A timeless European classic, the Biedermeier cake is all about elegance in every bite—light, crisp layers paired with rich chocolate mousse and a delicate hazelnut center. It’s the kind of dessert that feels both refined and comforting, perfect for special moments or when you want to create something truly unforgettable at home.
Ingredients (8-inch cake)
Cake Layers
- 5 egg whites
- 2 tablespoons granulated sugar
- 3/4 cup powdered sugar (from 100 g)
- 3.5 oz baking chocolate (from 100 g)
- 3 teaspoons hazelnut paste
Nougat Filling
- 2 egg yolks
- 2 tablespoons granulated sugar
- 1 packet vanilla sugar
- pinch of salt
- 2 tablespoons hazelnut paste
- 3.5 oz milk chocolate with hazelnuts (from 100 g)
- 1/2 cup heavy cream (from 100 ml)
- 1 teaspoon gelatin
Chocolate Mousse
- 1 1/2 cups heavy cream (from 350 ml)
- 1.8 oz dark chocolate (from 50 g)
- 4.5 oz baking chocolate (from 130 g)
- 3 egg yolks
Glaze
- 3 tablespoons heavy cream (from 50 ml)
- 1.8 oz dark chocolate (from 50 g)
- 2 teaspoons honey
Also
- 8-inch round pan
- 7-inch round ring/pan
Instructions
Cake Layers
Preheat oven to 350°F.
Beat egg whites with granulated sugar until stiff peaks form. Add sifted powdered sugar and mix.
Melt chocolate and stir in hazelnut paste. Gently fold into egg whites until smooth.
Divide into two 8-inch layers and bake about 20 minutes. The top should be crisp, inside soft. Do not overbake.
Nougat Filling
Whisk yolks, sugar, vanilla sugar, and salt until fluffy. Cook over a double boiler for about 5 minutes.
Prepare gelatin and mix in.
Melt chocolate, add hazelnut paste, then combine with yolks.
Whip cream and fold in gradually.
Pour into a 7-inch mold and freeze until set.
Chocolate Mousse
Heat about 1/3 cup cream until hot, pour over chocolate and stir until smooth. Cool slightly.
Whip yolks and cook over steam for 5 minutes, then mix into chocolate.
Whip remaining cream and gently fold in.
Glaze
Heat cream and honey, remove from heat, add chocolate and stir until smooth.
Assembly
Place one cake layer in an 8-inch ring.
Spread 1/3 of mousse.
Add frozen nougat center (leave about 1/2 inch space around).
Fill sides and top with remaining mousse.
Cover with second layer.
Chill, remove from mold, and pour glaze over.
Decorate with chocolate or whipped cream.
Hazelnut Paste
Blend hazelnuts until fine, then process further until smooth and creamy.
