Classic hazelnut foam pie

Name: classic hazelnut foam pie
Total time: 60 min
Yield: 8
Ingredients: 4 protein; 200 gram fine sugar; teaspoon salt; 100 gram powdered sugar; 125 gram hazelnuts; 5 gram cornstarch; vanilla bean; 250 milliliters milk; 25 gram cornstarch; 50 gram sugar; 1 egg yolk; 150 gram butter at room temperature; 30 gram powdered sugar; 30 milliliters hot espresso; 20 gram Brown sugar; 2 teaspoon soluble espresso; dash possibly a cream of the cocoa; 325 gram whipped cream; 40 gram sugar; 150 gram hazelnuts roasted or coarsely chopped; grated chocolate

Try this classic hazelnut foam pie

Ingredients

Directions

Preheat the oven to 175 degrees Celsius.
Line a baking sheet with parchment paper and spread the hazelnuts over it.
Roast the hazelnuts for about 8 to 10 minutes until golden brown.
Allow the nuts to cool down and chop them finely in the food processor.
Lower the oven temperature to 135 degrees Celsius.
Put the proteins with the salt in a fat-free bowl and beat it.
When the mixture starts to become frothy, add tablespoon for tablespoon, the fine sugar.
Beat the egg whites into a stiff, shiny egg white foam.
Then carefully sprinkle the powdered sugar, ground hazelnuts and cornstarch through the egg white foam.
Make two circles of about 20 centimeters in diameter from the foam on a baking tray covered with parchment paper.
Fry the foam for an hour, turn off the oven and let it cool down in the oven overnight.
For the pastry cream, put 200 grams of milk with the marrow from the vanilla pod in a pan and bring it to a boil.
Put in a bowl the remaining 50 grams of milk with the egg yolk, sugar and cornstarch and stir into a smooth paste.
Add half of the sugar to the sugar mixture when the milk is boiling and stir well.
Pour everything back into the pan and let it boil under constant stirring.
Let the pastry cream cook for 2 minutes and keep stirring.
Pour the pastry cream into a bowl and cover with plastic wrap to prevent skin formation. Allow the cream to cool.
Mix the hot espresso with the brown caster sugar and the solution espresso and stir until all is dissolved.
Beat the butter with the icing sugar lightly.
Add the pastry cream and add the whole.
If the butter cream starts to separate, the mixture is too cold.
Then put the dish in some hot water or put a warm hair dryer on the scale.
Finally add the coffee mixture to the cream and mix it through. The mocha butter cream is now ready.
Spread a slice of foam with mocha butter cream and place the other foam slice on it.
Spread the cake on the top and side with the remaining butter cream.
Make a border of chopped hazelnuts by pressing the chopped hazelnuts against the cake with your hand.
Beat the whipped cream with the sugar. Decorate the top of the cake with this.
Finish it with the reserved whole hazelnuts and grated chocolate or mocha beans.
Allow the foam cake to rest for at least half a day in the refrigerator so that the layers of foam are well smoother.