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Categories:
cake flour sugar eggs water vanilla hazelnuts heavy cream confectioners sugar Strega liqueur bittersweet chocolate
Viewed: 2 - Published at: a year agoIngredients
- 1 1/4 cups cake flour (not self-rising) plus additional for dusting
- 1 1/2 cups granulated sugar
- 6 large eggs, separated
- 2 tablespoons warm water
- 1 teaspoon vanilla
- 4 ounces hazelnuts (1 cup)
- 3 cups chilled heavy cream
- 1/2 cup confectioners sugar
- 1/3 cup Strega liqueur
- 2 ounces fine-quality bittersweet chocolate, shaved
Method
- Preheat oven to 350F and butter a 10- by 2-inch round cake pan or 10-inch springform pan.
- Line bottom with a round of wax paper.
- Butter paper.
- Dust pan with flour, knocking out excess.
- Sift together 1 1/4 cups flour and 2 tablespoons sugar.
- Beat together yolks, 1 cups sugar, and warm water with an electric mixer until thick, pale, and doubled in volume, 5 to 7 minutes.
- Beat in vanilla, then gradually beat in flour on low speed until incorporated.
- Beat whites in a large bowl with cleaned beaters until they hold soft peaks.
- Add remaining 2 tablespoons sugar.
- Beat until whites just hold stiff peaks.
- Fold one third of whites into yolk mixture gently but thoroughly.
- Fold in remaining whites.
- Pour batter into cake pan and bake in middle of oven until pale golden and a tester inserted 1 inch from center comes out with a few crumbs adhering, 30 to 40 minutes.
- Turn off oven and cool cake in oven with door ajar 30 minutes.
- Run a knife around edge of cake and invert onto a rack.
- Remove pan and paper, then cool completely.
- Preheat oven to 350F.
- Toast hazelnuts in a baking pan in middle of oven until golden and skins are blistered, 10 to 15 minutes.
- Wrap nuts in a kitchen towel and let them steam 1 minute.
- Rub nuts in towel to remove loose skins (don't worry about skins that dont come off).
- Grind warm nuts in a food processor until they form a paste and chill until cold.
- Beat 2 cups cream with 5 tablespoons confectioners sugar with electric mixer until it holds stiff peaks.
- Chill until ready to assemble cake.
- Beat remaining cup cream with remaining 3 tablespoons confectioners sugar until cream just holds stiff peaks, then beat in cold hazelnut paste.
- Chill hazelnut filling until ready to assemble cake.
- Trim off any loose, crusty pieces from top and sides of cake.
- Halve cake horizontally with a long serrated knife and remove top half.
- Brush bottom half with two thirds of Strega, then spread all of hazelnut filling over it.
- Cover with top half of cake and brush with remaining Strega.
- Frost side and top of cake with whipped cream.
- Freeze cake until firm, at least 3 hours.
- Let cake stand at room temperature 1 hour before serving, then sprinkle top with chocolate shavings.
