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Hazelnut Frosting (Krema od lješnjaka)

Preparation time 30 minutes
Bake / cook time 10-15 minutes
Makes enough frosting for one 23cm/9in cake

Note: This frosting is used to fill and cover the Hazelnut Layer Cake (Torta od lješnjaka).

Ingredients

• 150 grams (5.3 ounces or 1½ cups) hazelnut flour/meal, finely ground 
• ¼ teaspoon salt
• 160 milliliters (⅔ cup) milk
• 100 grams (¾ cup+1½ tablespoon) confectioners' sugar
• 250 grams (2¼ sticks or 8.8 ounces) butter, in cubes and at room temperature
• 1½ teaspoons vanilla extract
   

Method

1. Preheat oven to 175C (350F).  Line a baking sheet with parchment paper and set aside. 
    
2. Measure ingredients.
    
3. Toast the hazelnut flour (or meal) for 5-7 minutes until fragrant, stirring the flour half way through to ensure even toasting.  Toasting the flour will deepen its flavor, making it more nutty and complex.  Let the flour cool completely before using in the next step. 
    
4. Place cooled and toasted hazelnut flour, salt, milk and sugar in a medium saucepan, mix together, and cook on low/medium heat for a few minutes until the mixture thickens and comes to a boil.  Allow the mixture to cool to room temperature before using.
    
5. In a large bowl, beat the butter until light and fluffy, about 5 minutes. Slowly added the cooled hazelnut-milk mixture and the vanilla and fold until just combined.  The temperature of the butter and of the hazelnut-milk mixture should be roughly similar to prevent the buttercream from separating or curdling. 
    
6. Pipe or spread the frosting on completely cooled cakes or cupcakes.
    
7. Store leftover frosting in an airtight container in the refrigerator for up to 3 days. Re-whip frosting right before reusing it.