Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products for the cakes. Proteins should be warm, so they will climb better.
Step 2:
Fry the nuts in a frying pan, remove the skin if possible, grind in a combine to fine crumbs.
Step 3:
Whisk the whites with a pinch of salt, gradually adding sugar, until stiff peaks.
Step 4:
Gently mix the whites with the nut crumbs.
Step 5:
Draw circles on paper, set off with a bag of cakes. You can use a spatula, then you should try to lay out the dough as evenly as possible. The diameter of the cakes should be 21-22 cm
Step 6:
Bake in a preheated 170 degree oven for 20-25 minutes, until golden brown. It is better to carefully remove the finished cakes from the paper immediately, after cooling they may break.
Step 7:
Prepare products for praline.
Step 8:
Fry the nuts in a dry frying pan, peel the skin. Pour sugar into a saucepan, wait for it to turn into caramel, pour nuts into it, mix.
Step 9:
Put the nuts on a greased foil. Cool it down.
Step 10:
Break the caramelized nuts, put them in a combine and grind them for a long time to a paste. This is the praline.
Step 11:
Prepare the products for the cream.
Step 12:
Mix yolks, sugar, starch.
Step 13:
Enter the warmed milk in a thin stream, stirring intensively.
Step 14:
Cook over low heat until thickened. Cool it down.
Step 15:
Beat the butter, gradually introducing cream and praline into it.
Step 16:
Smear the cakes with cream, smear the top cake with apricot jam.
Step 17:
For decoration, melt white and dark chocolate, pour white cake, smooth. Draw a spiral with a dark one and make a gossamer pattern with a toothpick. Grease the sides with cream and decorate with almond petals.
To make cakes, you can take any nuts: walnuts, almonds, peanuts. Hazelnuts are used in the classic recipe. You can also not grind nuts yourself, but take ready-made nut flour. Cakes with ground nuts are more crunchy. The cream is easy to simplify, instead of a time-consuming praline, take boiled condensed milk. For praline, you need a fairly powerful combine. The "cobweb" drawing is done as follows: draw a spiral and draw lines with a toothpick first from the center to the edges, dividing the cake into eight segments, then from the edges to the center, dividing the already finished segments.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Hazelnuts - 670 kcal/100g
- Almonds nuts - 609 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Egg whites - 44 kcal/100g
- Milk chocolate - 550 kcal/100g
- White chocolate - 554 kcal/100g
- Corn starch - 329 kcal/100g
- Apricot jam - 249 kcal/100g
- Almond petals - 650 kcal/100g
