White Cake and Hazelnuts
Sponge Cake:
Mix the sugar and eggs for about 20 minutes, add the sieved flour and cook in a 20cm mould for 25 minutes at 180°.
Chantilly Cream:
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Put the milk in a pan and warm it on the hob.
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In another bowl, mix the egg yolks with the sugar and the corn starch until you obtain a homogeneous mixture.
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Add the mixture to the warm milk and mix well then place back on the hob and heat and mix it for about ten minutes until it becomes a thick cream.
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After cooling the cream, add 200g of whipped cream and mix well.
Syrup:
Mix water and vanilla syrup
Instructions:
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After it has cooled, take the sponge and cut it into 3 horizontal disks.
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Put the first disk on a tray, and soften it with some tablespoons of syrup, then add a layer of Chantilly cream and chocolate pieces.
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Repeat the procedure for the second disk.
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Place the last disk on top and cover the whole cake with the whipped cream. Use a spatula or a knife to make the surface homogeneous.
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Decorate with chopped hazelnuts as desired.