Almond And Hazelnut Cake
Ingredients
8 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
8 ounces castor or icing sugar
5 ounces almonds: ground
3 ounces hazelnuts; grated
Butter cream:
4 large egg yolks
4 ounces castor sugar
12 ounces milk
5 ounces unsalted butter
2 ounces almond brittle; powdered
3 ounces hazelnuts; roasted and grated
Decoration:
Icing sugar
Blanched, toasted almond slivers
Cooking Instructions
Preheat the oven to 275. Line a large baking sheet with Bake well parchment paper. In a large bowl, whisk the egg whites and the salt until the whites are stiff. Fold in the cream of tartar and 1 tsp. of sugar then whisk in the remaining sugar until the mixture is satiny and voluminous. Fold in the ground almonds and grated hazelnuts. Spread the meringue mixture in 2 large discs on the prepared baking sheet. Bake for about 1 hour, or until the meringue is slightly browned. When the paper can be peeled away without sticking, the cakes are done. They will be slightly chewy. To make the butter cream, put the egg yolks in a bowl. Bring the milk to the boil in a saucepan and pour it on to the eggs, beating thoroughly. Pour the mixture into a clean pan and, stirring constantly, thicken the custard over low heat without allowing it to boil. Remove the pan from the heat and set aside to cool to tepid, beat in the butter and the nuts and leave to become cold. Sandwich the cakes with the butter cream. Sprinkle the top with icing sugar and the toasted almond slivers.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)