Almond-hazelnut cake (+/- 5 cakes)
Almond meringue
400 g egg white
400 g caster sugar
700 g almond meal
80 g flour
Preparation:
Beat the egg whites and fold in the flour and the almond meal. Pipe into moulds with a diameter of about 16 cm and bake at 170°C for about 15 to 20 minutes
Hazelnut crème au beurre
600 g milk
660 g sugar
2 vanilla beans
7 egg yolks
60 g sugar
1.5 kg butter
Preparation:
Bring the milk, the sugar and the vanilla beans to the boil. Stir with a wooden spoon and then let cool to 20°C. Beat the egg yolks and the sugar and add to the milk. Then beat 1.5 kilos of butter until airy, add the above mixture and end with the hazelnut paste (season to taste).
Recipe: Peter De Groote en Jan Deschepper (Ten Dauwe)
