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To toast hazelnuts, spread nuts in single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, until skins are peeling and nuts are toasted, about 12 minutes. Cool 20 minutes. To skin hazelnuts, in batches, rub nuts in kitchen towel to remove dark skins (don’t worry about removing every bit). Cool skinned hazelnuts completely before using.
12 servings
Cake
Softened butter and all-purpose flour, for the pan
2/3 cup toasted and skinned hazelnuts* (or use 2/3 cup Bob's Red Mill hazelnut flour, available at Whole Foods and many supermarkets, or another brand)
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
6 large eggs, separated, at room temperature
2/3 cup sugar
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Filling
1 cup apricot preserves
Buttercream:
1 1/2 cups confectioner’s sugar
1 cup toasted and skinned hazelnuts*
I prefer toasted hazelnuts, and not hazelnut flour, here for depth of flavor and texture
2/3 cup milk
4 teaspoons cornstarch
2 large egg yolks
1 teaspoon vanilla
1 cup (2 sticks) unsalted butter, softened
Garnish:
1/3 cup finely chopped toasted and skinned hazelnuts*
12 whole toasted and skinned hazelnuts*
3 dried apricots, cut into 12 slivers
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