Ingredients

1 cup sugar

1/4 cup water

2 cups unhusked hazelnuts, toasted

Kumquats

• 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

Cake

• 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

Frosting

• 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

• *Brown, star–shaped seedpods; available in the spice section of some supermarkets, at specialty foods stores, and at Asian markets.
• **A spice blend that usually contains ground aniseed, cinnamon, star anise, cloves, or ginger; available in the spice section of most supermarkets.

Description

Tender Cake, Creamy Filling, Crunchy Nuts, And Tangy–sweet Kumquats Add Up To One Glam Holiday Dessert.

Epicurious

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