Master cake with a hint of hazelnuts. Three delicious layers and a lot of taste

Well -baked sponge cake It gives a wide field to confectionery performances. It tastes great with various creams, from butter, through pudding to cream. Excellent Monte cake These are interesting layers, flavors and structures. Cocoa biscuits in combination with pudding cream with hazelnuts, and a delicate cream layer, creates real poetry of taste. Sprinkle the top of the dessert with abundantly grated milk chocolate on small mesh, and decorate with hazelnuts. Such a cake will conquer the taste buds of both small and large gourmons.

Before you get on baking, prepare the right form. The 24 x 38 cm sheet metal will work well.

Chocolate sponge cake:

• 100 g of wheat flour,
• 120 g cukru,
• 6 eggs,
• 3 tablespoons of cocoa,
• 1 teaspoon of baking powder.

Nut layer:

• 750 ml of milk,
• 150 g of butter,
• 100 g cukru,
• 2 vanilla puddings,
• 3 egg yolks,
• 30 g of wheat flour,
• a teaspoon of cocoa,
• 100 g of ground hazelnuts.

Cream layer:

• 500 ml cream cream 36 percent,
• 50 g cukru,
• 2 teaspoons of gelatin,
• 4 tablespoons of water.

Additionally:

• grated chocolate for sprinkling,
• hazelnuts for decoration.

Prepare a sponge cake. Yolks separate from proteins. Beat the proteins rigidly, then add sugar and continue whipping. Add one egg yolk, stirring well after each of them. Pour sifted flour, baking powder and cocoa. Mix everything gently with a spoon. Pour the dough into a 24 x 38 cm baking paper lined. Put it in a furnace set to 160 degrees Celsius and bake for 20 minutes or to a dry stick. Remove the dough and leave to cool.

Prepare a nut layer. Grate egg yolks to double your volume. Add sugar and grate everything to a light and fluffy mass. Then add 1/3 of milk, flour, a teaspoon of cocoa and pudding. Mix to combine the ingredients. Heat the remaining milk in a pot and boil. Pour the egg mass with a thin stream, stirring constantly. Boil until thickened, then remove from heat and add ground hazelnuts. Cover the pot with aluminum foil so that it adheres tightly to the pudding. When the pudding is cold, grate the butter for fluff in a bowl. Add a spoonful of pudding, grinding all the time. Put in the fridge.

Prepare a cream layer. Dissolve gelatin with water and leave to swell. Then heat it in the microwave and leave it to cool. Beat the cream rigidly with the addition of sugar. Finally, add the already cooled gelatin and mix it thoroughly into the mass.

Fold the dough. Spread the peanut mass into the chocolate sponge cake and level out. Then spread the cream evenly. Sprinkle the top of the dough and decorate with hazelnuts. Put the Monte dough in the fridge for at least 3-4 hours until all layers freeze well.

Sources: Terazpoczy.pl