This extraordinary dessert, made with grounded hazelnut and whipped cream, is simple to make.
2 eggs, large size
2 Tbsp water
1/3 cup + 1 Tbsp sugar
1/3 cup purpose flour
2 Tbsp cornstarch
1/2 tsp baking powder
For the Filling
3 cups whipping cream
2 tsp vanilla sugar
1 1/2 cups grounded hazelnut
For the Chocolate Glaze
3,5 oz (100g) bittersweet chocolate
2 Tbsp coconut fat
For the Topping
1. Preheat the oven to 180°C (350°F). Line a 19cm square cake pan with baking paper. In a bowl, combine the flour, cornstarch and baking powder. Set aside.
2. Separate the egg whites and yolks. In an electric mixer, beat the egg whites with 2 tablespoons cold water until stiff. Gradually, add sugar and salt beating constantly until sugar is dissolved and whites hold stiff. Add yolks, one at a time, beating after each addition.
3. Gently fold in the flour mixture with a rubber spatula. Turn the mixture into the prepared pan. Bake for 8 minutes or until it springs back when lightly pressed. Cool on a wire rack.
Make the Filling 4. In a large bowl, whip the cream with the vanilla until firm. then fold in the grounded hazelnut. Refrigerate 1 hour.
5. Spread the cream filling over the top of the base cake and chill again for at least 2 hours or overnight. Make the Chocolate Glaze 6. In a heatproof bowl over a saucepan of simmering water, melt the chocolate and coconut fat. Set aside; cool slightly. Pour over the cream filling. and chill again. Decorate with chocolate and Chocolate-Covered Hazelnuts