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.