Flourless hazelnut cake and hazelnut cream
Time
60 min
Level of difficulty
Medium
Servings
X 4
For the cream
- 250 g fresh cream
- 60 g egg yolk
- 60 g sugar
- 6 g isinglass
- 30 g water
- 60 g hazelnut
For the cake
- 150 g soft butter
- 160 g sugar
- 20 g hazelnut
- 15 g gianduja
- 5 egg yolks
- 170 g hazelnut grain
- 50 g hazelnut flour
- 50 g corn starch
- 10 g bitter cocoa
For the cake
- 3 whites
- 70 g sugar
For the hazelnut paste:
- Toast the hazelnuts in the oven at 160°C until very dark but not burnt; while still hot, blend in a food processor or blender until smooth. You can make a larger portion and keep it in the fridge for other uses.
For the cream:
- Soak the isinglass in water and melt over a moderate heat.
- Beat the egg yolks with the sugar until light and fluffy, add the hot cream and bring to 85°C, checking with a thermometer.
- When cool, add the hazelnut paste and blend until obtaining a smooth and airy cream.
For the cake:
- Cream the butter with the sugar, add the hazelnut paste, the melted gianduja and the egg yolks one at a time.
- Beat the egg whites with the sugar until stiff, mix the dry ingredients well and add them to the beaten butter, slowly adding the beaten egg whites.
- Pour into a buttered cake tin dusted with hazelnut grain and bake in the oven at 175°C with the valve closed for about 40 minutes.
- Serve the cake warm with the cream on the side.
