Hazelnut Lemon Pound Cake


Created by
  • Jérôme Landrieu - Cacao Barry Ambassador

Hazelnut Lemon Pound Cake

Ingredients Preparation
  • 71g
    Butter softened
  • 126g
  • 13g
    inverted sugar
  • 1g
  • 71g
  • 117g
    candied lemon peel
  • 41g
    lemon concentrate*

1. Mix the first group of ingredients in the Robot Coupe

2. Add the eggs

3. Add the sifted dries

4. Whip the whites until foamy, and fold into previous mix

5. Line molds with parchment, coat cylinder in butter and flour

6. 420g per mold, bake at 150C, vent closed, for 12 min, press on top to flatten then bake 18 min

7. Blast freeze, unmold, fill while frozen

*Lemon Concentrate: equal parts lemon juice and sugar, cook to 102C (7.5 Brix)

  • 95g
    hazelnut flour
  • 95g
    All purpose flour
  • 9g
    Baking powder
  • 58g
    egg whites

Hazelnut Emulsion Ganache

Ingredients Preparation
  • 41g
  • 93g
  • 41g
    glucose DE 60
  • 182g
    Praline 50% Noisettes
  • 78g
    Pure Paste 100% Hazelnuts
  • 41g
    Mycryo™ Cocoa Butter

1. Heat the cream and sugars to 45C

2. Pour over the nut pastes and cocoa butter

3. Emulsify, and crystalize at 30C with 1% precrystalized cocoa butter

4. Cool until pipable consistency

300g is just enough to fill 2 cakes

AW: 0.852


Ingredients Preparation
  • 494g
  • 247g
    Lactée Barry US
  • 89g
    Mycryo™ Cocoa Butter
  • 157g
    clarified butter
  • 11g
    precrystalized cocoa butter
  • 0.00g
    IBC brown cocoa butter color*

*Use IBC brown cocoa butter color as needed


1. Fill the center of each cake with Hazelnut Emulsion Ganache

2. Crumb coat the sides with Hazelnut Emulsion Ganache, and freeze

3. Glaze frozen cakes with crystalized glaze

Get in Touch