Hello my dear readers,
This post is about a very special love from my past. And the name is…
If you never heard about this torte, please keep reading.
It is a very special and unique torte and you will love it.
So,let’s not waste our time, let’s start our baking show.
3-2-1 Havana Torte starts right now.
1/2 cup sugar
1/2 cup flour
4 cups milk (1L)
1 1/2 cups sugar
4 pouches gelatine (small bags – 7gr each or 28 gr for 4)
2 cups whip cream
1 1/2 cup blanched hazelnuts (toasted)
1 1/8 cup sugar
1/4 cup water
Preheat oven to 350 F.
Line 9 inch cake pan with parchment paper.
Using a bowl of a stand mixer beat 3 eggs for a minute. Add 1/2 cup sugar and beat for about 8 minutes on high speed. (use whisk attachment)
Sift 1/2 cup flour and add to eggs mixture.
Important: Do not use mixer at this point. Use a spatula to mix flour into eggs mixture.
Be sure that no streaks of flour remain.
Bake at 350 F for about 17 to 20 minutes.
Boil 4 cups of milk and 1 1/2 cups sugar. Set aside for 2 minutes or until you make gelatine.
4 pouches of gelatine and 1/2 cup boiling water mix until gelatine completely dissolved.
Add gelatine to milk /sugar mixture and keep mixing together on medium heat for about 5 minutes.
The mixture will set. Cool it.
IMPORTANT: You don’t want milk to boil, so be careful!
Whip 2 cups of whip cream.
Add whipped cream to cool gelating mixture.
Mix everything together.
Heat sugar and water over high heat, swirling, until sugar dissolves.
Bring to a simmer and cook until medium amber.
Add hazelnuts and stir.
Pour mixture onto a baking sheet with parchment paper.
Be sure to separate hazelnuts.
Break apart and put in bowl of a food processor.
Pulse for a few seconds until you get a fine ground.
Yellow Cake + Half Filling + 3/4 cup groundHazelnut Mixture+Second part of filling+Hazelnut Mixture
Optional:You can top with whipping cream.
Refrigerate over night.
To print this recipe please check the box below.
Take a close look…
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Love and hugs
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