Habsburg cake

Preparation steps

• First, make a hazelnut biscuit. Grind the hazelnuts (you don't need to bake them) but grind them together with the skin. Separate the egg whites and egg yolks and mix them separately with sugar, half the amount of egg yolk sugar and half egg white sugar. stir until they become light yellow and thick. Then add two to three tablespoons of egg whites to the beaten egg yolks, mix and add everything to the egg whites, stirring gently to combine. Add vanilla flavor to the mixture and slowly add a mixture of hazelnuts and breadcrumbs. in a cake tin lined with baking paper. Bake the biscuit at 180C for about 20 minutes, the mold is 25 cm in size. Cool the baked biscuit and cut it cold to get two crusts.
• Then make a chocolate biscuit. First melt the steamed chocolate and set aside to cool the chocolate. Separate the egg whites and egg yolks, beat the egg whites with sugar and egg yolks with sugar (the procedure is the same as for hazelnut biscuits). add melted and cooled chocolate to the whipped mixture and then add a mixture of hazelnuts and pretzels on a couple of occasions. Pour the finished mixture into a cake tin that is the same diameter as the hazelnut biscuit. Cool the baked biscuit completely. sece.
• Now make a chocolate filling. Melt the steamed chocolate and set aside to cool. During this time, whisk the butter and sifted powdered sugar, stir until a fine foamy mixture is obtained. Then add the cooled chocolate and rum essence. Mix everything well. and set aside (I leave at room temperature as it is so easier to apply the filling to the biscuit).
• The next procedure is to make a filling of pistachios and almonds. Ground almonds and pistachios (I use almonds without the skin and raw pistachios with the skin). Whisk the butter and powdered sugar (sift the sugar). When the foam is obtained, add the almonds and pistachios and mix well. combine (the mixture is quite thick, so it should be).
• Now start stacking the cake. In the mold in which the biscuits were baked, first put a cake mat, put a hazelnut biscuit on the mat and coat with chocolate filling (leave one third of the filling for decorating the cake outside). Put chocolate biscuit on the filling. left the whole). From the baking paper cut a circle of the same dimensions as the cake mold and spread the almond and hazelnut filling on the paper with your fingers, so it should be the same size as the cut paper. Transfer the filling to the chocolate biscuit and then put another biscuit from the filling. hazelnuts. Cover such a complex cake with plastic wrap and leave it in the fridge to cool overnight.
• Take the cooled cake out of the fridge, separate the cake from the edges with a knife and take it out of the mold.
• Heat the apricot jam mixed with a spoonful of water, strain it through a strainer and coat the cake. If necessary, straighten the sides of the cake before applying the jam. Allow the jam to dry and then pour the chocolate over the cake. wishes.