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Iammykidzmom
Hazelnut layer cake with coffee cream
Airy layered cake with hazelnuts, coffee cream and chocolate.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Put the hazelnuts in an ovenproof dish and roast them in the oven for 5 minutes.
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Put the hazelnuts in the food processor or in the container of the hand blender and grind. Keep the rest separate.
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Put the ground hazelnuts, icing sugar and the cake flour in a bowl and mix them one by one.
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Beat with a mixer in approx. 7 min. Light and airy.
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Increase the oven temperature to 200 ° C. In the meantime, clean the mixer.
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Split the eggs and store the yolks. Keep 2 proteins per pie apart, the rest of the proteins are not used.
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Put the proteins in a fat-free bowl and beat the egg whites with the fine granulated sugar with the mixer. Spatefully fold the hazelnut batter through.
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Spread the batter over a baking sheet covered with parchment paper and bake for about 15 minutes in the oven.
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Put the egg yolks in a bowl and beat with the mixer to a light yellow, airy mass.
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Meanwhile, bring the water and sugar to a boil in a saucepan.
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Cook until the sugar syrup reaches a temperature of 116 ° C (use the thermometer). Mix in the espresso powder.
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Add the syrup to the egg yolks while mixing. Continue mixing until the mixture has cooled down to lukewarm.
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Then add the butter bit by bit, until an even cream is formed.
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Cut the hazelnut base into 4 equal squares and cut the edges nicely straight.
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Chop the chocolate coarsely. Bring a pot of water to the boil. Hang a slightly smaller bowl or pan, which should not touch the water.
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Let the chocolate melt in it (au bain-marie).
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Brush 1 square with the chocolate and put in the refrigerator for 10 minutes until the chocolate has hardened.
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Place it with the chocolate side down on a flat dish. Brush with a 1/4 of the coffee cream.
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Place a hazelnut square and brush with coffee cream. Repeat with the other squares and finish with a layer of cream.
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Chop the rest of the hazelnuts roughly and sprinkle the top of the cake with it. Let the cake stiffen in the refrigerator for 1 hour.
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Nutrition
725Calories
Sodium9% DV215mg
Fat82% DV53g
Protein18% DV9g
Carbs18% DV54g
Fiber12% DV3g
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