Chocolate wafers with nut cream

For 12 pieces
  • 2 eggs (size M)
  • 80 g Sugar
  • 40 g flour
  • 25 g cornstarch
  • 1/2 TL Baking powder
  • 750 g whipped cream
  • 1 Parcel Vanillin sugar
  • 3 packet Cream stabilizer
  • 150 g ground hazelnut kernels
  • 100 g whole milk couverture
  • 10 g coconut fat
  • 15 Hazelnut kernels
  • 50 g Dark chocolate couverture
  • 50 g white couverture
  • baking paper
  • extra strong aluminum foil
90 minutes
eggs separate. Beat the egg white and 1 1/2 tablespoons of water until stiff, sprinkling in 50 g of sugar. Stir in egg yolks. Mix the flour, starch and baking powder and fold into the mixture. Line half of the baking sheet with baking paper, fold a rail made of aluminum foil and place in front of the baking paper. Spread the mixture evenly on the laid out half. Bake the sponge cake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 8 minutes. Take out and let cool down. In the meantime, whip the cream until stiff and pour in the vanilla sugar, 30 g sugar and cream setting and carefully fold in the ground hazelnuts. Chill the nut cream. Remove the sponge cake from the baking paper and place on a large board. Possibly enclose with a baking frame. Spread the cream mixture on top and smooth it out. Chill the cake for 1 hour. Roughly chop whole milk couverture and melt with coconut oil over a warm water bath and let cool slightly. Spread the couverture on the cake except for 1 tablespoon, smooth it out with a palette and refrigerate for 1 hour. Pull the hazelnuts through the rest of the couverture and place on a small plate lined with baking paper and chill. Chop the dark and white couverture, melt each over a warm water bath. Place alternating strips on a marble board, spread thinly and refrigerate. When the couverture is just firm, peel off the rolls with a spatula. Refrigerate. Take the cake out of the fridge, cut into pieces and decorate with the coated hazelnuts and chocolate rolls
Wait 2 hours
1 piece approx:
  • 430 kcal
  • 1800 kJ
  • 6 g protein
  • 34 g fat
  • 24 g carbohydrates


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