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| 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. |
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| *Candy* |