Two types of chocolate, caramelized hazelnut candy and roasted hazelnuts give this cake a delicate taste that is hard to resist. But the delicate taste is not its only asset – the cake also looks fantastic, a real little work of art!
Ingredients:
Sponge cake:
● 8 eggs
● 140 g sugar
● 200 g ground roasted hazelnuts
● 2 tablespoons flour
● 2 tablespoons cocoa
● 1/2 packet baking powder
● 100 ml oil
Filling:
● 1 litre of whole milk
● 8 egg yolks
● 300 g caramel hazelnut candies
● 160 g cornstarch
● 170 g sugar
● 100 g butter
● 200 ml sweet cream
To soak the sponge cake:
● A little milk
Ganache:
● 250 ml sweet cream
● Cream stabilizer
● 100 g high-quality cooking chocolate
● 100 g hazelnut chocolate
Preparation:
Caramel cream:
Heat 1.5 dl of milk and pour it over the caramel hazelnut candies that we have placed in a saucepan and heat it over a low heat so that they do not melt.
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