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---------- Recipe via Meal-Master (tm) v8.02
Title: SOLOTHURNER NUSSTORTE (SOLOTHURN HAZELNUTS GA
Categories: Swiss, Cakes
Yield: 8 servings
---------------------BASE AND TOPPING---------------------
3 Egg whites
100 g Sugar
100 g Hazelnuts, ground
20 g Cornflour
-----------------------BUTTER CREAM-----------------------
150 g Unsalted butter
120 g Icing sugar
50 g Hazelnuts, roasted and
-- coarsely ground
--------------------------SPONGE--------------------------
150 g Butter
150 g Sugar
3 Eggs, separated
100 g Flour
20 g Cornflour
50 g Hazelnuts, roasted and
-- ground
FOR A 22 CM DIAMETER TIN BASE TOPPING: Beat the egg
whites and sugar to a stiff meringue (adding sugar
gradually) and fold in the hazelnuts and cornflour.
Mark 2 circles, 22 cm diameter, on a greased and
floured baking tray. Using a plain nozzle, pipe the
mixture onto the tray, covering the two circles to a
depth of 1/2 cm. Bake for 12 to 15 minutes at 160 oC,
then remove from the baking tray WHILST HOT. Allow to
cool. When cold, spread a thin layer of butter cream
on one circle, cover with the sponge (recipe below)
and then spread a layer of butter cream over the
sponge. Place the second circle on top, mask the sides
with butter cream and coat these with the coarsely
ground hazelnuts (roasted). Dust the finished gateau
with icing sugar. SPONGE: Cream the butter and sugar.
Add the egg yolks one at a time and continue beating.
Mix the flour, cornflour and hazelnuts together. Fold
the dry ingredients and the stiffly beaten egg whites
into the creamed mixture alternately. Pour into a
greased sponge tin (22 cm diameter) and bake for 20
minutes at 160-170 oC.
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