Hazelnut Tort
From Wikipedia, the free encyclopedia
This page has been successfully copied to the Wikibooks Cookbook using the Import tool.
If the page can be re-written into an encyclopedic article, please do so and remove this message and/or add a link to the wikibook using {{cookbook}}.
The wikibooks version of this article can be found by following this link to the cookbook article.
10 egg whites 1 cup caster sugar 200gr (7oz) hazelnut meal 250ml (8 fluid oz) cream 1/2 teaspoon instant coffee powder 1/2 teaspoon cocoa powder
Pre-heat oven to Very Hot. Beat egg whites with electric mixer till stiff. During mixing, add caster sugar in small amounts to make sure it dissolves into egg. Once mixture forms stiff peaks, gently fold in the hazelnut meal. Line a lamington or slice tray (approximately 40cm X 25cm) with foil. Spread mix evenly into tray. DO NOT BANG TRAY - it is important to keep as much air in the cake as possible.
Once cake is in oven, IMMEDIATELY turn temperature down to 180 Celsius (350 Fahrenheit). Bake for 20 minutes, or until cake is sealed and springs back when touched lightly with finger.
Allow cake to cool in the tray. Cake should only be about an inch high. Once cooled cut cake into 3 equal sections to be stacked on top of each other.
In a bowl, dissolve coffee and cocoa into cream. Once dissolved, whip cream till stiff. Layer cream between the sections of cake to make a log. Decorate top with extra cream.
Cake is best made the day before serving to allow the flavors to mature.
