Ingredients :
Measure for 1 cookie
Mold size 24 cm
3 egg whites
3 tablespoons of sugar
1 spoonful of flour
50 g hazelnuts
Cream:
700 ml of milk
9 egg yolks
3 vanilla puddings of 37 gr or 2 of 82 gr
3 density spoons
150 g of sugar
150g Lindt or Milka white chocolate
150g dark chocolate
200 g of margarine (100 g for each cream)
500 ml of sweet cream or 4 layers of mousse
1 slag ili fix gelatin
Preparation of the rusks:
Beat the egg whites until stiff and add the sugar spoon by spoon while mixing gently.
At the end, add a spoonful of flour and hazelnuts and stir the mixture with a hand mixer.
Pour into a pre-floured cake mold.
Cook for approximately 20 minutes at 170°C.
Remove the baked cookie from the mold and let cool.
Repeat 2 more times to get 3 cookies.
Cool the cookies.
Cream:
mix 9 egg yolks with the sugar,
vanilla puddings, thick and part milk.
Boil the rest of the milk at low temperature or with steam.
I steamed the cream.
Put the prepared ingredients into boiling milk.
Stir until the cream thickens.
Divide the hot cream into 2 parts and place it in two clean containers.
Add dark chocolate to one half of the cream and light chocolate to the other half and immediately mix with a spoon or blender to combine the cream and chocolate.
Cover the creams with transparent film to prevent lumps from forming.
Mix the cold creams one more time or mix them often during the cooling process like I did so they cool quickly.
Add 100 g of margarine at room temperature to the cold creams and mix with the creams.
Mix the sweet cream with 1 part of slag until stiff.
Stack the cookie
Half of black cream
Half of light cream
Half a stack
Repeat the procedure once more.
Decorate the cake as desired.
I love naked cakes, so I simply decorated them with frosting and covered them with chocolate frosting.
Sprinkled with ground hazelnuts.
Keep the cake refrigerated for a few hours.
