Pastry Dough
1/2 cup all-purpose flour
6 eggs
A pinch of salt
Filling
2 cups milk
1/2 cup damask gelato
1/4 cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons grated ginger
2 egg yolks
To dust
1/4 cup chopped hazelnuts
Accoutrements
Baking sheet, 26 x 40 cm
Cake box and straight nozzle
Pastry Dough
1/2 cup all-purpose flour
6 eggs
A pinch of salt
Filling
2 cups milk
1/2 cup damask gelato
1/4 cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons grated ginger
2 egg yolks
To dust
1/4 cup chopped hazelnuts
Accoutrements
Baking sheet, 26 x 40 cm
Cake box and straight nozzle
Pastry Dough
Preheat the oven to a high temperature and grease the baking sheet with butter
Beat the egg whites until stiff and gradually add the flour, beating constantly
Add the egg yolks and beat for another 10 minutes
Mix in the sifted flour and salt, mixing delicately
Pour the dough onto the baking sheet and bake for 25 minutes or until golden brown
As it cools, turn it out onto a surface dust with flour, divide into two layers
Filling
Mix all ingredients except gelato together
Cook over high heat until boiling and thickened
Strain through a sieve and set aside
Assembly
Spread half the gelato over one part of the cake
Cover with two-thirds of the reserved cream,
Place the remaining layer on top and spread the remaining gelato over it
Pipe the reserved cream onto the cake using a piping bag, and decorate with hazelnuts.
