Ingredients
Cake layers
nuts (cashew and hazelnut)
150g
5.25oz
0.60cup
10tbsp
sugar #1
50g
1.75oz
3.35tbsp
flour
45g
1.58oz
3tbsp
egg whites
200g
7oz
0.80cup
13.40tbsp
sugar #2
185g
6.48oz
0.74cup
12.40tbsp
vanilla
The cream
egg
1pc
sugar
200g
7oz
0.80cup
13.40tbsp
milk
150g
5.07fl oz
butter
200g
7oz
0.80cup
13.40tbsp
vanilla
cognac
1Tbs
cocoa powder
10g
0.35oz
0.67tbsp
Method
Nut cake layers
- Dry the nuts, then grind, but not into flour.
- Add the sugar #1 and flour, and mix.
- Whip the egg whites with salt and citric acid until foamy. Then add the sugar #2 into 5-6 passes, and whip for 30-40 seconds each time. Use fine crystalline sugar.
- Whip the meringue until firm, stiff peaks.
- Pour a third of the nut mixture into the meringue, and mix gently with a spatula. Add the rest of the mixture.
- Don't knead for a long time, so that the whites do not fall off.
- Place two 24cm (9.45 inch) rings on parchment paper and on a baking sheet. Line the sides with parchment from the inside.
- Pour the dough, and flatten.
- Put 2-3 tablespoons of dough separately on parchment to decorate the cake later.
- Bake two nut cake layers at once at 302F (150C).
- The cake layers need to be well dried. They should become firm. But inside they will be crumbly. It takes about 1.5-3 hours.
The cream
- Mix the egg, sugar and milk in a saucepan. Stirring, boil to 180F (82C). Immediately remove from the heat, add vanilla extract, and stir again.
- Pour the mixture through a sieve into a wide bowl, and chill it for 10 minutes.
- Whip soft butter until fluffy, add a little custard base, whipping. A rich cream turns out.
- Separate 5 tablespoons of cream, add cocoa rum or cognac (optional) to it, and whip.
- Leave some white cream for decoration.
Assembly
- Put the white cream on the first cake layer, smooth it, and cover with the second cake layer.
- Apply chocolate cream on top and the sides. Coat the sides with nut crumbs.
- Decorate the cake top with white cream.
- Refrigerate the cake for 2 hours.
- Before serving, get the cake out of the fridge 20 minutes in advance.
