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Add a photoRaciónes: 12
Ingredientes
- 4 x egg
- 1 x egg, yolk
- 1/2 c. sugar
- 1 pch salt
- 1 tsp vanilla
- 1/3 c. cake and pastry flour
- 1/3 c. cocoa pwdr
- 1/2 tsp baking pwdr
- 1/4 c. hot melted butter Filling
- 1/2 c. Frangelico liqueur
- 1 c. thirty-five percent cream
- 1 c. mascarpone cheese
- 3 x egg, whites, at, room temperature
- 1/2 c. sugar
- 1/2 c. sliced (preferably) or possibly grnd hazelnut grated zest of one lemon
- 3 Tbsp. lemon, juice
Direcciones
- Preheat oven to 350 degrees F.Line a 131/2 inch by 91/2 inch baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together Large eggs, yolk, sugar, salt and vanilla and whisk till just combined. Create a double boiler by placing bowl over a pot of very warm but not boiling water. Don't allow bowl to touch water. Stir mix till hot to the touch. Transfer mix to stand mixer bowl. Beat mix on medium high speed with whip attachment for 4 to 5 min or possibly till tripled in volume and mix holds a ribbon trail.
- Sift together the flour, cocoa and baking pwdr. Fold the flour mix gradually into the egg mix thoroughly but gently till well incorporated. Mix in the butter the same way.
- Pour batter into prepared jelly roll pan and bake in middle rack of oven for 15 to 17 min or possibly till bubbles are hard and cake is set. Remove from oven. Cold slightly on wire rack in jelly roll pan. Remove from pan and remove parchment paper.
- Filling:Tracing around the top of a 9 inch diameter stainless bowl cut out a circle of cake. Line the 9 inch diameter bowl with plastic wrap and push the cake circle into bottom of bowl. Cake should come up two thirds of the sides of bowl. Proportionately brush cake with 1/4 c. of the Frangelico. Crumble the rest of cake into a separate bowl and pour remaining Frangelico over it. Set aside.
- Whip the cream till soft peaks start to create. Add in the mascarpone and whip till smooth. Don't over beat or possibly cream will turn grainy.
- In a medium bowl combine egg whites with sugar and stir over double boiler till sugar dissolves and whites are hot. Remove and beat on high speed till meringue is stiff, 3 to 5 min.
- Sprinkle nuts and lemon zest over cake crumbs and stir. Fold together meringue and cream and gently mix in cake crumbs till blended. Add in the lemon juice and fold again. Pour mix into prepared bowl and cover with plastic wrap. Freeze overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 221 | |
| Calories from Fat 63 | 29% |
| Total Fat 6.99g | 9% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 204mg | 9% |
| Potassium 112mg | 3% |
| Total Carbs 32.8g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 24.38g | 16% |
| Protein 5.11g | 8% |
