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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Nut Layer: | 2. Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar. | 3. Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites. | 4. Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8” spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done. | 5. Biscuit Layer: | 6. In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add ¼ cup of powered sugar. | 7. In a medium bowl beat the egg whites with the remaining ¼ cup sugar until stiff. | 8. Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter. | 9. Using the same sized spring form as for the nut layer, grease or line with parchment then add batter. | 10. Bake for 20 minutes at 350°F. | 11. Butter Cream: | 12. Beat the butter until creamy. | 13. Add the sugar and egg yolk and lastly the Kirsch. | 14. Divide into 3 portions. | 15. To Finish: | 16. Let all the layers cool. | 17. Spread 1/3 of the butter cream on the nut layer. | 18. Stack a biscuit layer on top. | 19. Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream . | 20. Lay the second nut layer on top. | 21. Spread the remaining butter cream on top and on sides. | 22. Dust the top with the powdered sugar. | 23. Sprinkle the sides with nuts. | 24. Using a knife mark the top, powdered sugar in diamond. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	4			68.64	0.9636	14.388	0.2244
sugar	1/2	cup	powdered	233.4	59.861999999999995	0.0	0.0
hazelnut	1/2	cup	ground	159.6	24.0	0.0	8.004
cornstarch	2	tablespoons		243.84	58.4128	0.1664	0.032
egg yolk	3			164.22	1.8309	8.0886	13.5354
egg white	3			68.64	0.9636	14.388	0.2244
sugar	1/3	cup	powdered	233.4	59.861999999999995	0.0	0.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066
butter	2/3	cup		912.0	41.903999999999996	28.496	76.8
sugar	1 1/2	cups	powdered	233.4	59.861999999999995	0.0	0.0
egg yolk	1			164.22	1.8309	8.0886	13.5354
kirsch	4	tablespoons		-	-	-	-
kirsch	4	tablespoons		-	-	-	-
hazelnut	1/2	cup	chopped	159.6	24.0	0.0	8.004
sugar	1	cup	powdered	233.4	59.861999999999995	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.