Giant Balisto

Ingredients

Directions

1. 1

   Cut butter into pieces. Cream 120 g sugar and butter with the whisk of the hand mixer. Stir in egg. Mix flour, baking powder and oat flakes and knead with the dough hooks of the hand mixer. Work into a smooth dough with your hands. Grease a box form (30 cm long) and sprinkle with flour. Press the dough flat on the bottom, prick several times with a fork and chill for 1 hour.

2. 2

   Roast the nuts in a pan without fat, take them out. Let it cool down a little and chop it roughly. Wash and drain the raisins. Soak gelatine in cold water. Mix yoghurt, vanillin sugar and 40 g sugar. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of yoghurt cream, then stir into the remaining cream. Chill the yoghurt cream for about 20 minutes until it starts to gel. Whip the cream until stiff. Stir cream until smooth. Fold in nuts, raisins and cream and place in a semicircular form (e.g. saddle of venison; line with baking paper so that the surface is smooth; 30 cm long, 1 l capacity). Put the cream in a cool place. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.

3. 3

   Chill the yoghurt cream for about 20 minutes until it starts to gel. Whip the cream until stiff. Stir cream until smooth. Fold in nuts, raisins and cream and place in a semicircular form (e.g. saddle of venison; line with baking paper so that the surface is smooth; 30 cm long, 1 l capacity). Put the cream in a cool place. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove the cake from the oven, turn out of the tin after about 15 minutes and let it cool down on a cake rack. As soon as the cake is only lukewarm, place it on the cream and chill again. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a bain-marie, then remove from the bain-marie and allow to cool lukewarm. Remove the cake from the mould, place it on a cake rack and cover with the couverture. Chill the cake for another 45 minutes (until the couverture is firm enough to cut). Cut the cake into about 15 pieces

4. 4

   Remove the cake from the oven, turn out of the tin after about 15 minutes and let it cool down on a cake rack. As soon as the cake is only lukewarm, place it on the cream and chill again. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a bain-marie, then remove from the bain-marie and allow to cool lukewarm. Remove the cake from the mould, place it on a cake rack and cover with the couverture. Chill the cake for another 45 minutes (until the couverture is firm enough to cut). Cut the cake into about 15 pieces

5. 5

   2 3/4 hours waiting time