Mousse
4 large eggs
3 cups of hazelnuts
200 g of unsalted butter
4 cups of all-purpose flour
1 cup of whole milk
1 tablespoon of vanilla extract
1 teaspoon of baking powder
Fillings
2 cans of sweetened condensed milk
3 egg yolks
100 g of finely chopped hazelnuts
1 tablespoon of whipped cream
1 tablespoon of heavy cream
AmeriCake
1 tablespoon and 1/4 cup of unflavored gelatin
1 cup of cold water
2 tablespoons of glucose syrup
2 kg of confectioner's sugar
Essence to taste
Food coloring
Mousse
4 large eggs
3 cups of hazelnuts
200 g of unsalted butter
4 cups of all-purpose flour
1 cup of whole milk
1 tablespoon of vanilla extract
1 teaspoon of baking powder
Fillings
2 cans of sweetened condensed milk
3 egg yolks
100 g of finely chopped hazelnuts
1 tablespoon of whipped cream
1 tablespoon of heavy cream
AmeriCake
1 tablespoon and 1/4 cup of unflavored gelatin
1 cup of cold water
2 tablespoons of glucose syrup
2 kg of confectioner's sugar
Essence to taste
Food coloring
Mousse
1
Beat the egg whites until stiff
2
Add the remaining ingredients one by one
3
Bake the cake on a 9x13 inch pan for 25 minutes
Fillings
1
Combine sweetened condensed milk and egg yolks in a saucepan over medium heat
2
Add chopped hazelnuts and whisk until bubbly
3
Remove from heat and stir in whipped cream and heavy cream
AmeriCake
1
Mix the gelatin with cold water and place it in a bain-marie
Add glucose syrup and essence
2
Work the mixture into circular motions until it's stiff
3
Gradually add the remaining confectioner's sugar
For decoration
Cut mini cakes with a cookie cutter or PVC pipe
Cut in half and fill
Open up the AmeriCake with a rolling pin and cover the morsels
After that, you can shape the dough as you like and color it with food coloring to decorate.
