Solothurner nusstorte (solothurn hazelnuts ga
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg whites | |
| 100 | grams | Sugar |
| 100 | grams | Hazelnuts, ground |
| 20 | grams | Cornflour |
| 150 | grams | Unsalted butter |
| 120 | grams | Icing sugar |
| 50 | grams | Hazelnuts, roasted and coarsely ground |
| 150 | grams | Butter |
| 150 | grams | Sugar |
| 3 | Eggs, separated | |
| 100 | grams | Flour |
| 20 | grams | Cornflour |
| 50 | grams | Hazelnuts, roasted and ground |
Directions
BASE AND TOPPING
BUTTER CREAM
SPONGE
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 ½ 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.