PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX

Parsnip Hazelnut Cake with Praline Cremeux image

Provided by Next Iron Chef All Star: Elizabeth Falkner

Categories dessert

Time 1h20m

Yield 8 to 12 servings

Number Of Ingredients 16

4 ounces (1 stick) unsalted butter
6 fresh sage leaves
2 large eggs
6 ounces sugar
3 cups grated parsnips (grated in the food processor with the blade attachment, not the grater; 2 to 3 parsnips)
3/4 cups ground roasted hazelnuts or hazelnut flour
6 ounces all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon grated nutmeg
4 ounces cream cheese, at room temperature
1/4 cup almond butter
1 tablespoon store-bought caramel sauce
1 ounce oat milk, almond milk or dairy milk
Pinch kosher salt
4 ounces heavy cream

Steps:

For the cake: Preheat the oven to 350 degrees F.
Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
Bake until golden brown, 40 to 45 minutes.
For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
Pour the mixture into a bowl and refrigerate while the cake is baking.
Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.