Happy Easter to everyone! Many Greetings! I guess now we have given in to the table: I do not know about you, but I casatiello between, lamb, and tortellini soup I made the very rude ^ _ ^ Then I'm a Neapolitan atypical. The famous pastiera, which I think many of you know, I can not even smell it, it really is one of the few sweets I do not like at all. Then, after the Sacher, I consoled with another great Austro-Hungarian Empire: the Esterhàzytorte! You do not know, but when I lived in Vienna ate as many industry with disastrous consequences on my line and do it again has always been a ball. Another great Austro-Hungarian empire that will soon Biedermeiertorte is the absolute most delicious cake in the face of the earth, so be prepared, mine is a threat!
For now get this super high-calorie pie, all mixed with my best wishes for a happy Easter and Easter Monday!
Esterhàzytorte (For a cake of 22 cm in diameter)
Ingredients for 5 discs merinagata hazelnut paste:
150 g of finely chopped hazelnuts
240 g sugar 80 g flour 10 egg whites at room temperature
250 g
butter Preheat oven to 180 degrees. Melt the butter in a double boiler and in the meantime beat the egg whites with sugar. Let it cool to join the butter and flour and some of the nuts. With a spatula, slowly incorporate the butter mixture with the whites trying to remove them as little as possible. Finish by adding the remaining hazelnuts. Divide this mixture into 5 cakes (preferably a hinged) of 22 cm in diameter, or one pan for 5 batches and cook for about 20 minutes, more minutes minutes less: the layer must be about half a centimeter thick and cooking regulator with color, be caramel. Once baked, let cool disks of dough on a grid. Do not superimpose or are attacked, I recommend you use the baking paper! If you want you can make the discs even the night before, so do not be killing me at work all together!
Ingredients for vanilla butter cream (recipe Mr. Hermé):
600 g sugar 250
gdi
water from the pulp of a vanilla bean (I used the fragrant of Madagascar who sent me Ele)
7 medium fresh egg at room temperature
490 g soft butter in a saucepan
Pour the water, sugar and vanilla bean pulp. Boil without stirring for 10-15 minutes. At the same time and slowly beat the egg yolks with the mixer just to break them. Pour in the hot syrup into egg yolks, being careful not to happen on the whips and beat at medium speed between the fast until the mixture is cold (everything will last approximately 10 minutes, I recommend the whole must be cold!) . Meanwhile, using a spatula to work a little 'butter to make it soft. Now adjust the mixer on slow to incorporate the butter into about 12 times, each time letting the little piece of butter melts well. The cream should be smooth and consistent: if it were too soft to be stretched out enough to put a bit 'in the fridge and ready to use the working a bit' with a spatula or the mixer.
Assembly and finishing of sweet paste sugar
necessary to cover only the top of the cake
1 tablespoon apricot jam
150 g dark chocolate 100 g hazelnuts
With the help of a ring of 22 cm in diameter stacked disks interspersed by layers of pastry cream. Warning: I am the first and the last album I left them the same diameter of the ring, while the other 3, the central ones, I've had a few 'smaller ... aesthetic questions, but wanting what you can do you like. If you like I did in the interval between the pastry disk and the ring should put the butter cream, maybe, help you with a pastry bag. Other tricks: not to make the cake too high and too heavy, the cream should be more or less the same thickness. Once finished with the last layer, brush them with the jam. Roll out the dough with sugar and arrange on the cake with the help of the ring cut the excess dough and refrigerate to settle. Meanwhile, melt half the chocolate in a water bath and the other half it all flakes. Remove the cake from the fridge and lift the ring. With the help of a cone or a pastry bag with a spout Pour the chocolate tiny little narrow, parallel stripes. Then quickly, before it hardens, pulling perpendicular to the first chocolate on one side then the other with the help of a toothpick. Adhere the hazelnuts on the sides of the cake and decorate top with chocolate shavings. Phew, and that's all that hard work! ^ _ ^ Still a lot
wishes to all!! A big kiss and see you soon!!
For now get this super high-calorie pie, all mixed with my best wishes for a happy Easter and Easter Monday!
Esterhàzytorte (For a cake of 22 cm in diameter)
Ingredients for 5 discs merinagata hazelnut paste:
150 g of finely chopped hazelnuts
240 g sugar 80 g flour 10 egg whites at room temperature
250 g
butter Preheat oven to 180 degrees. Melt the butter in a double boiler and in the meantime beat the egg whites with sugar. Let it cool to join the butter and flour and some of the nuts. With a spatula, slowly incorporate the butter mixture with the whites trying to remove them as little as possible. Finish by adding the remaining hazelnuts. Divide this mixture into 5 cakes (preferably a hinged) of 22 cm in diameter, or one pan for 5 batches and cook for about 20 minutes, more minutes minutes less: the layer must be about half a centimeter thick and cooking regulator with color, be caramel. Once baked, let cool disks of dough on a grid. Do not superimpose or are attacked, I recommend you use the baking paper! If you want you can make the discs even the night before, so do not be killing me at work all together!
Ingredients for vanilla butter cream (recipe Mr. Hermé):
600 g sugar 250
gdi
water from the pulp of a vanilla bean (I used the fragrant of Madagascar who sent me Ele)
7 medium fresh egg at room temperature
490 g soft butter in a saucepan
Pour the water, sugar and vanilla bean pulp. Boil without stirring for 10-15 minutes. At the same time and slowly beat the egg yolks with the mixer just to break them. Pour in the hot syrup into egg yolks, being careful not to happen on the whips and beat at medium speed between the fast until the mixture is cold (everything will last approximately 10 minutes, I recommend the whole must be cold!) . Meanwhile, using a spatula to work a little 'butter to make it soft. Now adjust the mixer on slow to incorporate the butter into about 12 times, each time letting the little piece of butter melts well. The cream should be smooth and consistent: if it were too soft to be stretched out enough to put a bit 'in the fridge and ready to use the working a bit' with a spatula or the mixer.
Assembly and finishing of sweet paste sugar
necessary to cover only the top of the cake
1 tablespoon apricot jam
150 g dark chocolate 100 g hazelnuts
With the help of a ring of 22 cm in diameter stacked disks interspersed by layers of pastry cream. Warning: I am the first and the last album I left them the same diameter of the ring, while the other 3, the central ones, I've had a few 'smaller ... aesthetic questions, but wanting what you can do you like. If you like I did in the interval between the pastry disk and the ring should put the butter cream, maybe, help you with a pastry bag. Other tricks: not to make the cake too high and too heavy, the cream should be more or less the same thickness. Once finished with the last layer, brush them with the jam. Roll out the dough with sugar and arrange on the cake with the help of the ring cut the excess dough and refrigerate to settle. Meanwhile, melt half the chocolate in a water bath and the other half it all flakes. Remove the cake from the fridge and lift the ring. With the help of a cone or a pastry bag with a spout Pour the chocolate tiny little narrow, parallel stripes. Then quickly, before it hardens, pulling perpendicular to the first chocolate on one side then the other with the help of a toothpick. Adhere the hazelnuts on the sides of the cake and decorate top with chocolate shavings. Phew, and that's all that hard work! ^ _ ^ Still a lot
wishes to all!! A big kiss and see you soon!!
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