2 1/4 cups all-purpose flour
1 1/2 cup confectioners' sugar
4 teaspoons active dry yeast
1 teaspoon salt
1/2 cup unsalted butter or margarine, softened
1 cup whole milk
1 teaspoon vanilla extract
2 large eggs
2 cups jelly of your preference (raspberry, strawberry, or any other flavor)
1 1/2 cups chopped hazelnuts
2 1/4 cups all-purpose flour
1 1/2 cup confectioners' sugar
4 teaspoons active dry yeast
1 teaspoon salt
1/2 cup unsalted butter or margarine, softened
1 cup whole milk
1 teaspoon vanilla extract
2 large eggs
2 cups jelly of your preference (raspberry, strawberry, or any other flavor)
1 1/2 cups chopped hazelnuts
Combine flour, confectioners' sugar, yeast, and salt
Add butter, 3/4 cup milk, vanilla extract, and mix on low speed for 2 minutes
Add eggs, remaining milk, and mix for another 2 minutes
Grease and dust with flour three 20cm round molds
Divide dough among the three molds and bake in a moderate oven (180°C) for 30 minutes or until a toothpick inserted into the center comes out clean
Let the cakes cool on a wire rack
Melt jelly in a saucepan over low heat, stirring until smooth
Assemble the cake by placing one layer on a serving plate, spreading with some jelly, topping with another layer, and finishing with a third layer, topped with more jelly and chopped hazelnuts
Drizzle any remaining jelly around the sides of the cake and sprinkle with additional hazelnuts, if desired
Serve warm.
