Almond & nut cake
Almond & nut cake - Zdjęcie 0
Almond & nut cake
CHOCOLATE HAZELNUT SPONGE CAKE (3 x Ø16 cm)
Ingredients:
Preparation:

Melt the chocolate with the butter and add the Hazelnut Paste. Blend with the whipped egg yolks. Separately whisk the 90g of egg whites with the sugar, then gently blend with the first mixture, adding the flour at the same time. Pour the dough into the 3 baking frames (16 cm diameter) and bake at 200°C for about 12 minutes.

HAZELNUT MOUSSE (3 x Ø16 cm)
Ingredients:
Preparation:

Dissolve the gelatine in the warm milk, then add the egg yolks and heat to 82°C while stirring continuously.  Blend with the chocolate, the Hazelnut Paste and the vanilla paste. Once cooled to 30°C, gently mix with the whipped cream. Pour onto the 3 sponge cakes in the 16cm baking frames and cool down.

ALMOND CROCANT MOUSSE (3 x Ø16 cm)
Ingredients:
Preparation:

Boil the cream, then dissolve the gelatine in it, pour the mixture onto the chocolate and add the Viennese Almond paste. Gently blend with the whipped cream. Add the crocant at the end.

Decorate the cake with chocolate shavings - BARBARA DECOR:

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