Scottish nut cake

Name: Scottish nut cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 18
Ingredients: 200 g Icing sugar; 1/2 Vanilla pod; 200 g Butter; 3 Eggs (size M); 200 g crushed almonds; 85 g Flour; 20 g chopped hazelnuts; 25 g Cocoa powder; 6 Protein (size M); 7-10 Tbsp Salt; 175 g + 2 tablespoons sugar; 150 g Dark chocolate coating; 25 g Coconut oil; 50 g rose couverture (alternatively white); 18 Hazelnut kernels; 7-10 Tbsp Fat and flour; 7-10 Tbsp Toothpicks

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 18

200 g Icing sugar
1/2 Vanilla pod
200 g Butter
3 Eggs (size M)
200 g crushed almonds
85 g Flour
20 g chopped hazelnuts
25 g Cocoa powder
6 Protein (size M)
7-10 Tbsp Salt
175 g + 2 tablespoons sugar
150 g Dark chocolate coating
25 g Coconut oil
50 g rose couverture (alternatively white)
18 Hazelnut kernels
7-10 Tbsp Fat and flour
7-10 Tbsp Toothpicks

Directions

1
Sift the icing sugar. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Cream butter and vanilla pulp with the whisk of the hand mixer. Stir in the eggs one after the other. Mix ground almonds, 60 g flour and icing sugar and stir in. For the 2nd mass mix chopped hazelnuts, 25 g flour and cocoa. Beat egg white and salt until stiff, adding 175 g sugar.
2
Fold the hazelnut mixture into the beaten egg white. Grease a box form (30 cm long) and sprinkle with flour. Put the hazelnut mixture into a piping bag with a large perforated spout. Spray about 3/4 of the mixture on the bottom and edge of the box mould. Fill the almond paste in the middle and finish with the remaining hazelnut paste. Bake the cake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 90-100 minutes. Remove the cake from the oven. After about 15 minutes, carefully remove from the tin and let it cool down on a cake rack. Coarsely chop the dark chocolate coating. Melt the couverture and coconut oil in a bowl on a warm water bath. Chill the couverture for about 15 minutes, then completely cover the cold cake with it. Put the cake in a cool place. Coarsely chop the pink couverture, melt it and put it in a freezer bag.
3
Remove the cake from the oven. After about 15 minutes, carefully remove from the tin and let it cool down on a cake rack. Coarsely chop the dark chocolate coating. Melt the couverture and coconut oil in a bowl on a warm water bath. Chill the couverture for about 15 minutes, then completely cover the cold cake with it. Put the cake in a cool place. Coarsely chop the pink couverture, melt it and put it in a freezer bag. Cut off a small corner and decorate the cake with the pink couverture. Chill the cake for another 30-45 minutes. Caramelise 2 tablespoons of sugar in a small pot. Put whole hazelnut kernels one after the other on a toothpick and pull them through the caramel. Carefully remove the hazelnut from the toothpick and place it on a piece of baking paper. Cut the cake into approx. 18 pieces and serve each piece with a caramelised nut
4
Cut off a small corner and decorate the cake with the pink couverture. Chill the cake for another 30-45 minutes. Caramelise 2 tablespoons of sugar in a small pot. Put whole hazelnut kernels one after the other on a toothpick and pull them through the caramel. Carefully remove the hazelnut from the toothpick and place it on a piece of baking paper. Cut the cake into approx. 18 pieces and serve each piece with a caramelised nut