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Hazelnut Crunch Cake with Honeyed Kumquats


Hazelnut Crunch Cake with Honeyed Kumquats Recipe

Ingredients:
  • 1 cup sugar
  • 1/4 cup water
  • 2 cups unhusked hazelnuts, toasted
  • 55 kumquats (about 21 ounces)
  • 1 1/2 cups Chardonnay
  • 3/4 cup sugar
  • 3/4 cup honey
  • 10 whole star anise* or whole cloves
  • 1 vanilla bean, split lengthwise
  • 1 cup unhusked hazelnuts, toasted
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons Chinese five-spice powder**
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 large egg yolks
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/4 cups whole milk
  • 5 large egg whites
  • 1 1/2 8-ounce containers mascarpone
  • 1 1/2 cups chilled whipping cream
  • 3 tablespoons sugar
  • 4 teaspoons Cognac or brandy
  • 1 tablespoon vanilla extract
Directions:
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