Dušica torte

Ingredients

Cake layers:

12 egg whites

200g sugar

280g hazelnuts, toasted, peeled and ground

2 tbs cornstarch

Praline:

200g sugar

150g walnuts, coarsely chopped

French buttercream:

12 egg yolks

150g sugar

2 tbs cornstarch

80ml water

250 g butter

100g powdered sugar

Preparation

With the electric mixer whisk the egg whites for about 5 minutes until fluffy.

Gradually add sugar, continually beating the egg whites until stiff peaks form.

In a separate bowl, combine hazelnuts and corn-starch, and then gently fold into the egg whites mixture.

Cut the parchment paper into 6 equal ø24cm circles. Spread equal amounts of the cake layer mixture onto the circles and bake each layer in the oven for 6-8 minutes at 200˚C or until slightly golden-brown. Cool the layers completely.

For the praline, melt the sugar over medium-high heat, stirring until it has dissolved and deep amber in colour. Stir in walnuts.

Spread mixture onto prepared parchment paper sheet. Leave to cool completely and harden.

When cooled, coarsely grind in the food processor. Set aside.

For the French butter cream, with electric mixer whisk the egg yolks for about 5 minutes or until pale and fluffy.

Gradually, whisking all the time, add cornstarch.

In a small saucepan, combine sugar and water, and cook over medium heat, stirring constantly, until sugar melts. Bring to the boil and boil it for 5 minutes. Do not stir.

Pour the hot sugar syrup in a slow stream, whisking constantly, to the egg yolks mixture. Continue to whisk for about 8 minutes, until the cream is cool and thick.

In a separately bowl, mix butter and powdered sugar until fluffy.

Gradually, spoon by spoon, add the egg yolks cream, whisking after each addition until the ingredients combine.

Assembling the cake:

Carefully remove the parchment paper from cake layers.

Assembling the cake:

Carefully remove the parchment paper from cake layers.

Place one cake layer on the serving plate; spread 1/6 of the French butter cream over top. Sprinkle with 1/6 of the praline, repeat the process with the remaining layers.

Spread the last amount of the frosting over the top and sides of the torte.

Decorate and leave in a cool place for at least 30 minutes.

Easy recommendation I: you can toast hazelnuts in the microwave oven, then, while still hot, wrap them with a tea towel and rub them to until the skin falls off.

Easy recommendations II: use eggs that are a few days old at room temperature as these will whisk to a greater volume. A glass or stainless steel bowl are better for whisking egg whites in than a plastic bowl (it is harder to keep it grease free).

Easy recommendation III: you can prepare cake layers and praline a day earlier. Place parchment paper between each layer and store in a cool place. Keep ground praline in a paper bag.

Easy recommendations IV: Try to divide the French buttercream evenly into six parts. Leave a little bit more for the last layer so that there is enough for coating sides of the cake as well.