Ingredients:
For the cakes:
Proteins 12 large eggs
Flour — 50 g
Sugar — 200 + 50 g
Vanilla sugar — 1 pack
Cashew — 100 g
Flour — 50 g
Sugar — 200 + 50 g
Vanilla sugar — 1 pack
Cashew — 100 g
Hazelnut — 100 g
For the cream:
Butter — 250-300 g
Egg — 1 pc.
Milk — 150 ml
Sugar — 200 g
Cocoa — 10 g
Vanilla sugar — 1 pack
Cognac — 2 tablespoons. l.
Egg — 1 pc.
Milk — 150 ml
Sugar — 200 g
Cocoa — 10 g
Vanilla sugar — 1 pack
Cognac — 2 tablespoons. l.
Tip: If you have only one pan, divide the ingredients and bake cakes in two stages to prevent proteins settle.
Cooking cakes:
1. The day before baking, separate the whites from the yolks, egg yolks can be used at their discretion for other dishes. Cover whites with cling film and put in a warm place (about 25 degrees).
2. On the day of baking, fry the nuts and chop them not too finely, mix with 200 g of sugar and 50 grams of flour, set aside. In a large bowl whisk for whipping whites with a pinch of salt, gradually adding the vanilla sugar and 50 grams of sugar. We need to shake up into such a state of proteins, so they do not flow from an inverted bowl. Gently mix with nuts, not allowing proteins to settle.
3. laid by baking paper trays to put weight and smooth. Bake in preheated oven at 140-150 degrees, «convection» mode. You will take about 2-2.5 hours (do not open the oven!). Korzh will turn light brown. Let them stand for another day to seal, remove the paper at once.
2. On the day of baking, fry the nuts and chop them not too finely, mix with 200 g of sugar and 50 grams of flour, set aside. In a large bowl whisk for whipping whites with a pinch of salt, gradually adding the vanilla sugar and 50 grams of sugar. We need to shake up into such a state of proteins, so they do not flow from an inverted bowl. Gently mix with nuts, not allowing proteins to settle.
3. laid by baking paper trays to put weight and smooth. Bake in preheated oven at 140-150 degrees, «convection» mode. You will take about 2-2.5 hours (do not open the oven!). Korzh will turn light brown. Let them stand for another day to seal, remove the paper at once.
cream Preparation:
4. Good Beat egg with milk, add sugar and bring to a boil, stirring constantly. Let boil for three minutes. As soon as bubbles start to appear, remove from heat and pour into another bowl. Leave until cool.
5. Whisk the butter until white, enter into it a spoonful of cream, whisking constantly. Add the vanilla sugar and 2 tbsp. l. cognac. The cream will turn white and glossy. Put a third of the cream, pour in remaining cocoa and whisk again.
5. Whisk the butter until white, enter into it a spoonful of cream, whisking constantly. Add the vanilla sugar and 2 tbsp. l. cognac. The cream will turn white and glossy. Put a third of the cream, pour in remaining cocoa and whisk again.
Assembly:
6. From cakes to defend separate paper, spread the cake with a thick layer of white cream and cover with another Korzh. Sides and top with brown grease cream. Decorate to your taste and leave for 2 hours in the refrigerator.
Bon Appetit!