Description
Very tasty, soft and tender, with a pronounced lemon note and walnut-chocolate finish cake, without a single gram of flour from the Greek chef Stelios Pallaresa! Highly recommend, try it!
Ingredients
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Lemon
1 piece
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Starch
4 Tbsp
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Yolk egg
6 piece
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Milk
500 ml
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Powdered sugar
160 g
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Hazelnuts
160 g
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Sugar
220 g
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Egg white
6 piece
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Cream
290 ml
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Dark chocolate
60 g
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Cognac
1 Tbsp
Cooking
Decoys: Necessary products.
Mix the icing sugar with ground hazelnuts. Beat the whites with the sugar at medium speed of a mixer until stable peaks and three steps to enter the nut-sugar mixture, stirring gently with a spatula from the bottom up and in a circle. Place the dough on a baking sheet 38h38 cm, covered with baking paper.
Flatten with a spatula in a layer 1 cm thick (if you have a smaller pan, the crust can be thicker - 1.5 cm) Bake in pre-heated to 175"C oven for 25-30 min. Orientiruites on your oven!
Ready cake can be divided into 2 or 3 parts, and you can immediately after baking, right hot, to cut down with the help of cooking rings cakes round shape. I cut 2 layers of 20 cm in diameter, with remaining pieces I decorated the top of the cake, and the pieces can be placed in the middle, there's the matter of taste.
Cream Patissier: Mix the yolks with the sugar 160 g-starch and milk until blended, add the zest and put on a slow fire. Stirring constantly with a whisk to make a smooth cream, remove from heat and add lemon juice. Cool completely. Cream whisk until stable peaks and combine with the cooled cream and beat with a mixer.
Assembly: Heat 40 ml cream and melt chocolate, cool and add brandy. Lubricate the cakes with chocolate and put in the cold to frozen. Place the cake ring and line it with half the cream, cover with the second crust and covered with the remaining cream.
The top decorate with remaining pieces of cake, send a cake overnight in the refrigerator. Before serving, release from the rings and sprinkle with powdered sugar.
Cut the cake into portions and dry hot long and sharp knife. Help yourself!
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