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
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1
Done
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Sift together flour and baking powder. To prepare the sponge cake, whisk together the eggs and sugar until light and fluffy. Slowly dust the flour over the eggs and fold the flour in. Place the batter into the lined cake pan and bake until the top is golden. |
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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. |
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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. |
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4
Done
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Slice the cake evenly into two layers. Place the first cake layer, frost this layer with cream, place a layer of meringue, followed by more cream. Then repeat the steps until the cake is finalized. Frost the sides and top with cream and decorate. |
