Easy to prepare, with relatively few ingredients, but with that old-fashioned taste that no cheesecakes and pudding-cakes can replace. The recipe is from Pat’s cook who is older than me.
Ingredients
– 5 egg whites
– 200 g powdered sugar
– 200 g hazelnuts
For the cream:
– 100 g of butter
– 5 egg yolks
– 200 g of sugar
– 2-3 bars of chocolate (about 80 g)
Preparation
If desired, toast the hazelnuts in the oven for ten minutes. Remove the shell, then grind it in a nut grinder after cooling. Mix powdered sugar with ground hazelnuts in a bowl and set them aside.
Beat the egg whites until stiff. Lightly add hazelnuts mixed with powdered sugar and mix them into the snow, carefully turning it over with a spatula or a whisk to get an airy and uniform mass.
Pour the mass into a pan (mine is 24×24 cm) covered with parchment paper, or whose sides are greased with butter and dusted with flour. Bake for 30 minutes at 175°C. Toward the end, use a toothpick to test whether the dough is cooked.
While the dough is baking (after about 15 minutes), prepare the cream: beat butter at room temperature, egg yolks and sugar until foamy. Put on a low heat to steam the cream (best in a pot with a double bottom for boiling milk). When the mass is heated, add the chocolate and cook the cream while stirring until everything thickens nicely.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
