White Chocolate-Hazelnut Cake

White Chocolate-Hazelnut Cake

3 1/2 cups cake flour, sifted
1/4 cup hazelnuts, skins removed
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups unsalted butter, softened
2 cups sugar
6 egg whites
1 tablespoon vanilla
1 cup cold water
4 oz. white chocolate, finely chopped
White Chocolate-Cream Cheese Frosting

Heat oven to 350°. Spray 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottom of pans with parchment paper; spray paper with cooking spray.

Set aside 1/4 cup flour. Place remaining 3 1/4 cups flour in food processor. Add hazelnuts; process until nuts are finely ground. Place flour mixture in large bowl. Add baking powder and salt; mix well. Set aside.

Place butter in large bowl; beat at medium speed until light and fluffy. Slowly add sugar; beat until well blended. Add egg whites one at a time, beating 1 minute after each addition. Beat in vanilla.

Add flour mixture alternately with water to butter mixture, beating until batter is smooth and well blended.

In small bowl, combine chopped white chocolate with reserved 1/4 cup flour; mix well. Gently fold into batter, being careful not to deflate mixture.

Pour batter into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool on wire rack 10 minutes. Invert cakes onto wire rack; remove pans and parchment paper. Cool completely.

To assemble cake, place 1 cake layer on serving plate or 9-inch cardboard round. Spread with 1/4 of frosting. Top with second cake layer. Frost sides and top of cake with remaining frosting. If desired, garnish with chopped hazelnuts. Store in refrigerator.

Note - To skin hazelnuts, place nuts on baking sheet. Bake at 350°. for 8 to 12 minutes or until lightly toasted. Place on kitchen towel; cover with second towel. Cool slightly. Briskly rub hazelnuts with towel until skins flake off. Some stubborn skins may remain, which is okay. Makes 20 servings

White Chocolate-Cream Cheese Frosting
2 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
4 oz. white chocolate, melted, cooled

In large bowl, combine cream cheese and butter; beat at medium speed for about 4 minutes or until light and fluffy. Slowly add powdered sugar; mix at low speed until well blended. Increase speed to medium-high; beat 2 minutes. Add melted white chocolate; mix about 30 seconds or until well blended. Refrigerate frosting 30 minutes or until of spreadable consistency