This cake combines the richness of dark and white chocolate with a light, fluffy base made from egg whites and hazelnuts.
Ingredients for one layer:
- 3 egg whites
- 3 tablespoons sugar
- 3 tablespoons roasted ground hazelnuts
- 3 tablespoons ground biscuits
- 1 tablespoon flour
- 1/2 teaspoon baking powder
Two layers like this are needed.
Ingredients for the cream:
- 8 dl milk
- 100 g sugar
- 2 vanilla puddings
- 6 egg yolks
- 200 g margarine
- 100 g dark chocolate
- 100 g white chocolate
For decoration:
- Whipped cream
Preparation:
- Whisk the egg whites with sugar until stiff peaks form. Then add the remaining ingredients and bake the layer in a smaller round cake pan that has been greased with margarine and lightly dusted with flour.
- Bake the layer at 170-180°C for about 20 minutes.
- Allow it to cool and then sprinkle with a few tablespoons of milk.
- Bake one more layer in the same way or bake a layer using 6 egg whites and then cut it in half.
- Whisk the egg yolks, add a little milk, pudding powder, and mix everything.
- In a separate pot, combine the remaining milk with sugar and bring it to a boil, then reduce the temperature and add the egg yolk and pudding mixture. Cook until thickened.
- Allow the cream to cool and then add margarine. Whisk until smooth and divide the mixture into two parts.
- In one half, add the white chocolate, and in the other half, add the dark chocolate, both melted over steam.
- Place one cream layer on the cake, cover with the second cake layer, then add the second cream layer. Decorate with whipped cream or more cream.
- Let the cake chill in the fridge for 2 to 3 hours to set properly.
This cake is quick to make and absolutely delicious!
Enjoy!
