Ingredients
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6 Eggsat room temperature
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3/4 cup Granulated Sugar
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1 cup Flour
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1 teaspoon Baking Powder
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6 Egg Whitesat room temperature
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1 cup Hazelnuts
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3/4 cup Granulated Sugar
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6 Egg Yolks
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1/3 cup Water
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8 tablespoons Condensed Milk
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4 oz Chocolate Chips
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400g Butterat room temperature
Directions
Steps
1
Done
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2
Done
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Place egg whites into a stand mixer bowl. Beat egg whites and sugar on high speed until they reach stiff peaks. Stir in the hazelnuts and spread onto parchment-lined pans. Place meringue into preheated oven and bake for 8 hours at 175F. After 8 hours, turn oven off and leave door ajar, letting meringue cool slowly in the oven. |
3
Done
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To make the cake cream, beat the egg yolks, then add water and condensed milk. Cook on low heat, stirring constantly until thick and creamy. Turn off the heat, add chocolate chips, then stir until melted. Set aside to cool off. In a separate bowl, beat butter, adding the cream mixture a few spoonfuls at a time until combined. |
4
Done
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