For the base:
40 g hazelnut flour (ground hazelnut)
20 g ground peanuts
160 g ground cookie crumbs
90 g butter, at room temperature
For the mousse:
2
250 g Jijona nougat (or hazelnut paste)
400 ml 35% cream
2 egg yolks (approximately 40/50 g)
80 g pasteurized egg whites
1 g salt
60 g brown sugar
10 g neutral gelatin (approximately 5 sheets)
80 g milk
Chocolate ganache frosting:
125 g whipping cream
125 g chocolate
50 g butter
Así puedes prepararlo
1. Mix the butter, ground cookies, peanuts and hazelnut flour until all the ingredients are combined and the dough is smooth.
2. Spread the mixture into the dish and use a spoon to press it. This will be the base of the cake. Chill mould in the refrigerator.
3. Crush the nougat with the help of a food processor or using a knife.
4. Whip the cream. Store in the refrigerator.
5. Beat the egg whites and salt until stiff peaks form. Set aside.
6. Soak the gelatin in cold water.
7. Combine the milk, egg yolks and sugar in a pan over medium heat for approximately 5 minutes or until the sugar is dissolved, making sure the mixture does not boil. Add the drained gelatin and stir until it is has dissolved completely.
8. Add the nougat and beat the mixture with a blender. Let cool for 10 minutes and slowly fold in the whipped cream and egg whites by hand. Do this slowly so that the mousse does not lose volume.
9. Spread the mousse evenly over the base in the mould.
10. Chill in the refrigerator for approximately 4 hours.
11. For the ganache frosting: Heat the cream. Add the chocolate and butter and mix until the three ingredients are blended.
12. Let the ganache cool slightly and then delicately spread it over the mousse.
13. Let the cake cool in the refrigerator again, and in just a few minutes it will be ready to eat!
Directions (opcional):
• It will be easier to whip the cream if it is cold. Be careful not to whip it excessively, otherwise it will separate and curdle.
• It will be easier to beat the egg whites if they are at room temperature.
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