300 g sugar
300 g ground hazelnuts (almonds, walnuts, or combination of them)
2 Tbsp flour
Beat egg whites and sugar with a mixer, and then gradually stir in by spoon ground nuts and sifted flour. Bake 2 sheets of cake in an oven pan in a preheated oven on 180°C for about 20 minutes, or 4-5 sheets in a round springform pan.
For the cream:
10 egg yolks
200 g sugar
60 g chocolate
250 g butter
Beat egg yolks with sugar. Put it in a double boiler with chocolate and melt it stirring until cream thickness. Beat butter, and then add it to the cooled egg yolk mass.
Cut each cake sheet in two parts, by it’s longer side. Divide cream into four parts. Take one layer of cake, spread over a thin layer of apricot jam and one part of cream. Continue for the rest of the cake sheets. When you spread the last part of cream, cover the whole cake.
This is my entry to the Tastes To Remember event.