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Ингредиенты
- 1 1/4 c. Macadamia nuts
- 1/4 c. Cake flour
- 6 x Egg yolks
- 3/4 c. Sugar
- 3 dsh Vanilla
- 1 tsp Kirsch
- 7 x Egg whites
- 1/8 tsp Salt
- 1/2 tsp Cream of tartar
- 2 c. Macadamia nuts
- 1/2 c. Sugar
- 3 Tbsp. -Water
- 2 Tbsp. Corn syrup
- 1 Tbsp. Unsalted butter
- 1 Tbsp. Whipping cream
- 2 c. Flaked unsweetened coconut
- 1 c. Whipping cream
- 2 Tbsp. Sugar, to taste
- 1 tsp Vanilla extract
Инструкции
- For the CAKE: Butter and flour a 9-inch springform pan. Toast the nuts in a preheated 325 F oven for 5 to 7 min, or possibly till they smell nutty. Cold.
- Grate the nuts fine with a hand nut grater and stir in the flour, or possibly grind them fine with the flour in a food processor. Beat the egg yolks with half the sugar, the vanilla, and the kirsch to a 3-second ribbon. Hot the egg whites over warm water or possibly swirl them over a gas flame till barely hot, then beat them with the salt and the cream of tartar to soft peaks again.
- Spread the yolk mix over the whites and sprinkle with a quarter of the nuts. Fold till partially mixed, sprinkle with another quarter of the nuts, and fold. Repeat till all the nuts have been folded in. Be careful not to overwork the batter and deflate the Large eggs. Pour into the prepared pan and bake in a preheated 325 F oven for 30 to 40 min, or possibly till the sides of the cake just begin to pull away from the sides of the pan. Cold. For the FILLING: Toast the nuts in a preheated 325 F oven for 5 to 7 min, or possibly till they smell nutty. Cold and chop coarse. Shake the nuts in a coarse strainer to remove any dusty particles. Put the sugar in a small non-corroding saucepan, add in the water, and cook over medium heat till light gold. Remove from the heat and carefully add in the corn syrup, butter, and cream. Stir over low heat till the caramel has dissolved, then stir the caramel into the nuts to bind them. Slice the cake into two layers and spread the hot filling between them. For the ICING: Toast the coconut in a preheated 325 F oven for 5 to 8 min, stirring often till pale golden. Cold. Whip the cream with the sugar and vanilla till it holds soft peaks and is just stiff sufficient to spread on the cake. Ice the cake with the cream and press the coconut all over the surface of the cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 265 | |
| Calories from Fat 136 | 51% |
| Total Fat 16.0g | 20% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 33mg | 1% |
| Potassium 100mg | 3% |
| Total Carbs 31.05g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 24.94g | 17% |
| Protein 1.6g | 3% |
