Hazelnut foam cake with chocolate caramel crunch ice cream
- 90 grams of hazelnuts
- 240 grams of fine granulated sugar
- 4 proteins
Hazelnuts brown in the oven and allow to cool.
Then grind in the Magimix.
Beat the egg whites with the sugar to a firm foam and spatula the nuts through.
Put the mass in a piping bag and spray nice round shapes
Bake the circles for 60 minutes in a 140 degree oven. After an hour the oven is allowed off, but the hazelnut foam remains in the oven for another half an hour to dry a little afterwards.
coffee butter cream
- 200 grams of butter (room temperature)
- 300 grams of icing sugar
- 2 cups of coffee caramel.
Coffee caramel can be made by boiling 1 liter of coffee with 500 grams of sugar until a syrup develops.
Make a butter cream from these ingredients.
Finishing and presentation
Build the cake on layer by layer and garnish according to your own insight.
Serve with scoop of Crème de la Crème ice cream chocolate caramel crunch