Iginio Massari's Nocciolina Cake: The Recipe for the Irresistible Autumn Cake

Elegant, delicious, and spectacular: it's the perfect autumn cake with its alternating layers of creaminess and crunchiness. The original recipe for Iginio Massari's Nocciolina.

INGREDIENTS: 

For Almond Sponge Cake

420 g of 1:1 almond paste 

3 g of salt 

420 g of whole eggs 

Grated lemon zest (to be whipped) 

310 g of flour 

20 g of baking powder (sifted) 

520 g of softened butter

Method

In a stand mixer with a whisk attachment, whip the almond paste, salt, eggs, and lemon zest, taking care to avoid lumps with the almond paste. Incorporate sifted flour and baking powder, then gently mix in the softened butter. Spread the whipped batter evenly in 10 mm-high rings. Bake in an oven at 220-230°C (428-446°F) for about 4 minutes with the valve semi-open. The product should be a beautiful golden yellow color.

For the Crunchy Japanese Meringue

500 g of egg whites 

100 g of sugar (to be beaten to stiff peaks and folded in) 

500 g of toasted hazelnut powder 

500 g of sugar (to be finely ground and folded in with a spatula)

Method

With these quantities, you can make 8 discs with a diameter of 22 cm. They can be shaped using a pastry bag with a smooth 6 mm diameter tip. Before baking, lightly dust the surface with powdered sugar, then bake for 26/27 minutes at 180°C (356°F) with the valve open. The Japanese meringue should be crunchy and light once cooled.

For Butter Base Royal Cream

150 g of egg yolks 

50 g of Grand Marnier at 60°C (140°F) 

1 vanilla bean 

250 g of sugar 

50 g of water 

500 g of softened fresh butter (to be whipped until creamy) 

250 g of hazelnut puree (to be gently incorporated)

Method

Make the buttercream using the frosting method.

For Hazelnut Creamy Base

330 g of melted milk chocolate 

430 g of light hazelnut paste 

330 g of melted cocoa butter 

20 g of melted dark chocolate

Method

Mix all the ingredients thoroughly. Before use, melt and temper to 22°C (71.6°F). It is recommended to glaze the cake on a grid without tapping to let the glaze drip.

For the Praline Hazelnut Decoration

200 g of toasted hazelnuts 

30 g of powdered sugar 

5 g of water 

400 g of white chocolate, cut into small pieces 

10 g of gelatin sheets softened in cold water 

200 g of neutral gelatine

Method

Mix everything with a spoon in a copper or aluminum saucepan until the sugar turns a beautiful brownish caramel color. Immediately add 2-3 grams of cocoa butter to facilitate the separation of the hazelnuts. Separate them by hand, being careful not to let them stick together. Store in an airtight container in a dry place.

Dessert Composition 

Follow these Steps to Assemble the Dessert

1) Place the steel ring, with a strip of acetate that serves as a cake wrap and covers the inside, on a baking sheet lined with parchment paper;

2) Arrange the almond sponge cake bottoms slightly soaked in Grand Marnier;

3) Spread a first layer of hazelnut buttercream;

4) Place the crunchy Japanese meringue disc with a thickness of 15 mm (after baking) on top of the cream;

5) Continue with the hazelnut buttercream;

6) Place the almond sponge cake bottoms slightly soaked in Grand Marnier again;

7) Cover with a light layer of hazelnut cream, including the sides (when assembling the cake, leave a small space in the ring to put the buttercream on the circumference and surface);

8) Finish with the creamy glaze and hazelnut decoration.

Recipes from Iginio Massari's website