Hunyadi cake
Instructions
Prepare the custard, apricot glaze and chocolate one by following the instructions in the recipes.
In a bowl beat the egg whites with half the sugar, then add the rest.
In another bowl mix the egg yolks and add the whipped egg whites, the grated chocolate and chopped hazelnuts.
Drawn 26 discs 3 cm in diameter on 3 sheets of baking paper and fill with the mixture.
Bake in preheated oven at 200 degrees for about 20-25 minutes, then cover the disks with plastic wrap and let them cool.
Passed the cold custard through a sieve, then add whipped cream to you mixed the isinglass, softened, squeezed and dissolve in a little warm milk.
Spread the first disc with a layer of cream, cover with the second disc, smeared it with the cream and lean over the last disc, pressing slightly.
Evenly distributed on the sides of the cake the cream eventually leaked and leave it to cool for about an hour.
Cover the entire cake with apricot glaze and then with the chocolate icing.
Work the butter in a bowl until a creamy consistency, then add, a little at a time, the Italian meringue cold well.
Finally add the Couverture chocolate, melted and cooled.
Put the resulting cream into a pastry bag with a star nozzle and formed along the edge of the Sweet 16 rosettes, then rest on each of them a chocolate tablet.
Then cut with the tip of a knife the chocolate icing to draw the individual slices.
Ingredients and dosing for 16 persons
- 6 egg whites
- 200 g of icing sugar
- 6 egg yolks
- 200 g of hazelnuts
- 100 g of grated chocolate
- 450 g of custard
- 25 cl of cream
- 4 sheets of isinglass
- 100 g of apricot glaze
- 400 g of chocolate frosting
- 16 pads of chocolate
- For the butter cream:
- 50 g of butter
- 70 g of italian meringue
- 50 g of couverture chocolate