Ingredients
Crust:
- 100 g egg whites
- 85 g sugar
- pinch of salt
- 15 g chopped dried figs
- 35 g ground hazelnuts
- 25 g ground walnuts
- 15 g ground almonds
- 25 g flour
White cake:
- 3 eggs
- 120 g sugar
- 120 g flour
- 1 tbsp melted butter
- pinch of baking powder
Cream:
- 10 egg yolks
- 300 g sugar
- 20 g vanilla sugar
- 0.5 l milk
- 500 g mascarpone
- 15 g gelatin
- 0.5 l whipped cream
- 2 tbsp orange puree
Preparation
Crust: Beat the egg whites with sugar until stiff, add the nuts, flour, and dried figs and bake at 180°C for 30 minutes.
White cake: Beat the eggs with sugar well, add the flour, baking powder, and butter, combine gently, and bake at 180°C for 20 minutes.
Cream: Cook the milk with egg yolks and sugar. Chill the mixture and then add the mascarpone, gelatin, and lightly whipped cream. Divide the cream frosting into two dishes and add the orange puree into one.
To combine
Press the crust into the bottom of a cake tin, spritz with amaretto, then add the mascarpone cream filling, followed by the white cake layer, and finally top with the orange cream frosting. Chill thoroughly.
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