Puff Pastry Cake with Hazelnuts, Almonds and Chocolate Jelly with Thermomix

Are you looking for a cake to treat yourself during cold winter and autumn afternoons? Then try this puff pastry cake with hazelnuts, almonds and chocolate jelly, a confectioner's recipe you will be able to prepare with your Thermomix!

The title says it all, there are many ingredients enriching this recipe: hazelnuts, almonds, chocolate jelly and puff pastry, plus mascarpone and whipping cream, not mentioned in the title but yet in the recipe.

It is not a light dessert, at all. It is the classic cake you must treat with at least once. You will find many "light" recipes on this website to remedy :-)

This cake needs a bit of a long and complex preparation but do not worry because your Thermomix will make things easier.

I suggest you prepare this cake to warm you and your closest ones up during a cold winter afternoon, maybe accompanied by a nice cup of flavoured tea. Or you could also prepare it to celebrate a greedy friend of yours.

This cake composed by both a layer of short-crust pastry and puff pastry reminds me of a "diplomatico" (cake consisting of layers of puff pastry, cream and liquor) but here there is not liqueur but many more ingredients. I'd call it a "My own way winter diplomatico".

The recipe has been sent by Grazia Parente, a follower on Italian Facebook page of this website who wrote: "It is always perfect!" I don't have any doubts it will be a success for you too and I'm waiting for a feedback from you! :-)))

To stick to the point I suggest you try the Apple Yogurt Cake with Hazelnuts, the Christmas Biscuits, the Sweet Brioche Bread, the Almond and Ricotta Cake and the Caprese Cake.


- 200 g All Purpose Flour
- 200 g Sugar
- 100 g Hazelnuts
- 100 g Almonds
- 120 g Butter
- 30 g Oil
- 3 Eggs
- 15 g Baking Powder
- 2 Discs Puff Pastry
- 400 g Mascarpone
- 100 g Whipped Cream
- 70 g Icing Sugar
- Chocolate Jelly
- Sugar Syrup

How to prepare the Puff Pastry Cake with Hazelnuts, Almonds and Chocolate Jelly

Put hazelnuts and almonds in the bowl. 10 Sec. Speed 12. Put aside.

Pour flour, sugar, butter, oil and eggs in the mixing bowl. 40 Sec. Speed 4 and 20 Sec. Speed 8.

Add baking powder, ground hazelnuts and almonds. 20 Sec. Speed 4 mixing with the spatula.

Pour this mixture into a 24-26 cm diameter baking pan, greased and floured. Cook in pre-heated oven. 30 Min. 180°C and 10 Min. 200°C.

This cake must be quite flat.

Roll out puff pastry discs, riddle with holes using a fork and bake. 10 Min. 180°C.

Whip cream and put aside.

Mix mascarpone with icing sugar.

Add whipped cream to the mascarpone mixture.

Use a springform pan without the bottom to help yourself composing the cake: place the first disc of puff pastry, cover with one layer of chocolate jelly and one layer of mascarpone mixture.

Place the almond and hazelnut cake on the mascarpone mixture and spread with a mixture of water and sugar.

Cover with another layer of chocolate jelly and of mascarpone mixture.

Cover with the second disc of puff pastry and remove the mould. Decorate as you like.

Translated from the Italian recipe
Torta Sfogliata alle Nocciole e Mandorle con Gelatina di Cioccolato Bimby

Photocredit: ednaar