A delicious cake made with hazelnuts, filled with a delicate lemon and vanilla cream and fresh strawberries.
Ingredients:
Dacquoise:
- Egg whites – 6
- Sugar – 150 g
- Powdered sugar – 100 g
- Butter – 1 tablespoon
- Wheat flour – 2 tablespoons
- Hazelnuts – 200 g
Cream:
- Egg whites – 6
- Sugar – 80 g
- Vanilla sugar – 2 packets
- Lemon juice – 50 ml
- 30% cream – 600 ml
- Strawberries – 300 g
- Water – 50 ml
- Gelatin – 12 g
For Decoration:
- Strawberries – 15 g
- Fresh mint – 2 g
- Powdered sugar – a pinch
Preparation:
Dacquoise:
- Grind 150 g of hazelnuts into flour. Chop or grind the remaining 50 g coarsely.
- Beat room temperature egg whites while gradually adding granulated sugar. Beat until stiff peaks form.
- Mix hazelnut flour with powdered sugar, then gently fold them into the beaten egg whites until you get a smooth batter.
- Divide the batter into two parts. Pipe two discs of meringue mixture onto buttered and floured 26 cm diameter cake pans using a pastry bag.
- Sprinkle one of the discs with the chopped hazelnuts.
- Bake both discs in an oven preheated to 180°C (with convection) for 30-35 minutes. Let the discs cool after removing them from the oven.
Cream:
- Beat egg yolks with sugar and vanilla sugar over steam until the sugar dissolves. Add lemon juice to the yolks.
- Beat the mixture over steam until it becomes fluffy. Once it starts thickening, add the soaked gelatin. Mix well.
- Remove the mixture from heat and let it cool (to about 35-40°C).
- Whip the cream until stiff peaks form.
- Mix a bit of whipped cream vigorously with the cooled yolk mixture. Then gently fold in the rest of the whipped cream.
- Pour the cream onto the disc without hazelnuts in a cake pan. Arrange the strawberries, cut into larger cubes, on the cream. Press them into the cream using a spatula.
- Cover the cream with the hazelnut disc. Refrigerate the cake for about 2 hours.
- After removing the cake from the refrigerator, dust it with powdered sugar and decorate it with strawberry quarters and mint leaves.
