Marjolaine
Candy Con't pg.3
Layers of chocolate and butter cream sandwiched between hazelnut
meringues.
Hazelnut Meringue Cake: 2 cups hazelnuts, toasted 1/4 cup all purpose
flour 8 large egg whites 1 1/2 cups Superfine Sugar Chocolate Filling: 1
cup heavy cream 2 teaspoons strong coffee or espresso 8 ozs. semi-sweet
chocolate, coarsely chopped Butter cream Filling: 2 cups butter, at room
temperature 1 1/2 cups Confectioners Sugar 1 1/2 teaspoons vanilla 3/4
cup sliced almonds, toasted
Crumble cake trimmings and sprinkle on pudding, ice cream or yogurt.
Instructions * Preheat oven to 350°F. Grease 17x12x1-inch jellyroll pan.
Line bottom with waxed or parchment paper; grease and flour.
To Prepare Hazelnut Meringue Cake: * Grind hazelnuts and flour in food
processor; set aside.
* In large mixing bowl, beat egg whites on medium speed about 1 minute
or until soft peaks form. Gradually add superfine sugar, beating on high
speed about 4 minutes more or until mixture forms stiff, glossy peaks.
Using a rubber spatula, gently fold in hazelnut mixture. Spread into
prepared pan.
* Bake 35 minutes or until edges of cake pull away from pan sides. Cool
on wire rack. Invert cake and trim edges; set aside for another use. Cut
cake into 4 equal pieces.
To Prepare Chocolate Filling: * In small saucepan, bring heavy cream and
coffee to boil. Remove from heat. Add chocolate; stir until melted.
Refrigerate until cool and spread able consistency.
To Prepare Butter cream Filling: * In large bowl, beat together butter,
confectioners sugar and vanilla until smooth.
* To assemble, spread one cake layer with about 1/2 cup chocolate filling.
Top with second cake layer and spread with about 1/3 cup butter cream
filling. Repeat layering and spread remaining butter cream over top and
sides. Press sliced almonds along sides. Chill 4 hours or overnight.
Makes 12-16 servings.
meringues.
Hazelnut Meringue Cake: 2 cups hazelnuts, toasted 1/4 cup all purpose
flour 8 large egg whites 1 1/2 cups Superfine Sugar Chocolate Filling: 1
cup heavy cream 2 teaspoons strong coffee or espresso 8 ozs. semi-sweet
chocolate, coarsely chopped Butter cream Filling: 2 cups butter, at room
temperature 1 1/2 cups Confectioners Sugar 1 1/2 teaspoons vanilla 3/4
cup sliced almonds, toasted
Crumble cake trimmings and sprinkle on pudding, ice cream or yogurt.
Instructions * Preheat oven to 350°F. Grease 17x12x1-inch jellyroll pan.
Line bottom with waxed or parchment paper; grease and flour.
To Prepare Hazelnut Meringue Cake: * Grind hazelnuts and flour in food
processor; set aside.
* In large mixing bowl, beat egg whites on medium speed about 1 minute
or until soft peaks form. Gradually add superfine sugar, beating on high
speed about 4 minutes more or until mixture forms stiff, glossy peaks.
Using a rubber spatula, gently fold in hazelnut mixture. Spread into
prepared pan.
* Bake 35 minutes or until edges of cake pull away from pan sides. Cool
on wire rack. Invert cake and trim edges; set aside for another use. Cut
cake into 4 equal pieces.
To Prepare Chocolate Filling: * In small saucepan, bring heavy cream and
coffee to boil. Remove from heat. Add chocolate; stir until melted.
Refrigerate until cool and spread able consistency.
To Prepare Butter cream Filling: * In large bowl, beat together butter,
confectioners sugar and vanilla until smooth.
* To assemble, spread one cake layer with about 1/2 cup chocolate filling.
Top with second cake layer and spread with about 1/3 cup butter cream
filling. Repeat layering and spread remaining butter cream over top and
sides. Press sliced almonds along sides. Chill 4 hours or overnight.
Makes 12-16 servings.
*Candy*