The Most Unusual Nut Cake
by Editorial Staff
Immanuel Kant said that taste is “the ability to judge the beauty” … The nut cake with praline is quite original both in taste and in appearance. If you like nuts, then the cake will be appreciated.
Ingredients
- For the biscuit:
Eggs – 2 pcs.
Hazelnuts – 40 g
Sugar – 50 g
Butter – 10 g
Flour – 5 g
* - For the crunchy layer:
Butter – 30 g
Sugar – 20 g
Hazelnuts – 50 g
Praline – 50 g
Chocolate – 40 g
Flour – 30 g
* - For the cream mousse:
Cream 33-35% – 400 g
Chocolate – 25 g
Praline – 100 g
Corn starch – 7 g
Gelatin – 3 g
Salt – 1 pinch
* - For glaze:
Chocolate – 100 g
Vegetable oil – 30 ml
* - For pralines:
Hazelnuts – 95 g
Sugar – 95 g
Instructions
- Dry the nuts for 10 minutes in the oven at 150 degrees, then peel the nuts from the thin skin.
- For the praline, caramelize the sugar in a heavy-bottomed bowl. Add nuts, stir, heat, and place on parchment oiled with vegetable oil. Divide the warm mass into small portions and leave to set.
- When the caramel has set, grind the caramelized nuts into crumbs with a blender. For a praline paste, continue to grind the crumbled praline into a paste. For a cream mousse base, soak the gelatin with 15 ml of cold water.
- Mix 220 g of cream with starch – first pour in a little cream, add starch, stir, then add the rest of the cream. Bring to a boil and simmer for half a minute, stirring occasionally.
- Turn off the heat, add chocolate, praline, swollen gelatin, salt. Stir until smooth. Let cool, cover with foil in contact with the surface, and leave in the refrigerator to infuse for 5 hours.
- For the biscuit, melt the butter. Grind hazelnuts with a third of sugar and mix with flour.
Whisk the whites with a pinch of salt and a third of the sugar until fluffy. - Mix the rest of the sugar with the yolks. Add whites and flour with nuts to the yolks in turn. At the very end, gently pour melted butter down the side of the bowl.
- Pour the biscuit dough into a prepared mold (16×26 cm or 20×20 cm) or simply on parchment. Bake the hazelnut biscuit in the preheated oven at 175 ° C for 12 minutes.
- For a crispy layer, chop half of the hazelnuts into crumbs. Grind the other half with sugar until flour. Combine all nuts, flour and add chopped heavily chilled butter. Pound everything into crumbs, put on a baking sheet with parchment, and bake in the oven until golden brown at 175°C for 10 minutes. Mix the hot crumb with the chocolate and praline and stir well. Spread the resulting mass over the biscuit. Place the crispy sponge cake in the freezer for an hour.
- Remove from the freezer, remove the parchment, and remove from the mold. This will be the base of the cake. For the icing, combine melted chocolate and vegetable oil.
- Cover the base of the cake with the cooled chocolate icing. Mix the custard base with a blender. Whisk 180 g of chilled cream until firm and fluffy. Combine whipped cream and custard base in portions.
- Transfer the cream to a pastry bag and spread the roses onto the chocolate-topped hazelnut cake.
It is advisable to place the finished praline nut cake in the refrigerator before serving.
Enjoy your meal!
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