Cake “Autumn Waltz” – recipe

INGREDIENTS

On the cake diameter 26

Biscuit “Nut sponge”:

yolks -6sht

Sugar 65g

Proteins -6sht

Sugar 65g

Hazelnut peeled, chopped (small pieces) -150g

Almond flour -150g

Flour -45g

Cream:

Apricots – 400g

Prunes -350g

Apelsin- 1pc (large)

Allspice – 5pcs (peas)

Carnation but.- 5pcs

Cognac – 1st.l.

Yolks – 3pc

Milk – 170ml

Butter -100g

Hazelnut – 140g

Sugar -140g

Impregnation:

Sugar – 70g

Water – 100g

Tea – 2ch.l.

For the decorations – chopped pistachios …

Cooking method:
Biscuit “Nut sponge”:

Sift flour, mix with almond flour and chopped hazelnuts.

Beat egg yolks with sugar until fluffy. Protein Whip with sugar for meringue. Half meringue add the yolks, then enter the nut-flour mixture, in parts very carefully, the rest of the meringues. Mix until uniform. Pour in the form of a ring with a diameter 26. TEXT at 180gr – 25-30 minutes. Remove, cool, remove from the ring, cut into 3 cake.

Cream:

Apricots and Prunes wash, dry pour orange juice, put the spices. Boil for 3-4 minutes, remove from heat and leave to infuse for 1 hour, then grind in a meat grinder (remove the spices).

From nuts and sugar to make a roasted nuts, cool and grind in a coffee grinder and mix with fruit stuffing.

From egg yolks and milk to cook English sauce (egg yolks grind whisk, add 1 teaspoon of sugar, pour the boiling milk in a thin stream, put on the stove and boil down until slightly thickened) enter into mincemeat, after introducing the softened butter and stir until smooth, lush masses.

Impregnation:

Sugar + water on the fire to boil 2 minutes, brew tea syrup. Post a minute to stand up drain, cool.

Assembly:

Korzh slightly impregnate impregnated smear cream.

Decor:

According to my idea should be berries, but in such a cold unfortunately I was not able to buy them, so the cost minimalist set.

The cake is very tasty and not calories.

Bon Appetit!