This Tunisian chef is sharing her Forever Rose cake recipe just for mums in Abu Dhabi

The Mother’s Day Forever Rose Chocolat Hazelnut Cake is absolutely dreamy

 

The second Mother’s Day has arrived with one more en route. 

So in true celebration style, Yalla – Abu Dhabi Life has reached out to chefs across the emirate to see who would share a delightful cake that YOU can make for YOUR mum.

And Tunisian Zeineb Ben Slama, Head Chef at Forever Rose Café, has come up with a beauty of a cake, the aptly named Mother’s Day Forever Rose Chocolat Hazelnut Cake… and Mum is going to adore it!

So, head to the kitchen, roll up your sleeves and get baking for mum!

 

 Here’s what you’ll need

 

Chocolate Hazelnut Cake

• 3/4 cup flour
• 3/4 cup hazelnut
• 1 1/2 cups sugar
• 3/4 cup cacao powder
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup vegetable oil
• 3/4 cup buttermilk
• 3/4 cup hot water or hot coffee
• 2 large eggs
• 2 tsp vanilla

 

Nutella Buttercream

• 1 1/2 cups unsalted butter, room temperature
• 3/4 cup Nutella
• 3 cups icing sugar
• 3/4 cup cacao powder

 

Hazelnut Meringue

• 2 large egg whites
• 5 Tbsp sugar
• pinch salt
• pinch cream of tartar
• 1/2 cup chopped hazelnuts (toasted, skinned)

 

SUB:  Here’s how to make it!

Chocolate Hazelnut Cake

1. Preheat the oven to 350F
2. Grease the sides of three 6″ round baking pans with butter and dust with cocoa powder. Line the bottoms with parchment
3. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine
4. In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs)
5. Add wet ingredients to dry and mix on medium for 2-3 mins. The batter will be very thin
6. Pour evenly into prepared pans. Use a kitchen scale to ensure the batter is evenly distributed
7. Bake for 30 to 35 minutes, until the cake tester comes out mostly clean

 

Nutella Buttercream

1. While the cake is baking, prepare a stand mixer with a whisk attachment and whip butter until creamy (2 mins)
2. In a medium bowl, whisk together sifted powdered sugar and cocoa powder
3. Reduce speed to low and add in powdered sugar mixture, 1 cup at a time until well blended
4. Scrape down sides of the bowl and whisk as needed
5. Add in Nutella and whip on high for approximately 5 mins

 

Hazelnut Meringue

1. While the cake is cooling, preheat the oven to 250F and line a 10 x 15″ pan with parchment
2. Trace two 5″ circles onto the parchment and then flip over so the traced side is facing down
3. Combine egg whites, salt and cream of tartar in the bowl of a stand mixer
4. Beat on high until soft peaks form
5. Slowly add sugar (1 tbsp at a time) and beat until stiff peaks
6. Fold chopped hazelnuts and cocoa powder into the meringue
7. Dab a bit of meringue under the corners of the parchment to secure it
8. Pipe into discs using the 5″ circles as a guide
9. Pipe or spread the remaining meringue in empty spaces on the parchment
10. Bake for 90 mins and cool on pan

 

ASSEMBLY

1. Place one layer of the cake onto a cake stand or serving plate
2. Top with 2/3 cup of buttercream and spread evenly
3. Place one meringue disc on top and add additional buttercream if desired
4. Repeat with remaining layers and crumb coat the cake
5. Chill for 20mins
6. Frost the cake with the remaining buttercream, smooth the sides and chill for an additional 20 minutes
7. Press chopped hazelnuts into the sides and top with rosettes if desired

 

And enjoy!