Ingredients
1 1/4 cups hazelnuts, toasted, finely
ground
1 3/4 cups walnuts, toasted, finely
ground
1 1/2 cups confectioners' sugar, sifted,
plus more for dusting
9 large eggs, separated, room
temperature
1 1/4 teaspoons salt
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 1/4 cups sifted cake flour (not
self-rising)
Directions
1. Preheat oven to 350 degrees. Line two
10-by-15-inch rimmed baking sheets with parchment paper, allowing 2 inches to
hang over each short side; set aside.
2. Whisk nuts and confectioners' sugar in a
bowl; reserve 1/2 cup, and set aside. Put yolks and remaining nut mixture into
the bowl of an electric mixer fitted with the whisk attachment. Beat on
medium-high speed until pale, about 3 minutes; transfer to a large bowl.
3. Put egg whites and salt into the clean
bowl of the electric mixer fitted with the whisk attachment, and beat on medium
speed until foamy. Raise speed to medium-high. Gradually add granulated sugar,
and beat until stiff peaks form. Beat in the vanilla.
4. Fold egg whites into yolk mixture in two
additions. Whisk flour and remaining nut mixture in a small bowl; fold into egg
mixture in two additions.
5. Transfer half the batter to a pastry bag
fitted with a 5/8-inch plain tip (such as Ateco #808). Starting in one corner
of a prepared baking sheet, pipe batter in diagonal lines, filling sheet.
Repeat with remaining batter in second baking sheet. Bake until pale golden,
about 15 minutes. Lift parchment onto wire racks, and let cakes cool
completely.
6. Using a serrated knife, trim edges of
cakes to be straight. Halve cakes crosswise. Place one half on a serving plate.
Brush with 1/4 cup hazelnut syrup. Spread 1 1/2 cups caramel cream over top.
Sprinkle with 1/2 cup praline. Repeat to make two more layers of each. Top with
remaining cake half. Refrigerate 2 hours (or overnight). Dust with
confectioners' sugar, and garnish with praline
credit to : marthastewart.com
No comments:
Post a Comment