-BASE AND TOPPING-
3 Egg whites
100 g Sugar
100 g Hazelnuts, ground
20 g Cornflour
-BUTTER CREAM-
150 g Unsalted butter
120 g Icing sugar
50 g Hazelnuts, roasted and
— coarsely ground
-SPONGE-
150 g Butter
150 g Sugar
3 Eggs, separated
100 g Flour
20 g Cornflour
50 g Hazelnuts, roasted and
— ground
FOR A 22 CM DIAMETER TIN BASE TOPPING: Beat the egg whites and sugar
to a stiff meringue (adding sugar gradually) and fold in the
hazelnuts and cornflour. Mark 2 circles, 22 cm diameter, on a greased
and floured baking tray. Using a plain nozzle, pipe the mixture onto
the tray, covering the two circles to a depth of 1/2 cm. Bake for 12
to 15 minutes at 160 oC, then remove from the baking tray WHILST HOT.
Allow to cool. When cold, spread a thin layer of butter cream on one
circle, cover with the sponge (recipe below) and then spread a layer
of butter cream over the sponge. Place the second circle on top, mask
the sides with butter cream and coat these with the coarsely ground
hazelnuts (roasted). Dust the finished gateau with icing sugar.
SPONGE: Cream the butter and sugar. Add the egg yolks one at a time
and continue beating. Mix the flour, cornflour and hazelnuts
together. Fold the dry ingredients and the stiffly beaten egg whites
into the creamed mixture alternately. Pour into a greased sponge tin
(22 cm diameter) and bake for 20 minutes at 160-170 oC.
Yields
8 Servings