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Ingredients:
Biscuit:
9 pcs meringue
130 gr sugar
180 g of roasted ground hazelnuts *
2 tablespoons flour
2 tablespoons cocoa
1/2 pack of baking powder
110 ml of oil
Phil:
1 l of whole milk
9 pcs egg yolk
330 gr candy caramel hazelnut
180 gr density
180g sugar
110 g butter
220 ml cream
To soak the sponge cake:
A little milk + tablespoon rum
ganache:
270 ml of cream (vegetable Dolcela 5+)
120g good quality dark chocolate
120g chocolate noisette
Preparation:
Caramel Cream:
Heat 1.5 dl milk and pour over the caramel-hazelnut candy that we put it in a pan and heat over low heat to dissolve caramel. The remaining amount of separated milk 1 dl milk and added to the dissolved caramels and heat (temperature boost). In a separate container and put the yolk, starch, sugar and mixed with 1 dl of cold milk, finely no lumps.
When the milk with caramel warmed to add to the previous mixture and boil the cream (cream will be very strong, so it takes a little more vigorously stir that no lumps). Pulled off the stove and cover the surface of the cream with plastic wrap and leave to cool.
As the cream cools called the crust: the egg whites to add a bit of salt and mix, gradually add the sugar and whisk great snow, turn off the mixer. Sift flour, cocoa and baking powder and slowly add Saum of meringue, mix by hand, at the end add the roasted hazelnuts (I 140gr finely grind and 20gr larger cut up) and all slowly merge. Finally lightly sprayed with oil to add manually mješanje.Smjesu divided into 2 parts and bake two separate crust. Pour the mix into a round cake mold d = 22-26 cm, which we lightly coated the bottom and put butter baking paper (I and the rim of the mold put baking paper). Bake biscuits in 180 st. For about 20 minutes or depending on the oven a little longer or shorter.
Baked crust out and leave to cool.
Third
Continued cream:
The lukewarm (not completely chilled!), Cream the butter and blended well. Whisk cream into whipped cream. And add the cream and all finely united mixing.
Stacking:
When baking the molded biscuits d = 26 cm (height of the finished cake is about 6 cm) peel does not remember or 4 separate bake korrice- view widget 19.09.2014., And when the baking mold d = 22 cm (height of the cake was about 8 cm ) then each sponge cake is cut by the height of the two. Biscuits are not high but what I like thin crust, I do without problems slit, however if you are not proficient with cutting do not need them is not cut. Put the first part of the rim of the mold, which wraps baker paper, biscuit pour with a little milk and rum (if you peel done enough soft and juicy, you can omit this step, but it is important not to overdo it with the sauce, it is enough just a few tablespoons) then coated with caramel-hazelnut cream, repeats the process, end up with cream.
Ganache:
The chocolate mix to break out the top; put on medium heat and stir until the chocolate does not melt. Pour over the last layer of filling and leave to cool overnight best.
Biscuit:
9 pcs meringue
130 gr sugar
180 g of roasted ground hazelnuts *
2 tablespoons flour
2 tablespoons cocoa
1/2 pack of baking powder
110 ml of oil
Phil:
1 l of whole milk
9 pcs egg yolk
330 gr candy caramel hazelnut
180 gr density
180g sugar
110 g butter
220 ml cream
To soak the sponge cake:
A little milk + tablespoon rum
ganache:
270 ml of cream (vegetable Dolcela 5+)
120g good quality dark chocolate
120g chocolate noisette
Preparation:
Caramel Cream:
Heat 1.5 dl milk and pour over the caramel-hazelnut candy that we put it in a pan and heat over low heat to dissolve caramel. The remaining amount of separated milk 1 dl milk and added to the dissolved caramels and heat (temperature boost). In a separate container and put the yolk, starch, sugar and mixed with 1 dl of cold milk, finely no lumps.
When the milk with caramel warmed to add to the previous mixture and boil the cream (cream will be very strong, so it takes a little more vigorously stir that no lumps). Pulled off the stove and cover the surface of the cream with plastic wrap and leave to cool.
As the cream cools called the crust: the egg whites to add a bit of salt and mix, gradually add the sugar and whisk great snow, turn off the mixer. Sift flour, cocoa and baking powder and slowly add Saum of meringue, mix by hand, at the end add the roasted hazelnuts (I 140gr finely grind and 20gr larger cut up) and all slowly merge. Finally lightly sprayed with oil to add manually mješanje.Smjesu divided into 2 parts and bake two separate crust. Pour the mix into a round cake mold d = 22-26 cm, which we lightly coated the bottom and put butter baking paper (I and the rim of the mold put baking paper). Bake biscuits in 180 st. For about 20 minutes or depending on the oven a little longer or shorter.
Baked crust out and leave to cool.
Third
Continued cream:
The lukewarm (not completely chilled!), Cream the butter and blended well. Whisk cream into whipped cream. And add the cream and all finely united mixing.
Stacking:
When baking the molded biscuits d = 26 cm (height of the finished cake is about 6 cm) peel does not remember or 4 separate bake korrice- view widget 19.09.2014., And when the baking mold d = 22 cm (height of the cake was about 8 cm ) then each sponge cake is cut by the height of the two. Biscuits are not high but what I like thin crust, I do without problems slit, however if you are not proficient with cutting do not need them is not cut. Put the first part of the rim of the mold, which wraps baker paper, biscuit pour with a little milk and rum (if you peel done enough soft and juicy, you can omit this step, but it is important not to overdo it with the sauce, it is enough just a few tablespoons) then coated with caramel-hazelnut cream, repeats the process, end up with cream.
Ganache:
The chocolate mix to break out the top; put on medium heat and stir until the chocolate does not melt. Pour over the last layer of filling and leave to cool overnight best.
Primjedbe
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