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Ingredients Jump to Instructions ↓

  1. 10 -

  2. Amount/Measure/Ingredient

  3. Meringue Layers:

  4. 1 1/2 cup toasted, ground hazelnuts

  5. 1 tbsp. cornstarch

  6. 6 egg whites

  7. 1/4 tsp. cream of tartar

  8. 3/4 cup sugar

  9. Mocha Butter Cream:

  10. 6 egg yolks

  11. 2 tsp. vanilla

  12. 1 tbsp. coffee crystals

  13. 1/4 cup cocoa powder

  14. 1/2 cup sugar

  15. 3/4 cup butter

  16. Cream Filling:

  17. 1 cup whipping cream

  18. 2 tbsp. icing sugar

  19. 1 tsp. vanilla

  20. Preheat oven to 375 degrees F

  21. Mix hazelnuts & cornstarch

  22. Prepare 3 9" circles of parchment paper.

  23. 375 degrees

  24. 20 minutes or until golden brown. Cool & remove paper.

  25. For mocha butter cream, stir yolks, vanilla & coffee together & let sit 5 minutes.

  26. Add cocoa & sugar & beat 4 minutes until fluffy.

  27. Add butter 1 tablespoon at a time and beat until fluffy.

  28. Chill about 30 minutes.

  29. For cream filling:

  30. Whip cream, sugar & vanilla.

  31. To assemble:

  32. Cover bottom layer with mocha butter cream, place next layer over and cover this layer with mocha butter cream too.

  33. Place third layer on top and cover top and sides with whipped cream. Pipe leftover whipped cream in rosettes around edge.

  34. Reformatted from a recipe submitted to www.goodcooking.com © Good Cooking, Inc.'97

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