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hazelnut filling/frosting

I made this for my husband's birthday . chocolate cake ,filled first with chocolate ganache and then hazelnut filling. I made 2 9" cakes. torte them to make a 4 layers cake, doubled the hazelnut filling recipe.the cake was gone in 5 minutes, absolutely delicious INGREDIENTS 4  large egg whites 1 cup granulated sugar 3 sticks unsalted butter, softened 1 tablespoon hazelnut liqueur DIRECTIONS over a double boiler, add the egg whites and sugar mix until sugar is dissolved about 3 minutes( touch it, until  you don't feel any grains). let it  cool. put in your mixer and beat on high until you see peaks form about 5 minutes. add butter and hazelnut liqueur continue beating on high for another 5 minutes.

Comments (7)

What brand of hazelnut liqueur did you use?
Do you put the hazelnut filling on top of the ganche?
does it need to be refrigerated?
I would like to know the same thing too if you put the hazelnut on top of the ganache?
I used hazelnut bliss by dekuyper. and yes i added the filling on top of the ganache. I made this cake yesterday for our work party, gone in 5 minutes. friends are asking for this recipe.
yes ,it needs to be refrigerated, if not using the same day. I made mine the day before, and re whipped it on medium high for about 5 minutes before using it. turned out great.
I made this and it was okay.. but not my favorite. I felt like I was eating a stick of butter.
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