The Quick Recipes Quick and easy recipes
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INGREDIENTS
For the cream:
1 L of milk
6 egg yolks
100 g of sugar
1 vanilla sugar
30 g of flour
2 vanilla pudding powders
250 g margarine or butter at room temperature
100 g of cooking chocolate
For the biscuit:
150 g toasted sliced hazelnuts
6 egg whites
90 g of sugar
90 g of flour
Separate layers:
200 g of warm hazelnut cream
5-6 pieces of Petit biscuits
Decorations:
350 ml of milk cream for whipped cream
chocolate crumbs
whole toasted and peeled hazelnuts
INSTRUCTIONS
First you need to make the cream.
Add sugar and vanilla sugar to the egg yolks and beat with a mixer until the mixture becomes light and thick.
Then add pudding powder and flour to the mixture, and separate a little milk to make the mixture liquid.
Mix everything well so that there are no lumps.
Put the rest of the milk to boil and when it boils, put it aside.
Pour in the yellow mixture, return to the heat and stir all the time until the mixture thickens without lumps (about 2 minutes).
Cover the cooked cream with transparent foil and let it cool to room temperature.
If you don’t have cling film, stir the top from time to time to prevent a crust from forming on the cream.
While the cream is cooling, you should make the sponge cake.
Put baking paper on the bottom of a mold with a diameter of 26 centimeters and cut it out and remove the excess paper from the outside.
Grease the bottom with a little margarine and flour it.
In a mixing bowl, mix the egg whites into stiff peaks.
Add sugar and mix again until the mixture becomes smooth and shiny.
Then add flour to the snow, and then manually, with a whisk, level the mixture well so that all the bubbles remain.
Spread toasted chopped hazelnuts on the bottom of the mold and smooth them with your hand.
Spread the biscuit mixture over the hazelnuts, make sure it reaches the edges and smooth it so that it is the same height everywhere.
The biscuit is baked in an oven heated to 180 degrees Celsius for 20 minutes.
Leave the baked biscuit in the mold to cool until the layers on the cake are stacked.
Make margarine at room temperature with a mixer.
Then add the cooled cream a little at a time and combine the mixture after each addition.
Divide the resulting cream into two equal parts.
Melt the cooking chocolate in steam, and when it cools down, add it to one half of the cream and mix well with a mixer.
Then take the cooled biscuit out of the mold.
Use a knife to slightly edge the mold and separate it from the biscuit.
Release and remove the mold ring.
Place the base on which the cake will stand on the upper side of the biscuit.
Turn everything over, so that the layer with the hazelnuts is now on the top, and the biscuit is on the bottom.
Carefully apply the warm hazelnut cream on the hazelnuts and spread it to the edges.
Break the biscuits irregularly and place them on a layer of hazelnut cream.
Then a light cream is applied to the biscuits.
Pull it to the edges and align it well.
Do the same with the chocolate cream.
Put the cake in the fridge.
To decorate, beat the whipped cream with a mixer until stiff.
Take the cake out of the fridge and spread whipped cream on all sides, so that not all the whipped cream is used up.
Put the rest of the whipped cream in a piping bag and we will decorate the cake with the appropriate extension.
Sprinkle chocolate shavings on top of the cake and place hazelnuts.
The cake must be cooled well before cutting
