Hazelnut Cake (Torta Alle Nocciole)
Instructions
In a bowl beat the egg whites until foamy, adding a little at a time icing sugar.
Add the hazelnuts, flour, cinnamon and a stick of vanilla, all ingredients gently so as not to remove the mixture.
Draw three discs (26 cm diameter) on two sheets of baking paper and two riempitene with the hazelnut mixture made out of a pocket of fabric with a star nozzle No.
8, trying to form a spiral.
For the third album, which will cover the cake, formed a cordon of compound along the border and inside a basket weaving.
Cook all disks in the oven at 200 degrees for 15 minutes.
Rolled butter cream into a bowl, using a wooden spoon, then add, a little at a time, the Italian meringue.
Finally add the cream gianduia already mixed with Cognac and work the mixture until all ingredients are well blended.
Pass through a sieve the raspberry jam, collected in a small saucepan and let it warm up, and then spalmatela with a brush on the disk, forming a thin layer; When the jam is cold, cover it with a layer of chocolate frosting and sprinkle it with walnuts or almonds.
Spread on the first disc, which will form the basis of sweet, remaining jam, cover with the second disc and spread it with butter cream.
Cover with the third disc, already garnished, and smeared the cream to butter even along the edges.
Covered the entire cake with walnuts or almonds.
Ingredients and dosing for 16 persons
- 10 egg whites
- 400 g of icing sugar
- 250 g of finely chopped hazelnuts
- 150 g of flour
- 1 pinch of cinnamon
- 1 stick of vanilla
- 200 g of raspberry jam
- 50 g of chocolate frosting
- 80 g of walnuts or toasted almonds and chopped
- For the cream:
- 100 g of butter
- 140 g of italian meringue
- 50 g of gianduia cream
- 1 cl of cognac