Hazelnut Cream Cake

This is a superb “show off” dessert for company. You must make it the day before for the cake and flavours to set and reach their peak.

It is made with a cake mix so it cuts the time in half.


  • 1- 2 layer lemon cake mix
  • 1 tsp. grated lemon zest
  • 1/3 cup Nutella spread
  • 1/3 cup fresh, whole ricotta cheese
  • 1/3 cup raspberry jam (seedless)
  • 1 1/2 cups whipping cream
  • 2 tbsp. icing sugar
  • toasted hazelnuts, crushed

Preheat oven to 350 degrees. Grease and flour three (3) round cake pans and set aside while you put the ingredients together.

Prepare the cake mix using water, oil and eggs as directed on the package. Stir in the lemon peel.

Divide the batter into three pans. If you only have two pans, cover the remaining batter with plastic wrap and place in the refrigerator.  Bake about 15 minutes or  until a toothpick inserted in the middle comes out clean. (Honest)!

Remove the cakes from the pans and cool completely on racks.

For the filling, stir together the Nutella and the drained ricotta cheese. Place one layer of the cake on a platter and spread one half of the jam on the top. Then on the bottom of the second cake, spread one half of the Nutella spread. and put together. On the top of the second layer, spread with the remaining jam and on the bottom of the third layer, spread the remaining utella spread and put together.

Whip the cream and icing sugar together until stiff peaks form. Cover the sides and top of the cake. Sprinkle the crushed hazelnuts over the top. Cover and set in the refrigerator to chill for 24 hours.

Need I say “Yummy?” You can say “damn I can do this”.




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