ReceptnaptárPralinet Torta (Hazelnut Praline Cake)
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Ingredients
Method
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- Preheat the oven to 180°C, butter and flour 3 cake tins (or use one tin and bake the batter in 3 batches).
- Whisk the egg whites to stiff peaks, fold in the 250 g sugar, then gently fold in the ground hazelnuts and almonds.
- Divide the mixture into three equal parts, smooth into the tins, and bake for about 20-25 minutes until golden. Let cool completely.
- For the filling, beat the butter with the chocolate and egg yolks until smooth.
- Cook the 100 g sugar with a little water until a drop in cold water forms a soft ball (about 115°C), then let cool and add to the butter-chocolate mixture.
- Stir in the toasted ground hazelnuts, then chill the cream until firm.
- Fill and thinly coat the cake with the cream.
- Sprinkle the top with white almond slivers toasted golden in the oven.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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