Cinderella Dresses At Tk Max

Cake for Martina: Riccio and hazelnut sabayon

How I miss my blog and especially the run around between blog-friends, however
return to be more present, for now we are literally kidnapped by the owner of that hand that you see them below, but now has become much more chubby then.
To celebrate the arrival of Martin with friends we had a nice garden party on a beautiful sunny day where the older babies had fun running and making soap bubbles.
the buffet was responsible for my mother-in-law, the only thing that I have dedicated myself I was the cake, was bound to be special, and after days of consultations between books, magazines and books I put the pieces together and came out this hedgehog is a bit 'special but absolutely gorgeous.

sponge
diameter 26 cm


flour 125 g sugar 4 eggs 125

starch 25 g
Sale

vanilla extract Lemon peel

Beat eggs with sugar , a pinch of salt, a teaspoon of vanilla extract and grated rind of half a lemon.
Sift the flour with the starch and add gently to the mounted eggs.
Pour the mixture into greased and floured cake pan.
Bake at 180 degrees for 30-35 minutes.

Chantilly Cream Hazelnut Latte


yolks 650 g sugar 165 4

Maize starch 60
Sale
vanilla extract Lemon peel


hazelnut cream 2 tablespoons Fresh cream ½ liters


In a glass bowl, mix flour with sugar, add egg yolks, a pinch of salt, vanilla Cucchini and lemon peel. Add a little 'cold milk at a time.
Cook in microwave for 8-10 minutes, stirring every 2-3 minutes.

When warm add cream and hazelnuts.

Whip cream not too stiff. Add it to
hazelnut cream.




Marsala sabayon
125 g sugar 50 g flour 12 g

yolks 2

Heat Marsala without boiling,
Meanwhile, mix the sugar with the flour and add egg yolks.
Add the Marsala and cook a few minutes in a water bath.

Shape the cake dome, cut it in half,
wet both sides with a wet rum.
stuff it with half of hazelnut cream, a layer of zabaglione
,
and finally the remaining whipped hazelnut.
Cover with the top of the cake pan and refrigerate at least a couple of hours to compact.

Decoration:
whipped cream 200 g dark chocolate curls

Hazelnuts