Hazelnut Cake with Saffron Cream
Preparation time: 4-5 hours
Recipe is adopted from http://yoli-www.blogspot.com/2009/10/blog-post.html
For the cake crusts:
10 egg whites
300 g brown sugar
300 g finely ground hazelnuts - peeled and roasted (hazelnuts could be ground in a blender or food processor)
4 tbsp flour
Zest of one lime / lemon/
For the cream:
1 liter milk
10 tbsp brown sugar
2 pinches of saffron
8 tbsp flour
5 egg yolks
100 g white chocolate
250 g butter
For the meringue decoration:
3 egg whites
150 g caster sugar
2 tbsp cornstarch
½ tbsp white vinegar
Raspberries and blackberries
I used a spring form with a diameter of 28 cm to bake the cake sheets.
Cut 4 squares of parchment paper with size of 40x40 cm each.
Take the bottom of the cake form and draw a circle in the center of each paper square.
Equally, divide the products in two halves. Work in batches. From each half, one at a time, prepare a batter mixture. Two sheets are baked from one half.
Start with the second batch, when you put the first one in the oven.
Remember that the bowl in which egg whites are whipped should be clean and dry.
Turn oven to 170 degrees Celsius.
In a deep bowl whip the egg whites to foam, gradually add the sugar until you obtain a glossy meringue, forming hard peaks. In a separate bowl, combine nuts, flour, vanilla and lime / lemon / zest. Add them to the meringue. Fold the mixture carefully until you obtain a batter that falls back on itself. Divide the mixture into two equal parts and spread it out within the outlines of the circles of the parchment paper, leaving about 5 mm from the end of the line.
Put them to bake in the center of the oven.
Bake for about 20 minutes.
Carefully transfer them on a wire rack and let to cool upside down. Do not remove the paper until they are completely chilled!
In the same way mix and bake the other two sheets.
Separate 250ml of milk in a bowl and mix it with the flour until obtain homogeneous mixture. Put the rest of the milk, together with the sugar, saffron and vanilla over medium heat to a boil. Then pour the flour mixture and stir until it starts getting thicker. Add the beaten egg yolks and boil a thick cream.
Do not worry if lumps are formed. Once cooked, the cream will be additionally beaten with the butter to break down all lumps.
Remove from the heat and add the chopped chocolate. Stir and allow leave on a side to cool down.
Meanwhile, beat the butter to a cream. Add the chilled cream and give a few additional strokes to break the mass. Leave on a side.
Turn oven to 170 degrees C.
Cover a tray with a baking paper.
Whip the egg whites. Gradually add the sugar and vanilla until you obtain hard meringue. Do not overbeat it. Add the starch and the vinegar. Fold the mixture carefully. Make a cone of parchment paper. Fill it with the whites mixture. Fold the top. Cut the tip so that it forms a hole in the bottom with a diameter of about 3 mm. Carefully, pipe small rounds onto baking paper.
Reduce oven to 100 degrees and bake for about 30 minutes. Turn off the oven and let it stand in oven for about 2-3 hours.
Select an appropriate tray in which to assemble the cake. Consider it with the diameter of the cake. Use the removable spring part of the cake form as a ring in which to assemble the cake.
Put the first cake crust in the try, put the form over it and close the spring. If cake crusts do not fit - turns out to be a little wider, with the help of a knife, scrape gently the ends, so as to fit in the ring.
Generously, spread some cream over the crust. Distribute it well and garnish with some berries. Place a second crust and repeat with cream and berries. Repeat one more time and put the last crust on the top. Cover it with cream and carefully align the surface. Leave the cake in the refrigerator for 10 hours.
Take out the cake from refrigerator. Carefully, with the help of a sharp knife, separate the sides of the cake from the ring. Open the spring and remove the ring. Arrange the meringues on top to form a board. In the center, sprinkle with roughly shredded coconuts and some berries on top. The cake should be stored in the refrigerator.
Eventually, it turned out that preparation is not as complicated as it seems. The cake worth every lost minute ;)
You will not regret if you prepare it!
fruits » blackberries
fruits » raspberries
dairy » milk
dairy » butter
nuts » hazelnuts
chocolate » white
spices » saffron
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