Whisk the egg whites until they are fluffy;
slowly add the sugar and keep whisking. Add the hazelnuts, stir
carefully. Distribute this mixture over two spring forms; bake these
one and a half hour at 150 degrees Celsius. Switch off the heat and
leave the pies in the oven for another hour. Allow them to cool
down. Distribute the cream and the lemon curd over one meringue
layer, close off with the other. Dust with icing sugar.
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Whisk the eggs with
75 gram sugar for 3 minutes. Melt the chocolate with 60 gram butter
and stir this together with the eggs. Add the flour and stir
carefully. Spoon this batter in a greased rectangular cake mold and
bake 20 minutes at 175 degrees Celsius.
Caramelize the remaining sugar with a little water on high heat; add
the cream and the remaining butter and stir well; heat a minute
more. Distribute the caramel over the cake and cut them into
squares.
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