Ingredient:

For 3 thin countertops:

6 egg whites
150 g hazelnuts / ground nuts
6 tablespoons sugar
2 and 1/2 tablespoons flour

For the yolk cream

340 ml milk
10 yolks
3 tablespoons grated flour / cornstarch
10 tablespoons sugar
170 g butter
20 g vanilla sugar
1 vial of vanilla essence

For crunchy cream

130 g chopped hazelnuts / walnuts
200 ml liquid cream
200 g +4 tablespoons caramelized sugar (made as for burnt sugar cream)

For decoration (optional)

hazelnuts / chopped walnuts
whipped cream
pieces of caramelized sugar

Method of preparation:

Preheat the oven to 170 degrees Celsius.

Countertop:

The amounts of the 3 tops are given together, but they will bake separately, the ingredients for each part of the dough are: – 2 egg whites – 2 tablespoons sugar – 1/2 teaspoon of flour, – 50 g chopped hazelnuts / nut .

Beat the egg whites well, slowly add the sugar and beat for smoothing. Gradually incorporate the flour and ground hazelnuts / walnuts. Spread on a round tray with a diameter of 20 cm and bake for 25 minutes.

Repeat for each of the 3 countertops.

Whipped cream:

In a medium saucepan, over low heat, continue to mix the yolks, sugar, flour / starch, vanilla sugar and milk until you get a smooth and firm cream. Leave the cream to cool. Beat the butter well and gradually add it, stirring constantly, to the cooled cream.

Crispy cream:

Using a spatula, mix the cream well with the chopped hazelnuts / walnuts and crushed caramelized sugar (not crushed)

Cake mounting:

It is made simple: 1 countertop, 1 layer of yolk cream, 1 layer of crunchy cream. Repeat.

You will be left with some yolk cream, with it you can wallpaper the edges of the cake.

Cake decoration (optional):

For inspiration and taste, you can garnish with cream, extra caramelized sugar, nuts, chopped hazelnuts or even almond flakes.

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