A wonderful Creamy Hazelnut soft cake with vanilla cream and hazelnuts and egg white crust. The biscuit is baked separately, then cut in half so that you get a rectangular part. The cream is incredible and fragrant with the addition of vanilla. Follow recipe.
Ingredients for 2 Crust: medium, total time: 90 min.
For rectangular dish, bake separately:
Crust:
16 egg whites/ room temperature
4 egg yolks/ room temperature
16 Tbsp of sugar/ 320 g
24 Tbsp of roasted ground hazelnuts/ 300 g
6 Tbsp of starch/ 60 g
Filling:
12 egg yolks/ room temperature
60 g of flour
60 g of starch
350 g of granulated sugar
1.2 liter of milk
3 vanilla sugar or/ 1 spoon of vanilla flavoring
450 g of butter/ room temperature
200 g of roasted ground hazelnuts
Hazelnut Grill:
150 g of granulated sugar
100 g of roasted hazelnuts
Preparation:
Bake the hazelnuts in the oven at 160 °C for about 15-20 minutes, depending on how dry and large the hazelnuts are and how deep-fried you like them.
For filling, hazelnuts bake more for better aroma.
Take it out of the oven, put it in a cloth, rub it and clean it from the scales.
Crust:
Beat the egg white until foamy, add sugar gradually and beat stiff snow. Add egg yolk and a combination of flour and starch and mix carefully until uniform.
Coat the oven tray and sprinkle with flour, then shake off the excess.
Pour the mixture evenly and level with a cake knife.
Note: If you are making a rectangular cake mold, bake two crusts in a large (40 cm x 34 cm) ovenproof dish with 8 egg whites and half of all other ingredients. Bake at 180 °C without fan or at 160 °C with fan, 20 minutes.
When the crusts have cooled, cut them in half, so that you get 4 crusts measuring 20 cm x 34 cm. Smooth the uneven edges with a knife and put the rest to the side, you will need them for decoration.
Note: If you are making a round cake mold in a 28 cm mold, bake 4 crusts each of 1/4 size amount. Bake at 180 °C for 15-20 minutes.
Filling:
Put 1 liter of milk in a large pot to boil.
Beat a little egg yolk with sugar until foamy, add starch and dilute with 200 ml of cold milk.
Pour part of the boiling milk and stir to temper the egg yolks.
Then pour the mixture into the milk, cook the cream until it becomes thick. Stir constantly with a hand whisk. From boiling, stir for another 30 seconds, then remove from heat.
When the cream is cooked, add the vanilla, pour the cream into a wide container, cover with foil and let it cool completely.
Beat the foamy butter, then add gradually cooled filling, part by part, and beat until a smooth cream is obtained.
Separate 300 g of cream from the side for coating the cake, and mix the roasted hazelnuts into the remaining part, mix everything well until uniform.
Spread the crusts with over 500 g of filling inside and a little thinner on top, because yellow cream also goes.
Leave a spoonful of filling for the balls.
When the cake has cooled well in the refrigerator, cut the ends with a sharp serrated knife.
Spread the top and sides of the cake with a separate yellow filling without hazelnuts.
Hazelnut Grill:
Put the sugar in a small saucepan and caramelize it.
Add roasted, cleaned hazelnuts.
Pour onto baking paper.
When it has completely cooled down, grind it into larger pieces.
Decoration:
Decorate the side of the cake with ground grilliash.
Make balls from the ends of the dough and a little filling and roll them in a hazelnut or grill.
Cover half of the balls with melted white chocolate.
Arrange the balls on the cake.
Let it cool cake 3 hours, then serve!
Buon appetito!
NOTE:
Instead of the yellow decoration, you can put white milk melted chocolate with a little sweet cream, cook on low moderate heat.
Keep the cake in the refrigerator, covered, for up to 5 days.
You can pack it in special boxes with a lid and keep it in the freezer for up to 2 months.
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