Pour the batter into the prepared cake pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Praline Cream
Whip the Cream:
In a mixing bowl, whip the heavy cream until soft peaks form. If using powdered sugar, gradually add it as you whip.
Incorporate Praline Paste:
Gently fold in the praline paste into the whipped cream until fully combined, creating a silky, nutty cream.
Step 3: Assemble and Serve
Slice the Fondant:
Once the almond-hazelnut fondant has completely cooled, slice it into generous wedges.
Top with Praline Cream:
Generously spoon the praline cream over each slice of fondant, allowing it to cascade over the edges for an elegant touch.
Garnish:
Optionally, sprinkle with chopped hazelnuts or a drizzle of additional praline sauce for added flavor and a beautiful presentation.
✨ Presentation Tips:
Serving Style: Arrange the fondant slices on a beautiful serving plate or cake stand, showcasing the creamy topping.
Garnish: A dusting of powdered sugar or cocoa powder over the fondant can add a touch of elegance.
Accompaniment: Serve with a side of fresh berries or a scoop of vanilla ice cream for a refreshing balance to the rich flavors.
🌟 Enjoy!
