Hazelnut lemon pie
Caramel brownies
- 5 EGG WHITES
- 300 GRAM SUGAR
- 100 GRAM HAZELNUTS, chopped finely
- 1 CUP CREAM, whipped
- 1 CUP LEMON CURD
- ICING SUGAR
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.
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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