Solothurner Nusstorte Solothurn Hazelnuts Gateau

Serving Size : 8
Ingredients

for prepare Solothurner Nusstorte Solothurn Hazelnuts Gateau

:

Amount	Measure	Ingredient - Preparation Method
BASE AND TOPPING solothurner nusstorte solothurn hazelnuts gateau
3		egg whites
100	gram	sugar
100	gram	hazelnuts - ground
20	grams	corn flour
BUTTER CREAM solothurner nusstorte solothurn hazelnuts gateau
150	gram	unsalted butter
120	gram	icing sugar
50	grams	hazelnuts - roasted and
coarsely ground SPONGE solothurner nusstorte solothurn hazelnuts gateau
150	gram	butter
150	gram	sugar
3		eggs - separated
100	gram	flour
20	grams	corn flour
50	grams	hazelnuts - roasted, 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 corn flour (corn starch in American). 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 160C, 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, corn flour 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 160-170C. Source: Culinary art and traditions of Switzerland, Pro Gastronomia 1992,

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