Ingredients needed for a crust:
4 egg whites
60 g sugar (4 tablespoons)
1 sec with vanillin
30 g flour (2 tablespoons)
45 g ground hazelnuts (4 tablespoons)
1 small spoonful of baking powder
Preparing the crust:
Separate 4 egg whites from the yolks.
Mix them until stiff with a slight addition of sugar.
Mix the flour with the baking powder and add it through a sieve to the stiff egg whites.
Add the ground hazelnuts.
Mix it lightly with the egg whites using a spatula.
Spread the mixture in a 24 x 24 cm mold or in a round mold that you have lined with baking paper.
Bake in an oven heated to 180°C for approximately 15 minutes.
Cool the crust and then carefully unscrew it from the pan with a knife.
Prepare two more crusts in the same way.
Ingredients needed for the yellow cream:
12 egg yolks
750 ml of milk
150 g of sugar
1 sec with vanillin
1 teaspoon of vanilla extract
100 g density
200 g white chocolate (Lindt)
200 gr butter or margarine
Preparation of the cream:
Steam 500 ml of milk to cook.
Mix the egg yolks with the sugar and vanilla sugar.
Add 250 ml of milk and thicken.
Mix everything well.
Add the mixture with the egg yolks and the thickener to the hot milk.
Mix for a few minutes to obtain a thick cream.
Remove from the heat and if you want to be sure there are no lumps, pass through a sieve.
Add the white chocolate to the hot cream.
Stir until the chocolate melts and mixes with the cream.
Cover the cream with transparent film and leave to cool.
Make the cold cream with another blender.
Mix butter in a separate bowl until foamy.
Mix lightly with the cold cream.
You will get a perfect cream.
250 ml whipped cream
3 tablespoons of powdered sugar
Mix the slag with solid snow.
Add the mascarpone and mix gently
with the custard.
Put a crust in the mold.
Cover with yellow cream then cover with more custard on top of the yellow cream.
Repeat process with remaining two crusts.
Leave the cake in the refrigerator for a few hours, preferably overnight.
Decorate as you wish and enjoy the carolía of flavors.