3 egg yolks from large eggs
~ 80 g flour
20 g almond flour
1/3 tsp. baking powder
1 tsp vanilla extract
12 g of sugar
30 g icing sugar
30 g hazelnut flour
Apricot cream (cremeux) :
65 g eggs
50 g of yolk
40 g sugars
190 grams apricot puree (fresh or canned)
4 g sheet gelatin
65 g butter at room temperature
250 g apricot puree (fresh or canned)
a little lemon juice
sugar to taste
~ 3/4 tsp. of agar
1 tbsp Amaretto (optional)
200 g hazelnut-date paste
100 g praline paste
85 ml milk
8-9 g of gelatin
85 g Italian meringue*
500 ml cream 33-35%
100 g of sugar
40 ml of water
2 drops of lemon juice
chocolate peanut butter type “Nutella”
gold sugar balls
1. Butter biscuit with almonds:
preheat the oven to 180°C. the Silicone form in diameter 18-20 cm oil lightly. The softened butter vzbit with sugar in a lush white mass. Add the egg yolks, one at a time, beating well after each addition. Add vanilla extract, mix well. Sift together flour and baking powder and enter in the bulk.
2. Mix thoroughly. The dough should be thick, but not too tight, so the flour should be introduced gradually. The dough uniformly and in a thin layer spread over the form and bake for ~ 10-15 minutes (depending on oven). Ready cake cool down completely.
3. Hazelnut dacquoise: preheat the oven to 180°C. the Silicone form with a diameter of 18-20 cm can be lightly oiled. Proteins vzbit with sugar until stable peak forms.
4. Separately sift hazelnut flour and powdered sugar and gradually (not all at once) to mix the protein mass. Gently stir with a spatula. Weight should be homogeneous, but to stay lush.
5. The resulting dough in shape, surface smooth spatula. Bake for ~ 10-12 minutes. Ready cake cool down completely.
6. Apricot cream: mix the eggs with the yolks and sugar, carefully enter in brought to the boil the apricot puree, stirring constantly mass and without ceasing to interfere, bring the cream until thick (~ 85°C).
7. Remove from heat, enter the pre-soaked and squeezed out gelatine, stir. Cooling to 40°C, add the butter and a good break cream blender. The resulting mass put into the form of 18-20 cm and put into the freezer for a few hours.
8. Apricot jelly: puree, sugar, agar and lemon juice mix in a saucepan and put on fire. With occasional stirring to bring the mass to boil and boil for about two minutes.
9. Remove from heat, cool slightly, add the liqueur and pour into a silicone form 18-20 cm and allow to cool, then put into the refrigerator until fully cured jelly.
10. Hazelnut-mousse date:
Italian meringue: in a small container combine the sugar, water and lemon juice. Put on a small fire and, stirring occasionally, boil the syrup. At this time, start to whisk the egg whites until you obtain a fluffy foam, but not perevarivat.
11. When the syrup reaches 120°C remove from the heat and pour a thin stream in vzbivayte protein. Continue to beat the whole mass is at maximum speed until thick peaks.
12. Soak gelatine in cold water. The milk warmed in the microwave and then dissolve in it the soaked and squeezed gelatine. Add the praline paste and hazelnut-date paste. Cold cream vzbit to sustainable forms of peak and alternately with the meringue (85 g) add to the mass of c praline. Gently stir with a spatula until smooth lush consistency.
split form for the cake diameter 20-22 cm to lay inside acetate film (Boca). At the bottom of the form to put butter biscuit with almonds. From top to distribute a very thin layer of mousse. Spread mousse on top of the hazelnut dacquoise.
14. Top – frozen apricot cream, then about half of the remaining mousse on top of apricot jelly and to finish assembling the remaining mousse by completing the form to the brim. In this form to remove the cake in the fridge for several hours until fully hardened.
the finished cake to cover chocolate velvet, decorated with chocolate curls, gold sugar balls and coffee “macaroon”, which is very convenient to stick to the sides of the cake with “Nutella”.