Basic hazelnut sponge mixture
(1 kg in total)
- Whip the egg whites and stiffen with the sugar. Roast the ground hazelnuts then allow to cool. Mix them with the flour, starch and lime zest.
- Add the egg yolks to the stiffened whites in the bowl of the mixer. Then, using a spatula, carefully fold in the powdered mixture.
270 g egg whites 230 g sugar 280 g egg yolks 90 g flour 45 g potato starch 80 g ground hazelnuts 4 g lime zest
- Bake the basic mixture in a mould that is 26 cm in diameter, lined with greaseproof paper. Bake at 170 °C for approx. 40 minutes in a fan-assisted oven. Check the sponge is cooked using the tip of a knife. Remove from the mould upon taking the sponge out of the oven.
- Once the sponge has cooled, cut it horizontally into 3 layers that are approx. 2 cm high. Cut each layer again so that they measure 22 cm in diameter.
Make enough hazelnut sponge to have a total weight of 1200 g
- Bring the sugar and water to a boil to make a basic syrup.
- Mix together all the ingredients. Soak the sponge layers with this syrup. Use about 140 g of syrup per sponge layer.
180 g sugar 180 g water 75 g lime juice 1 lime zest
Basic butter cream
(1 kg in total)
- Whisk the eggs in a mixer fitted with a whisk. Heat the sugar and water to 124 °C and drizzle it over the eggs to make a pâte à bombe.
- Continue whisking so that the mixture begins to cool, then add the tempered butter a little at a time.
250 g sugar 70 g water 125 g eggs 625 g Dairy Butter 82% fat – Block
Hazelnut butter cream
- Using a mixer fitted with a flat beater, mix the ingredients together until smooth. Set asid
550 g basic butter cream 150 g hazelnut praliné (50% nut)
- In a saucepan, bring the lime juice, zest and half of the sugar to a boil. Mix together the eggs and the rest of the sugar and add this to the first mixture.
- Boil then remove from the pan and place into a bowl on top of the gelatine mass. Leave to cool to 40 °C then, using a hand-held blender, mix the mixture with the diced butter for a long time until it has a smooth and consistent texture.
- Pour the cream into two round moulds that are 20 cm in diameter allowing 330 g of cream per centre. Place in the freezer.
130 g lime juice 2 lime zests 140 g sugar 190 g eggs 30 g gelatin mass 240 g Dairy Butter 82% fat – Block
- Zest the two lemons using a zester and then blanch them three times in clear water. Peel the lemons with a knife and then set aside the supremed segments and the rest of the juice (be careful not to include any pips). Mix the zest, sugar, segments and juice together.
- Place this well-mixed mixture in a saucepan and cook on a low heat until the mixture becomes translucent then remove from the heat and cool.
- Spread a thin layer of marmalade (70 g) on two of the three sponge layers, which have been soaked beforehand.
2 lemons 100 g sugar
- Mix the melted chocolate with the rest of the ingredients. Thinly spread the mixture so that you have two discs that are 20 cm in diameter (use 110 g of mixture for each disc). Place in the freezer.
60 g basic crumble 80 g milk chocolate 80 g hazelnut praliné (50% nut)
- Mix the ingredients together and whisk in a mixer until fluffy. Set aside.
500 g Sculpture 30.2% fat 60 g hazelnut praliné (50% nut)
- Using a piping bag fitted with a fluted tip, pipe a frieze around the edge of the cake. To ensure the friezes are all the same size, divide the cake into seven sections before piping. To create this effect, ‘tap’ the cake with the piping bag whilst maintaining a constant pressure.
- Make a decorative swirling border using the same tip on the bottom of the cake. Use a cone or a piping bag fitted with a No. 3 round tip to perfect the decoration.
- Decorate with glazed lime segments.