The most unusual nut cake

Nut cake with praline is quite original both in taste and in appearance. If you love nuts, then appreciate the cake.

Ingredients

• For the biscuit:
• Eggs - 2 pcs.
• Hazelnut - 40 g
• Sugar - 50 g
• Butter - 10 g
• Flour - 5 g
• For the crispy layer:
• Butter - 30 g
• Sugar - 20 g
• Hazelnut - 50 g
• Praline - 50 g
• Chocolate - 40 g
• Flour - 30 g
• For cream mousse:
• Cream 33-35% - 400 g
• Chocolate - 25 g
• Praline - 100 g
• Corn starch - 7 g
• Gelatin - 3 g
• Salt - 1 pinch
• For glaze:
• Chocolate - 100 g
• Vegetable oil - 30 ml
• For pralines:
• Hazelnut - 95 g
• Sugar - 95 g

Directions

1. Dry the nuts for 10 minutes in the oven at a temperature of 150 degrees, then peel the nuts from the thin skin.
2. For the pralines, caramelize the sugar in a heavy-bottomed dish. Add nuts, mix, heat and put the mass on parchment, greased with vegetable oil. Divide the warm mass into small portions and leave to solidify.
3. When the caramel has hardened, grind the nuts into caramel with a blender until crumbly.
4. To make a praline paste, continue to grind the praline into crumbs until a paste forms.
5. For the base of the cream mousse, soak the gelatin by adding 15 ml of cold water to it.
6. Mix 220 g of cream with starch - first pour in a little cream, add starch, mix, then add the rest of the cream. Bring to a boil and boil for half a minute, stirring.
7. Turn off heat, add chocolate, praline, swollen gelatin, salt.
8. Stir until smooth.
9. Let cool, cover with a film in contact with the surface and leave in the refrigerator for 5 hours to infuse.
10. For the biscuit, melt the butter. Grind hazelnuts with a third of sugar and mix with flour.
11. Beat egg whites with a pinch of salt and a third of sugar until fluffy.
12. Mix the rest of the sugar with the yolks.
13. Add squirrels and flour with nuts to the yolks in turn. At the very end, carefully pour the melted butter down the side of the bowl.
14. Pour the biscuit dough into the prepared form (16x26 cm or 20x20 cm in size) or just on parchment.
15. Bake the walnut biscuit in a preheated oven for 12 minutes at 175°C.
16. For a crispy layer, grind half of the hazelnuts into crumbs. Grind the second half with sugar to a state of flour.
17. Mix all the nuts, flour and add chopped, heavily chilled butter.
18. Grind everything into crumbs, put on a baking sheet with parchment and bake in the oven until golden brown at 175 ° C for 10 minutes
19. Mix hot crumble with chocolate and praline, mix well. Distribute the resulting mass over the biscuit.
20. Put the biscuit with a crispy layer in the freezer for an hour.
21. Remove from freezer, remove parchment and remove from pan. This will be the base of the cake.
22. For glaze, mix melted chocolate and vegetable oil.
23. Cover the base of the cake with cooled chocolate icing.
24. Mix the cream mousse custard base with a blender.
25. Whip 180 g chilled cream until stiff and fluffy. In parts, mix the whipped cream with the custard base.
26. Transfer the cream to a piping bag and pipe with roses on the hazelnut cake with chocolate icing.
27. It is advisable to place the finished praline nut cake in the refrigerator before serving.
28. Enjoy your meal!