 1 tsp vanilla paste
• a pinch of salt

1. Roast the hazelnuts for approximately 5–7 minutes at 175°C / 347°F. Remove the shells/skins.
2. Carefully melt the sugar to a golden caramel in a small saucepan. Immediately add the hazelnuts and pour the caramelized nuts onto a piece of parchment paper. Let them cool.