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Hazelnut latte cake
Ingredients
- 100g unsalted butter, plus extra for greasing
- 100g bag chopped toasted hazelnuts
- 300g light brown soft sugar
- 6 tbsp semi-skimmed milk
- 1 tsp fine instant coffee powder (see tip)
- 6 large eggs, at room temperature
- 2 tbsp cornflour
- 175g plain flour
- 50g light brown soft sugar
- 1 tsp fine instant coffee powder
- 1 tbsp Frangelico (hazelnut) liqueur, or use Kahlua or Tia Maria
- 400g mascarpone
- 300g hazelnut chocolate spread (Nutella has the best texture for this)
- 1 tbsp fine instant coffee powder
- 50g chopped toasted hazelnuts
- 150ml pot double cream
- 4 tsp icing sugar
- 3 tbsp semi-skimmed milk
- 1 tbsp fine instant coffee powder, dissolved in 1 tsp boiling water
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