This cake is a favorite of many people. It can be tasted in some of the best restaurants in the world, as well as purchased in the store. But also it can be easily and simply prepared at home.
It is necessary
- • 75 g of hazelnuts;
- • 5 proteins from chicken eggs;
- • 120 g sugar for making dough and 150 g for cream;
- • 2 yolks from chicken eggs;
- • 1 pack of butter;
- • 10 g of starch;
- • 40 g of almonds;
- • 40 g of icing sugar;
- • 250 g of cow's milk;
- • 2 tablespoons of cognac or rum;
- • Wheat flour;
- • 75 g of white chocolate;
- • 50 g of dark chocolate.
Instructions
Step 1
Grind almonds and hazelnuts with a coffee grinder to a powdery state. Pour icing sugar into the resulting mass and mix everything.
Step 2
Pour the pre-chilled egg whites into a deep cup and beat them thoroughly using a mixer. Then, gradually you need to add granulated sugar to the resulting mass, and then carefully add flour (it must be introduced in small portions until the dough acquires the consistency of thick sour cream).
Step 3
Line a baking sheet with parchment paper, then place the dough in it. The baking sheet must be placed in an oven preheated to 180 degrees. The cake should be baked for about a third of an hour.
Step 4
The finished cake must be removed from the baking sheet and after it has cooled down, divide it with a knife into 6 strips of the same size.
Step 5
Prepare the cream. Pour half a glass of milk into a saucepan, add granulated sugar, starch and yolks, mix everything well. Then pour in the remaining cow's milk. Place the saucepan on the stove and reduce heat to medium. With constant stirring, the mass must be brought to a boil and cook for 3-4 minutes.
Step 6
Remove the saucepan from the stove and stir for another 1 minute. Then the cream is poured into a deep cup, and the top is tightly covered with a film.
Step 7
Softened butter (20 g) should be cut into pieces and put in one container with chopped white chocolate. You need to melt them in a water bath, and then apply the resulting mass in an even layer on the top cake. Melt the dark chocolate with 20 g of butter in the same way, and then make the pattern characteristic of such a cake.
Step 8
Put 200 g of softened butter in a deep cup and beat it (a couple of minutes will be enough). Then gradually add the cooled cream into the whipped mass and carefully pour in the rum. Mix everything and smear all the cakes with the resulting cream, except for the top one. Connect them together, place the cake with a pattern of chocolate on top.
Step 9
Smear the sides with cream and sprinkle with chopped almonds. Place on the refrigerator shelf for 60 minutes.
