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.
From
Yields
8 Servings