12/01/2008
Book Club Cake
Sponge cake:
250g hazelnuts
250g powdered sugar
1 t baking powder
5 eggs, separated
2 T water
Cream filling:
75g semisweet chocolate
75~100g sugar
3 T coffee(liquid)
480ml whipping cream
>how to make<
*Warm up oven at 375 degrees.
*Roast hazelnuts on cookie sheet in the prepared oven for 10 minutes or less until golden, but not dark.
*Let them cool, then grind and remove some of the skins.
*Mix egg yolks with powdered sugar, using a mixing bowl.
*Add nuts, baking powder, and water.
(This mass is very thick and hard to mix.)
*Beat egg whites in another bowl until stiff, and fold in.
*Put it in a 11"~12" springform pan or other cake pan lined with wax paper.
*Lower the temperature in the oven to 350 degrees and bake for 30~40 minutes.
*Make sure the cake mass does not burn.
*Put chocolate, sugar, and coffee together.
*Heat the mixture in double boiler until dissolved and cool.
*Pour into whipping cream, and beat until stiff.
*Slice cake in half, add half the cream filling.
*Replace cake half, and garnish with the rest of the cream filling.
Sponge cake:
250g hazelnuts
250g powdered sugar
1 t baking powder
5 eggs, separated
2 T water
Cream filling:
75g semisweet chocolate
75~100g sugar
3 T coffee(liquid)
480ml whipping cream
>how to make<
*Warm up oven at 375 degrees.
*Roast hazelnuts on cookie sheet in the prepared oven for 10 minutes or less until golden, but not dark.
*Let them cool, then grind and remove some of the skins.
*Mix egg yolks with powdered sugar, using a mixing bowl.
*Add nuts, baking powder, and water.
(This mass is very thick and hard to mix.)
*Beat egg whites in another bowl until stiff, and fold in.
*Put it in a 11"~12" springform pan or other cake pan lined with wax paper.
*Lower the temperature in the oven to 350 degrees and bake for 30~40 minutes.
*Make sure the cake mass does not burn.
*Put chocolate, sugar, and coffee together.
*Heat the mixture in double boiler until dissolved and cool.
*Pour into whipping cream, and beat until stiff.
*Slice cake in half, add half the cream filling.
*Replace cake half, and garnish with the rest of the cream filling.
Labels: Cake, hazelnuts, semisweet chocolate, springform, whipping cream