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Add a photoDušica (Duʃica) torte is a heavenly delicious birthday cake.
Ингредиенты
- Cake layers:
- 12 eggs (separated), whites only
- 200g sugar
- 280g hazelnuts, toasted, peeled and ground
- 2 tbs cornstarch
- Praline:
- 200g sugar
- 150g walnuts, coarsely chopped
- French buttercream:
- 12 egg yolks
- 150g sugar
- 2 tbs cornstarch
- 80ml water
- 250 g butter
- 100g powdered sugar
Инструкции
- With the electric mixer whisk the egg whites for about 5 minutes until fluffy.
- Gradually add sugar, continually beating the egg whites until stiff peaks form.
- In a separate bowl, combine hazelnuts and corn-starch, and then gently fold into the egg whites mixture.
- Cut the parchment paper into 6 equal ø24cm circles. Spread equal amounts of the cake layer mixture onto the circles and bake each layer in the oven for 6-8 minutes at 200ËC or until slightly golden-brown. Cool the layers completely.
- For the praline, melt the sugar over medium-high heat, stirring until it has dissolved and deep amber in color. Stir in walnuts.
- Spread mixture onto prepared parchment paper sheet. Leave to cool completely and harden.
- When cooled, coarsely grind in the food processor. Set aside.
- For the French butter cream, with electric mixer whisk the egg yolks for about 5 minutes or until pale and fluffy.
- Gradually, whisking all the time, add cornstarch.
- In a small saucepan, combine sugar and water, and cook over medium heat, stirring constantly, until sugar dissolves. Bring to the boil and boil it for 5 minutes. Do not stir.
- Pour the hot sugar syrup in a slow stream, whisking constantly, to the egg yolks mixture. Continue to whisk for about 8 minutes, until the cream is cool and thick.
- In a separately bowl, mix butter and powdered sugar until fluffy.
- Gradually, spoon by spoon, add the egg yolks cream, whisking after each addition until the ingredients combine.
- Assembling the cake:
- Carefully remove the parchment paper from cake layers.
- Place one cake layer on the serving plate; spread 1/6 of the French butter cream over top. Sprinkle with 1/6 of the praline, repeat the process with the remaining layers.
- Spread the last amount of the frosting over the top and sides of the torte.
- Decorate and leave in a cool place for at least 30 minutes.
- Easy recommendation I: you can toast hazelnuts in the microwave oven, then, while still hot, wrap them with a tea towel and rub them to until the skin falls off.
- Easy recommendations II: use eggs that are a few days old at room temperature as these will whisk to a greater volume. A glass or stainless steel bowl are better for whisking egg whites in than a plastic bowl (it is harder to keep it grease free).
- Easy recommendation III: you can prepare cake layers and praline a day earlier. Place parchment paper between each layer and store in a cool place. Keep ground praline in a paper bag.
- Easy recommendations IV: Try to divide the French butter cream evenly into six parts. Leave a little bit more for the last layer so that there is enough for coating sides of the cake as well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 12 servings | |
| Calories 536 | |
| Calories from Fat 273 | 51% |
| Total Fat 31.47g | 39% |
| Saturated Fat 12.89g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 182mg | 8% |
| Potassium 163mg | 5% |
| Total Carbs 59.47g | 16% |
| Dietary Fiber 1.4g | 5% |
| Sugars 54.92g | 37% |
| Protein 8.18g | 13% |
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