Belgian Bresilienne Cake

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A festive Belgian cake with hazelnut crunch and coffee cream, inspired by the flavours of praline and loved in classic pastry counters.

Serves: 8 people

Preparation time: 60 min

Ingredients

• vanilla sponge cake layers – 3 layers
• unsalted butter, softened – 1 1/4 cups
• powdered sugar – 3/4 cup
• strong espresso, cooled – 2 tbsp
• hazelnut praline paste – 1/3 cup
• heavy cream – 1 cup
• powdered sugar for whipped cream – 1 tbsp
• hazelnut brittle, crushed – 1 cup
• pinch of salt – 1

Method

1. Beat the butter with the powdered sugar, espresso, praline paste and salt until creamy and spreadable.
2. Whip the cream with the extra sugar until softly firm.
3. Place one sponge layer on a serving plate and spread it with part of the praline coffee buttercream.
4. Add the second and third layers in the same way, then coat the outside of the cake with a thin layer of whipped cream.
5. Press the crushed hazelnut brittle onto the sides and top of the cake.
6. Chill for at least 1 hour before slicing so the layers hold neatly.