Ingredient: of Egg whites

Quality, authenticity, excellence
Elvezia cake

Dessert

Elvezia cake

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

130 min

Servings:

1 Portions

Ingredients:

300 g of Almond flour
100 g of sugar
300 g of Egg whites
370 g of Icing sugar
2 Packets of vanilla
4 Egg yolks
50 ml of White wine
200 g of Butter at room temperature
50 g of Dark chocolate chips
50 of Finely chopped hazelnuts

PREPARATION

1

Start by whipping the egg whites with the caster sugar, then add the icing sugar and whip for another minute. Add the almond flour and vanilla, stirring gently.

2

In the meantime, turn on the oven at 180°C. Pour the mixture into a piping bag with a small nozzle.

3

On baking paper, form the three 26 cm circles in a tight spiral from the centre. Bake in a ventilated oven for 15 minutes. Then take them out of the oven and leave to cool.

4

On the other hand, prepare the Zabaglione by beating the egg yolks with the sugar for at least 5 minutes. Add the white wine and place over the heat in a bain-marie.

5

Continue whipping until it becomes puffy and thick for about 10 minutes.

6

Next, prepare the cream by creaming the butter with sugar and vanilla.

7

Compose the cake by spreading half the cream on one disc, add half the chopped chocolate and half the Zabaglione.

8

Cover with the second disc and repeat, setting aside 1 tablespoon of cream.

9

Cover with the third disc, spread the remaining spoonful of cream around the edge of the cake and top with chopped hazelnuts.

Condividi:

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