125 g of butter
6 egg whites
150 g of sugar
1 teaspoon of vanilla extract
125 g of flour
30 g of Plazma Ground
40 g of ground roasted hazelnuts
1 teaspoon of baking powder
100 g of sugar
250 ml of milk
3 tablespoons of flour
125 g of butter
100 g of dark chocolate with 70% of cocoa content
100 g of chopped roasted hazelnuts
100 g of Plazma Ground
200 g of butter
200 g of 70% dark chocolate with 70% of cocoa content
Heat the oven to 180°C. Melt the butter over low heat and let it cool for a while. Pour egg whites, sugar and vanilla extract into a bowl and whisk it with a mixer. Add the cooled butter into the mixture and whisk together to unite evenly. Finally add the flour, Plazma Ground, ground roasted hazelnuts and baking powder.
Take three round plates, 22cm in diameter. and with detachable bottoms, and cover them with butter. Pour the mixture for the layers into these plates and bake them in the oven for 15-18 minutes, i.e. until they gain a nice golden color on the surface. Once baked, wait for the layers to fully cool before removing them from the mold.
Mix the yolk and sugar in a separate glass/ metal bowl and then place it above a pot of boiling water and stir continuously for 6-7 minutes i.e. until the yolk thickens. Remove the bowl from the stove and leave it to cool.
In a different glass/ metal bowl, mix the milk and flour, and then place it above the pot with boiling water to cook while stirring continuously for 7-8 minutes, i.e. until it thickens. Remove the bowl from the stove and let the white filling cool down.
Use a third bowl to whisk up the butter into a foam. Melt the dark chocolate over steam and let it cool down a little, then add it to the butter and stir well. Add the cooled yolk filling, then the cooled white cream and mix all well. Finally, add chopped hazelnuts and Plazma Ground and stir until you get an even mixture.
Put one of the three cake layers on a serving plate and on top of it a layer of chocolate filling, then building on that, repeat the same order with the remaining layers and chocolate filling. Place the cake in the fridge for 2 hours to cool down.
Mix the butter into a foam. Melt the dark chocolate over steam and let it cool down a little, then add it to the mixed butter and stir well. Coat the cake with chocolate filling and put it in the fridge for another 2 hours to completely cool and harden. It’s best to leave the cake in the fridge for one day before serving, so the layers absorb the moisture and soften up. Decorate the cake with Plazma Mini Mini before serving.