Put the baking sheet into the oven and bake, turning occasionally, until the meringue sauce is slightly yellow and dry body becomes a meringue cake, about 40 to 50 minutes, remove the baking sheet, inverted on a cake plate while it is still hot, cut off the excess along the edges, carefully remove the butter paper, and then put it on a wire rack to cool.
Chinese name
Oven cake
Foreign name
Oven cake
Time
40 to 50 minutes
Level
Dry yellow body becomes meringue
With
Butter and flour in moderation, hazelnuts nuts
Quick
Navigation
Order of PreparationMethod of PreparationFruit Cake
Food Ingredients
Round Cake Baking DishFood ProcessorGlass BowlDepth PanCook's KnifeWhisk Wooden SpoonPainting BrushKnifeMetallic BowlSieveBaking BoardScraperSpatulaTie Wire ShelfButter PaperWide Square-Head KnifeTie Wire ShelfHazelnut Praline Egg WhiteFine Candy Cherry Dessert Cornstarch FrostingLight Butter Egg Whites
Butter and Flour 250g hazelnuts, 300g sugar, 2 tablespoons cornflour, 6 egg whites, 6 egg yolks, 6 egg yolks, 150ml water, 150ml sugar, 3 tablespoons cherry liqueur (kirsch, add more if necessary), 375g light butter
Order of Preparation
1. Prepare the hazelnut meringue
2. Bake
3. Prepare buttercream
4. Combine cakes
5. Decorate
Method of preparation
--Preparation
The cake can be made up to 2 days beforehand, wrapped up tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Just before serving, add frosting and hazelnuts for decoration.
Add at least 1 hour of freezing time
Preparation
1: Butter a baking sheet, line it with parchment paper, then butter and flour it, then pour off any excess flour. Invert a round cake pan and snap it onto the baking sheet, using your fingers to trace a circle along the side of the pan.
2. Toast the hazelnut praline in the oven for 12 to 15 minutes, remove the skins (Method >>, reserving 1/3 for garnish. Mix 1/2 portion of the granulated sugar with the remaining hazelnut praline and place in a food processor.
3. Grind the hazelnut kernels into a crumbly powder, or use a spiral grater to do the same.
4. Put the ground nuts with sugar in a glass bowl and add the cornstarch.
5, egg white into a metal bowl bowl, with a whisk or electric mixer beat until straight, add the rest of the granulated sugar continue to block beat 20 seconds, until the formation of the surface of the shiny meringue sauce until.
6, add 1/3 of the hazelnut puree, mix gently with a spatula, insert one hand from the center and scoop from top to bottom to cover and stir, and one hand in an anticlockwise direction to turn the bowl, and add the rest of the hazelnut puree in 2 batches.
Baking
1. Preheat oven to 130°C (250°F, 1/2 degree gas). Spoon the whisked meringue onto a baking sheet that has already been prepared and drawn in a circle, and scrape with a broad square-ended knife to form a round cake, making 3 before and 3 after.