Filbert CakeAdd To My Recipes
7 eggs, separated
1/2 cup sugar
1/3 cup Gefen Cottonseed Oil
3 teaspoons Gefen Cocoa Powder
3 teaspoons Elite Instant Coffee, dissolved in 1/3 cup boiling water
12 ounces Gefen Ground Filberts (hazelnuts)
1/2 teaspoon Gefen Baking Powder
1/4 cup water
4 tablespoons sugar
3 and 1/2 ounces Elite Bittersweet Chocolate
3 tablespoons Gefen Cocoa Powder
1 tablespoon Gefen Vanilla Sugar
4 egg yolks
1/2 cup margarine (use soy-free, if needed)
Prepare the Cake
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Add the sugar in a thin slow stream and beat until stiff peaks form.
In a second bowl, beat the yolks and add the oil and the dissolved coffee. Mix all remaining ingredients together in a third bowl. Alternate adding the wet and dry mixtures into the whites, using the folding motion to incorporate.
Pour into a tube pan, or an unlined aluminum pan, and bake for 50–55 minutes. When done, turn upside down on the legs of the pan or the neck of a glass bottle to cool.
For the Chocolate Cream
Place water and sugar in a double boiler and cook until sugar dissolves. Add the chocolate, cocoa powder, and vanilla sugar. Let the chocolate melt and mix well.
Add egg yolks, mixing constantly until they are incorporated. Finally, add margarine.
When the mixture is smooth, pour into a container and let it sit uncovered until it has completely cooled. Refrigerate or freeze until use.
You can freeze in the pan, and then use a sharp knife to loosen the cake from the pan. If desired, spread chocolate cream (see below) while still frozen.
This recipe provided with permission from kosher.com.
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