Hazelnut Crunch Cake with Honeyed Kumquats
"Tender cake, creamy filling, crunchy nuts, and tangy–sweet kumquats add up to one glam holiday dessert...."
INGREDIENTS
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1 cup sugar
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1/4 cup water
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2 cups unhusked hazelnuts, toasted
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55 kumquats (about 21 ounces)
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1 1/2 cups Chardonnay
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3/4 cup sugar
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3/4 cup honey
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10 whole star anise* or whole cloves
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1 vanilla bean, split lengthwise
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1 cup unhusked hazelnuts, toasted
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2 cups all purpose flour
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1 tablespoon baking powder
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1 1/2 teaspoons Chinese five–spice powder**
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3/4 teaspoon salt
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3/4 cup (1 1/2 sticks) unsalted butter, room temperature
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1 1/2 cups sugar
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3 large egg yolks
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1 tablespoon vanilla extract
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1 teaspoon almond extract
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1 1/4 cups whole milk
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5 large egg whites
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1 1/2 8–ounce containers mascarpone
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1 1/2 cups chilled whipping cream
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3 tablespoons sugar
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4 teaspoons Cognac or brandy
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1 tablespoon vanilla extract
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*Brown, star–shaped seedpods; available in the spice section of some supermarkets, at specialty foods stores, and at Asian markets.
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**A spice blend that usually contains ground aniseed, cinnamon, star anise, cloves, or ginger; available in the spice section of most supermarkets.
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