Hazelnut foam cakes with campari cream

Name: hazelnut foam cakes with campari cream
Total time: 115 min
Yield: 6
Ingredients: 50 gram walnut; 2 protein; 100 gram granulated sugar; 2 tablespoon granulated sugar; 75 gram White chocolate

Ingredients

Directions

Additional requirements: baking tray, baking paper, protrusion or glass (diameter six to eight cm), food processor, hand mixer.
Preheat the oven to 125 ° C.
Draw on the baking paper with a pencil around a projection, with sufficient space for two circles per person.
Finely chop the hazelnuts in the food processor.
Roast them in a dry frying pan golden brown and let them cool on a plate.
Beat the proteins in a clean bowl with the hand mixer stiff until there are peaks on it.
Add the granulated sugar little by little.
Continue to beat until the foam becomes tough and nicely shines.
Scoop the hazelnuts through.
Spoon the hazelnut foam in the middle of the circles.
Make the top smooth with the convex side of a wet spoon and fill the circles with foam.
Put the baking sheet in the oven and bake the foam for twenty minutes.
Let them dry for another hour in the oven that has been switched off and cool down.
Pull the foam rounds off the parchment paper and store them in a drum.
Break the chocolate into pieces.
Let the chocolate (white and milk in succession) au bain-marie (in a bowl in boiling water) melt with stirring.
Spread the chocolate thinly on baking paper and let the chocolate stiffen in the refrigerator.
Whisk just before serving in a bowl the whipped cream with the whipped cream stiffener, the tablespoons of sugar, strawberry jam and the Campari with the hand mixer stiff.
Break the chocolate into six scraps.
Put six foam rounds on plates and two thirds of the whipped cream.
Place the other foam rounds on it.
Spoon a small taffeta cream in the middle and garnish with chocolate shavings and blackberries.