4 eggs, separated
8 tbs of xylitol sweetener
1 tsp vanilla
2 cups finely ground hazelnuts
pinch of salt
1 tsp of baking powder
4 tablespoons hazelnut oil or grape seed oil
milk chocolate buttercream
1 bar of milk chocolate (3.5 oz.)
1 cup of mascarpone
fruit of the forest buttercream
1 cup fruit of the forest mousse
1 bar of white chocolate (3.5 oz.)
1 cup of mascarpone
1-2 cups fruit of the forest frozen
I dare say this on is one of the best cakes I have ever made. The combination of tangy fruit of the forest buttercream with milk chocolate and hazelnuts is simply divine. This ia a dessert in line with the keto diet – it is grain free, refined sugar free , well the only sigar we have got here is the one coming from the chocolate. Well, let us assume it is healthy, yet very decadent on the other side. After all we all need a little bit of indulgence these days. I have tried the nut genoise so many times, so i believe my way with it is quite foolproof. The batter is quite easy to imake. Only hazelnut flour, eggs, sweetener and oil from hazelnuts. This is going to be a center piece on a dessert table come the holidays.
Split the eggs. Beat the egg whites until stiff and put aside. Place the yolks in a separate bowl. Whip the egg yolks with xylitol sweetener until pale and trippled in volume. To the yolks, add the vanilla together with ground hazelnuts, salt and baking powder. Mix thoroughly, scraping down the batter from of the sides of the bowl. Add 4 tablespoons of hazelnut oil. Finally, mix in gently the beaten egg whites in 3 portions. Pour the batter into two well buttered pans with removable bottoms and bake in a preheated oven at 180 degrees for about 35-40 minutes or until toothpick inserted in the cake comes out clean. Once cooled, cut the cakes in half horizontally or leave the as they are. Place one piece of the cake on a plater, spread some buttercream on top and cover with another piece and continue spreading the buttercream alternatively on each layer. Adorn the sides with the cream or leave them naked, top the cake with frozen fruit of the forest.
Milk chocolate buttercream – melt the milk chocolate in abowl placed over a pan of simmering water, mix in the mascarpone cheese and beat until you have a homogenous buttercream.
Fruit of the forest buttercream – beat the eggs and fruit of the forest mousse in a bowl, placed over the pot with simmering water. Beat until the mixture gets thick and pale and then pass it through a fine meshed sieve to get rif of any impurities. Break the white chocolate into pieces and combine with the fruit of the forest curd and mix until the chocolate dissolves and all the ingredients are incorporated into a homogenous cream. Mix in mascarpone cream. Let it cool and thicken before using.
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