Paulina
"This is my place under the sun"
Ingredients:
6 egg whites
250g sugar
50 g flour
150 g chopped peanuts
50 g icing sugar
1/2 tss vanilla sugar
Cream:
250 g unsalted butter
225 g sugar
6 egg yolks
150 ml milk
400 ml double cream
200 g dark chocolate or 1/3 cup cocoa powder
2 tbs Cognac
Meringues:
Rest time for the egg whites: 1-2 days room temperature
Put egg whites in a jar, cover with a cling film and make several holes in it.
Next day, mix flour, nuts and 185 g sugar.
Heat the oven to 150 C. Prepare baking sheet with two rounds of baking moulds - 23 cm and 20 cm in diameter.
Mix egg whites into the light consistency, then add a little bit of sugar powder and beat until the mass becomes shiny. Finally, add vanilla sugar.
Add a mixture of nuts and stir very carefully with a spatula.
Divide the dough between the two cooking forms and put into the oven. Bake for 1,5 - 2 hours.
Remove the baking forms from the oven and leave to stand for 12-24 hours.
ButterCream:
Pour milk into the saucepan and add sugar (225 g). Cook on medium heat, stirring continuously before boiling. Beat the egg yolks for 5 minutes. The mixture should double in volume. Cool to room temperature.
Blend the butter with a blender until it is smooth. Slowly add milk mixture and beat to a loose, creamy consistency. Finally, add vanilla extract and cognac (if you use it).
Chocolate cream:
Boil the double cream and pour over 150 g of chocolate. Leave to stand for 2 minutes, then stir until it is solid. Cool to room temperature and place in the refrigerator, it must be very cold before mixing. It is the best to do this in the evening so that it stays in the refrigerator over night .
Remove the chocolate cream from the refrigerator and mix it with a blender to a whipped cream consistency.
Assembly of the cake:
Place the first meringue (bigger one). Spread the cognac cream generously over it and place the second meringue (smaller).
Cover the sides and top of cake with the chocolate cream.
Cover the sides of the cake with the remaining crumbs of meringue .(Cut from the bigger meringue).
Use your imagination to decorate the cake.
ENJOY!
* Recipe notices coming from :
