Dessert
Elvezia cake
Advanced
130 min
1 Portions
Ingredients:
PREPARATION
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.
In the meantime, turn on the oven at 180°C. Pour the mixture into a piping bag with a small nozzle.
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.
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.
Continue whipping until it becomes puffy and thick for about 10 minutes.
Next, prepare the cream by creaming the butter with sugar and vanilla.
Compose the cake by spreading half the cream on one disc, add half the chopped chocolate and half the Zabaglione.
Cover with the second disc and repeat, setting aside 1 tablespoon of cream.
Cover with the third disc, spread the remaining spoonful of cream around the edge of the cake and top with chopped hazelnuts.