Filbert cake
The cake was named after the type of hazelnuts I used. Here, hazelnuts are also known as "Filberts". :) There are only a few ingredients in the cake, and the result is enchanting. If you are a "hazelnut addict" just like me, this cake is for you! :)
Preparation steps
- Bark:
- Whisk the egg whites with a pinch of salt. Add spoon by spoon of sugar, and finally mix ground hazelnuts and cocoa by hand. Shake the mixture in a mold (20 cm) lined with baking paper and bake at 150 ° C, 5-10 min.
- Remove the baked crust from the mold, remove the baking paper and leave to cool. Prepare and bake two more crusts in the same way.
- Cream:
- Finely chop the chocolate. Heat the sweet sour cream over medium heat, do not allow it to boil. Pour the hot sweet sour cream over the chopped chocolates and let it rest for 5 minutes.
- Then, stir with a whisk until the chocolate is completely melted and combine with the sweet sour cream. Separate 2 scoops of chocolate cream into a separate bowl (this will be the chocolate glaze), then cool the creams to room temperature until the bowls are cold to the touch (about 2h).
- Whisk the cooled cream with a mixer until it becomes frothy and creamy, then mix in the hazelnut and almond paste. * The cake was supposed to be made only of hazelnuts, but since I couldn't find the hazelnut paste, I used hazelnut-almond. * If you are not able to get hazelnut paste, make it yourself, just like VioletLove did, item no.5
- Filling:
- Cover the rim of the mold with foil on the inside and place it on a plate of the appropriate size. 1. Bark 2. 6-7 tablespoons of cream. Repeat the procedure twice more.
- After you have applied and leveled the last part of the cream, pour the icing that you separated at the beginning and put the cake in the fridge, preferably overnight.
- Tomorrow day, unbutton and remove the hoop, carefully remove the foil and decorate the cake as desired.
- PLEASANT !!!
