Hazelnut Coffee Delight (Print Version)
# Ingredients:
01 -
7 eggs.
02 -
240 grams sugar.
03 -
2 teaspoons bitter almond extract.
04 -
175 grams hazelnut powder.
05 -
2 tablespoons fine breadcrumbs.
06 -
20 grams butter for greasing the pan.
07 -
2 tablespoons flour for dusting the pan.
08 -
50 grams roasted hazelnuts.
09 -
50 grams salted butter.
10 -
50 grams plain flour.
11 -
50 grams brown sugar.
12 -
6 egg yolks.
13 -
500 ml whole milk.
14 -
300 grams softened butter.
15 -
2 tablespoons instant coffee.
16 -
150 grams granulated sugar.
17 -
40 grams corn starch.
18 -
200 grams praline chocolate.
19 -
125 grams crushed lace crepes.
# Instructions:
01 -
Turn on the oven to 180°C. Separate the eggs and beat the yolks with 140 grams of sugar. Stir in the hazelnut powder, breadcrumbs, and almond extract. Whip up the egg whites with the rest of the sugar, then gently fold them in.
02 -
Grease a pan with butter and sprinkle with flour. Pour in the batter, bake for an hour and 15 minutes, and let it rest for 12 hours before using.
03 -
Combine roasted hazelnuts, butter, plain flour, and sugar in a mixing bowl. Bake at 180°C for about 10 minutes.
04 -
Melt the praline chocolate, stir in the crushed crepes, spread it out, and chill it in the fridge.
05 -
Heat milk with instant coffee in a pot. Mix the egg yolks, sugar, and corn starch together. Pour in the milk, cook until it thickens, then blend in butter a bit at a time.
06 -
Slice the biscuit into three layers. Stack them alternately with cream and praline in between. Cover it all with cream and refrigerate for four hours.
07 -
Dust the top with streusel, powdered sugar, and any festive decorations you like.
# Notes:
01 -
Letting the cake rest is super important to keep it soft.
02 -
You can make the dessert 2 days ahead without any issues.