Preparation
10 minutes was enough for me. Immediately transfer them to a kitchen towel or napkin and rub them. If you don’t manage to peel some completely, it doesn’t matter because you won’t even feel it. Cool them down. When they cool down, grind them.
2.
2. Turn on the oven at 200 degrees. Beat 4 egg whites until stiff to the touch, gradually add 4 tablespoons of sugar and beat some more. At the end, mix with a blender 6 spoons of ground hazelnuts, a spoon of flour and a teaspoon of baking powder on top.
Line a mold (round 24 cm) with baking paper, grease with butter and sprinkle with flour and pour the mixture. Bake for 15 minutes at 200 degrees. Repeat the same 2 more times, you should get 3 crusts. Let it cool and only then separate it from the baking paper.
3.
3. Whip 12 egg yolks with sugar until foamy, add 9 tablespoons of thickener and 2 dcl of milk. Beat so that there are no lumps.
Boil the rest of the milk. When it boils, pour some milk into the mixture with egg yolks, mix and return everything to the boiled milk. Mix for 2-3 minutes on medium heat until thickened.
Remove from the stove, cover with cling film and cool. Add spoonfuls of whipped butter softened at room temperature to the cooled mixture.
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4. Divide the filling into 3 parts. Add cooled, melted white chocolate to part I, cooled, melted dark chocolate to part II, and ground, roasted hazelnuts to part III.
Place the ring, I also place the acetate foil, then arrange in the following order:
korafil with dark chocolate
korafil with hazelnuts
korafil with white chocolate
Spread the cake on all sides with whipped cream, decorate with whipped cream as desired.
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