CRUST:
18 egg whites,
18 spoons of sugar
, 24 spoons of ground hazelnuts,
3 spoons of flour,
6 spoons of cocoa
FILLING:
18 egg yolks
250g powdered sugar
2 margarine
100g chopped hazelnuts
100g melted chocolate
2 teaspoons coffee
400ml sweet cream
Icing:
300ml of sweet cream,
300g of chocolate
Preparing
the crust
Beat 6 egg whites with 6 tablespoons of sugar, add 8 tablespoons of ground hazelnuts, 2 tablespoons of cocoa and 1 tablespoon of flour. Bake the crust.
Bake 2 more crusts like this.
FILLING
Beat 18 egg yolks and 250g of powdered sugar and put the filling to steam.
Cool the cooked filling and add it to the beaten 2 pieces of margarine. Mix the filling and margarine well.
Divide the filling into three parts:
add 100g of melted chocolate to the 1st part,
add 100g of chopped hazelnuts to the 2nd part, and
add 2 teaspoons of coffee to the 3rd part.
Whip 400ml of sweet cream.
FILLING CAKES
Spread the chocolate filling on the first crust, then half of the sweet cream on top of it, then the second crust, then the hazelnut filling, then the second half of the sweet cream, then the third crust and put the coffee filling on it.
GLAZING
Ganache cream:
heat the sweet cream until it boils, then stir in the chocolate and knead until combined, cool and apply to the cake!
Serving
Serve with a smile and a cup of coffee
BONUS:
CAKE IN 5 MINUTES! Everyone is asking for this recipe! A cake that melts in your mouth! Angel cake
INGREDIENTS REQUIRED:
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