Hazelnut tart with Canache-cream
Cakes in formServings: 1 portion(s)
Ingredients for Hazelnut tart with Canache-cream
| Canache-cream | ||
| optional | Powdered sugar for garnish | |
| optional | Hazelnuts for garnish (chopped) | |
| 10 | g | Sugar |
| 150 | g | Hazelnuts (chopped and roasted) |
| 2.5 | dl | Cream |
| 20 | g | Chocolate |
| 250 | g | Egg white |
| 50 | g | Wheat flour |
| 60 | g | Soft nougat |
| 75 | g | Bitter lot 00 (marzipan) |
Instructions for Hazelnut tart with Canache-cream
To prepare the Hazelnut tart with Canache-cream recipe, please follow these instructions:
Cream: Boil the cream with the sugar and add the nougat and chocolate. Give it all a rehash and cool to + 5 degrees in the refrigerator-make it like the day in advance.
Flan: egg white and sugar whisked into solid foam. Bitter mass (chilled) rives on a Slaw iron and flips along with the toasted hazelnuts and flour gently in. Udsmøres on wax paper in a circle with a diameter of 16-18 cm and a thickness of ¾-1 cm. Used 3 bottoms per pie.
Bake at 160 Gr. in ca. 35-40 min. After cooling whipped Canache-cream. Bottoms are added together with the cream and the edge lubricated nicely smooth with cream. Strew the upper surface with icing sugar and garnish, if desired. cake with toasted chopped hazelnuts.
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