Tort marjolaine- is translated from French as “nutty tenderness”. This delicacy contains no flour. The cakes are airy and soft, soaked in coffee cream. The cake is moderately sweet and delicious.
It is necessary
- - 1 glass of almonds
- - 1 glass of hazelnuts
- - 2 tbsp. l. starch
- - 1 cup granulated sugar
- - 7 egg whites
- - 1/2 tsp. citric acid
- - 1/2 cup cream
- - 3 tbsp. l. icing sugar
- - 2 tsp coffee
- - 1 tsp. coffee liqueur
- - cocoa
- - 100 g of nuts
- - vegetable oil
Instructions
Step 1
First, peel the nuts and fry them in vegetable oil. Then remove them from heat and refrigerate. Mix them with starch, granulated sugar and stir to make the mass look like flour.
Step 2
Whisk the whites until foamy, add salt and citric acid. Combine the whites and the nut mixture. Take a baking dish, line it with parchment paper, pour the dough into the baking dish and smooth over the surface.
Step 3
Place in an oven preheated to 180 degrees and bake for 35-50 minutes, until golden brown. Remove from the oven, transfer the crust to the wire rack and leave to cool.
Step 4
Prepare the cream. Whisk the cream into a lather and add the powdered sugar, liqueur and coffee.
Step 5
Cut the cake into 3 pieces. Put the first cake and spread it with cream, then put the second cake and spread it again with cream, this must be done 1 more time. Place in a cool place for 1-3 hours.
Step 6
Garnish with cocoa and nuts before serving.
