Ingredients
- Biscuit Sponge Dough
- Egg yolks and 6
- Fine sugar mix and beat until creamy 125 g
- Soft butter, add and continue beating 100 g
- until well absorbed
- Ground walnuts 150 g
- Chocolate powder add and mix 1 tsp
- Melted cooking chocolate add and mix 50 g
- Egg whites beat until stiff 6
- Fine sugar add to egg whites and 1 tsp
- continue beating a few seconds longer
- Sifted flour fold into mixture, 2 tsp
- together with beaten egg whites.
- Spoon the dough into the cake tin.
- Chantilly cream
- Olpers Cream beat until stiff 200 ml
- Vanilla essence add 2-3 drop
- Vanilla custard powder add and mix 1 tsp
- Very fine sugar add and fold in 2 tsp
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Cooking Directions
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Line and grease a springform, about 23 cm in diameter, with aluminum foil and sprinkle with flour.
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Keep ready. Preheat the oven.
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Bake in medium hot oven for about 40 minutes or until cooked when tested with a skewer.
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Cool off before removing from baking tin.
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Top with the Chantilly cream and sprinkle with chocolate powder.
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