Precious moments
Something finest I've ever made! The most important thing for desserts is that they have an intoxicating smell - so good that I want to turn it into a perfume :-) Second - that the ingredients are nicely arranged, not cluttered :-) And then I'm enchanted! That aroma is still in my head… something wonderful! For all those who love the smell of chocolate & milk powder, the smell of roasted hazelnuts and butter… combined into a juicy and refreshing cake. ‘All rights reserved’ with full rights: D
Preparation steps
- For the biscuit, beat solid snow with a little salt, sugar and vanilla sugar, then lightly whisk together the oil, yoghurt and sifted flour with baking powder, cocoa and cinnamon.
- Pour the mixture onto the largest baking sheet (the one from the oven) lined with baking paper and place the oven in a preheated oven (160 * C). It doesn't take long to take it out, cool it down.
- Cut into 2 parts, each carefully separated from the paper (the biscuit is juicy and tender, so carefully), place the first part on a tray and lightly soak in the hot topping (for the topping, boil all the ingredients). Soak the other part as well, leave it to cool and soak everything finely.
- For the cream, beat the egg yolks with the sugar and vanilla sugar until frothy, then steam them until the mixture becomes thick. Stir in the milk and sifted milk powder, then steam for another 5 minutes, until thickened. Stir in chocolate powder, cool.
- Roast the hazelnuts and peel them. Grind them (first in a multipractice, then in a coffee grinder - until you get a greasy, lubricating mass).
- Mix softened butter, hazelnut mass and whipped cream into the cream.
- For the coating, beat the well-chilled whipped cream firmly with the whipped cream and sour cream.
- Coat each biscuit with half of the cream, then with whipped cream and decorate as desired… I ground the wafers with plain biscuits and sprinkled. Maybe chocolate shavings…
- It is very good to cool, and also well cooled to cut :-)
Serving
Now, one parrot :-) Sharpen a long, thin knife, prepare a jug of hot water and firm paper towels. For each notch, immerse the knife in water, shake off the excess, make an energetic move (no pulling the knife up and down but ONE long and firm notch over the entire cake). Wipe the knife, immerse in water and so on. The water must be crystal clear in the end… accordingly, there are no stains on your cake slices :-) And you already know all this :-) It is important to have a biscuit that is juicy and does not crumble, and creams that are finely hardened and do not crumble everything is the most important thing.
