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Solothurner Nusstorte (Solothurn Hazelnuts Gateau)
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients:
-----BASE AND TOPPING----- 3
Egg whites 100
grams
Sugar 100
grams
Hazelnuts,
ground
20
grams
Cornflour
-----BUTTER CREAM----- 150
grams
Unsalted butter 120
grams
Icing sugar 50
grams
Hazelnuts,
roasted and
coarsely ground
-----SPONGE----- 150
grams
Butter 150
grams
Sugar 3
Eggs,
separated
100
grams
Flour 20
grams
Cornflour 50
grams
Hazelnuts,
roasted and
ground
Directions:
For a 22 cm diameter tin
Base topping
Beat the egg whites and sugar to a stiff meringue (adding sugar gradually) and fold in the hazelnuts and cornflour.
Mark 2 circles, 22 cm diameter, on a greased and floured baking tray. Using a plain nozzle, pipe the mixture onto the tray, covering the two circles to a depth of 1/2 cm.
Bake for 12 to 15 minutes at 160 oC, then remove from the baking tray WHILST HOT. Allow to cool.
When cold, spread a thin layer of butter cream on one circle, cover with the sponge (recipe below) and then spread a layer of butter cream over the sponge. Place the second circle on top, mask the sides with butter cream and coat these with the coarsely ground hazelnuts (roasted). Dust the finished gateau with icing sugar.
Sponge
Cream the butter and sugar. Add the egg yolks one at a time and continue beating. Mix the flour, cornflour and hazelnuts together. Fold the dry ingredients and the stiffly beaten egg whites into the creamed mixture alternately. Pour into a greased sponge tin (22 cm diameter) and bake for 20 minutes at 160-170 oC.
Source: Culinary art and traditions of Switzerland, Pro Gastronomia 1992,
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