Tuesday, June 14, 2011

Sweet biscuit and nuts

Serves: 4-5 people Difficulty ': Easy Preparation time: 40 minutes + 5 hours in the refrigerator INGREDIENTS 3 eggs 130gr. 130gr sugar. Hazelnut 130gr. 40 cakes of butter 1 cup sugar 1 bag of vanilla coffee with milk 1 cup of rum 1 pinch of salt Beat the PROCEEDINGS -------------------------- egg yolks and sugar in a bowl until it is frothy.

Toast the hazelnuts in the oven at medium heat for 15 minutes, then remove the skins. Grind in a mortar (better than in the mixer, and if 'possible). Work the butter, you have softened at room temperature until it is creamy. Add the beaten egg yolks and crushed nuts, then stir again mixing thoroughly.

Add rum, stir gently and stir in the egg whites until stiff steadfast. Wet Cookies, very quickly, one latte in one previously sweetened and flavored with vanilla, then line a 20cm square tin. side. Spread on bottom of a layer of cream biscuits, make another layer of biscuits and even a cream and then finish with a layer of biscuits.

Cover with a sheet of aluminum foil, place a weight on the mold and place the cake in the refrigerator for 5 hours. To put on a plate passed around, inside the mold, the blade of a knife dipped in hot water and place above the ground on a towel soaked in hot water and squeezed.

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