Grilled cake

Preparation steps

• For the biscuit - mix the egg yolks, sugar and water for about 10 minutes to get a thick mixture. Stir in the hazelnuts, flour containing baking powder and finally the egg whites. Grease the mold or put baking paper, pour the mixture and bake for about 20 minutes at 180 degrees. (my mold is heart-shaped 9 "(about 24cm)). when cooled the biscuit cut it in half.
• Grillage: dissolve 200 g of sugar at a moderate temperature. add ground hazelnuts to it and stir for 5 minutes until the mixture takes on a light brown color. Pour the grille on a tray that we previously greased well with butter and leave to cool. Tear off the cooled grillage and grind it - leave a part for decoration and grind the rest once more to get a fine powder.
• Cream - In the original grandmother's recipe, the eggs and yolks are just beaten, sugar, butter and grillage are added, and the biscuit is coated with it. My version - mix the yolks, eggs and sugar and steam until it thickens. Leave to cool and add the butter with 3 tablespoons of whipped sweet cream. Stir in finely ground grilled.
• Cut the baked biscuit in half (the mold is small so the dough is high enough to get two crusts, and if you use a larger mold just double the biscuit mixture). Coat the biscuit with cream, put another crust, cover with the remaining whipped sweet cream, sprinkle with coarse grilled bread and decorate with chocolate decorations - hearts, butterflies, various patterns ....