Donna Hay's hazelnut and brandy forest cake with cream cheese icing - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s hazelnut and brandy forest cake with cream cheese icing By You Magazine - December 9, 2018 Want to bring a fun, festive treat to Christmas this year? Try Donna Hay’ s hazelnut and brandy forest cake with cream cheese icing recipe. SERVES 10-12 225g unsalted butter, chopped and softened 260g brown sugar 2 tsp vanilla extract 6 medium eggs 335g self-raising our, sifted 225g ground hazelnuts 1 tsp ground cinnamon 125ml milk 60ml brandy, plus 2 tbsp extra for brushing CREAM CHEESE ICING ON TOP 500g cream cheese, chopped and softened 100g unsalted butter, chopped and softened 320g icing sugar, sifted, plus extra for dusting 2 tsp vanilla extract 3 thick sprigs rosemary, for decorating gingerbread reindeer (see Cookies on Top, page 59), for decorating 1. Preheat oven to 160c/gas 21⁄2. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 5-6 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. 2. Add the our, ground hazelnuts, cinnamon, milk and brandy and beat on low speed until just combined. Divide the mixture evenly between 2 x 18cm lightly greased cake tins lined with nonstick baking paper. bake for 55-60 minutes or until cooked when tested with a skewer. Allow to cool in tins for 10 minutes, before turning out on to a wire rack to cool completely. 3. While the cake is cooling, make the cream cheese icing. Place the cream cheese, butter, sugar and vanilla in the bowl of an electric mixer. beat for 8 minutes or until pale and u y (see tip). 4. To assemble, trim the tops and slice each cake in half horizontally. brush each layer of cake with the extra brandy. Place the base of one of the cakes on a cake stand or plate and spread with 160ml of cream cheese icing. repeat the process 3 more times, nishing with the remaining icing. 5. Top the cake with rosemary and gingerbread reindeer and dust with icing sugar to serve. TIP set the cream cheese icing aside in the refrigerator for 15 minutes if it needs to firm slightly. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved