Baking | Recipe for Toffee Hazelnut Sea Salt Cake

🍫Chocolate Base: 1. Pour cocoa powder into corn oil and stir in a circular motion until smooth. 2. Add milk and stir until smooth. 3. Sift in cake flour and stir in a "Z" motion until smooth. 4. Separate egg whites and yolks; refrigerate egg whites. 5. Add egg yolks and stir in a "Z" motion until smooth. 6. Add lemon juice to egg whites, add sugar in three batches, and beat until soft peaks form. 7. Fold in 1/3 of the meringue until combined. 8. Fold in the remaining meringue until combined. 9. Bake in a water bath at 140 degrees Celsius for 70 minutes.

🍯 Caramel Sauce 1. Simmer granulated sugar and water over low heat until bubbling. 2. Pour in boiling heavy cream and swirl quickly. 3. Turn off the heat and continue stirring until smooth. Let the caramel sauce cool.

🌰Caramelized Vanilla Hazelnuts: 1. Roast hazelnuts in a 200°C oven for 5 minutes. 2. Simmer vanilla seeds, granulated sugar, and water over low heat until bubbly. 3. Add hazelnuts and stir-fry until a white powdery coating forms. 4. Slowly melt the powdery coating into a syrup, eventually turning caramel color. 5. Add butter and melt while stirring. 6. Remove from heat and spread evenly to cool.

🧁Caramel Sea Salt Butter: Whip heavy cream until it reaches a yogurt-like consistency, then add 20%-25% caramel sauce and whip until stiff peaks form. For decorating the cake🍰: Place a cake base on the bottom, add a layer of cream, then caramelized hazelnuts, toffee peanut brittle crumbs, and another layer of cream. Top with another cake base, then another layer of cream, then another layer of caramelized hazelnuts, toffee peanut brittle crumbs, and another layer of cream. Pipe the remaining caramel sauce on top and cover with the remaining cream.