Ingredients
Sponge cakes:
- 3 pieces Chicken eggs
- 80 gram Sugar
- 120 gram Flour wheat / Flour
- 1 teaspoon Baking powder
Protein cakes:
- 3 pieces Egg white
- 50 gram Sugar
- 110 gram Nuts hazelnuts 55 gr. and cashews 55 gr.
- 12 gram Corn starch
- 1 pinch Salt
Cream mousse:
- 110 ml Milk
- 3 pieces Egg yolk
- 40 gram Sugar
- 8 gram Corn starch
- 10 gram Gelatin
- 40 ml Water
- 200 ml Cream (33%)
Instructions
- Separate the whites from the yolks.
- Nuts are ground in a blender into crumbs with the addition of starch.
- Beat the cooled whites with a pinch of salt in a strong foam with a mixer. Continuing to beat, gradually, one tablespoon at a time, add the sugar. Whisk until a persistent, shiny foam forms that does not fall out of the upside-down bowl. Then gradually add the nut crumbs to the whites and gently mix with a silicone spatula from the bottom up.
- Using a round shape with a diameter of 16 cm, draw 2 templates on parchment with a simple pencil. Evenly distribute the protein mass in a thin layer around the circles using a spoon or pastry spatula. Bake the cakes in a preheated 140-150 °C oven until light brown, 18-20 minutes. ( Parchment paper must be of good quality otherwise the cakes will not come off, and it is best to use a silicone Mat)
- Prepare the sponge dough: - Beat the eggs with sugar at the highest speed of the mixer for 5-7 minutes. - Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix with a whisk or silicone spatula mass from top to bottom. The dough should be air-filled. We try to keep the dough from falling off.
- Transfer the dough to a baking dish (size 20 by 35), greased with oil. - Put in a preheated 180*C oven for 15-20 minutes (check readiness with a toothpick).
- When the biscuit is baked and cool, cut out the cakes with a diameter of 16 cm.
- Prepare the cream mousse: - Mix the yolks, starch, and sugar with a whisk until light.
- Heat the milk to 60 g. and add a thin stream to the yolk mass.
- Put the mass on a slow fire and constantly stirring bring to a thickening.
- Chilled 33% cream whisk until stable peaks.
- Combine the cream with the cooled custard base and enter the diluted gelatin (gelatin I used quickly soluble) mix.
- Collect the cake in a detachable ring. The bottom of the ring is closed with a film or foil. - First layer of sponge cake + cream mousse. - Second layer protein cake + cream mousse - Third layer of sponge cake + cream mousse. - Fourth layer protein cake + cream mousse The cake is sent to the freezer for 60 minutes.
- The finished cake is decorated as desired and served to the table. Before serving, the cake is cooled in the refrigerator.
- Bon appetit.