HAZELNUT
CAKE
Makes 3 deserts of 18 cm
Makes 3 deserts of 18 cm
Mix all the ingredients together. Sieve the dough and pour about 100 g in circles with 16 cm diameter. Keep the rest to make the rim of the cake. Bake in the oven at 145°C for 15 minutes.
Heat the Topfil at 40°C, then mix with the Desert Jelly and set aside.
Melt the butter to get a brown butter. In a mixer, blend the Frianvit, butter at 50°C and water for 3 minutes at medium speed. Then add the praliné. Pour 120 g of hazelnut financier over the hazelnut streusel, place 110 g of pear jelly on top and then cover with another 120 g of hazelnut financier. Bake at 160°C for 20 minutes.
Spread 80 g of Deli Caramel on the hazelnut financier in the shape of a rosette.
Make a pastry cream with the first 6 ingredients. After baking, add the gelatin mass and butter and mix. Immediately add the whipped cream and pour 140 g into a circle with 14 cm diameter.
Melt all the ingredients at 35°C and add the chopped roasted almonds.
