Pishinger cake with wafer layers and chocolate cream with hazelnuts

Name: Pishinger cake with wafer layers and chocolate cream with hazelnuts - Leana A.
Ingredients: 1 cup of hazelnuts; 3/4 cup of heavy cream; 200g unsalted butter; 170g sugar; 1 lb (454g) of quality milk chocolate; 6 sheets of wafer; the recipe calls for chocolate wafers; I havent seen anything like that around here; so I used plain ones.

Dessert - Pishinger cake with wafer layers and chocolate cream with hazelnuts by Leana A. - Recipia

The Pishinger cake with wafer sheets and chocolate cream with hazelnuts is a delicacy that combines crunchy textures with a decadent taste, perfect for any festive occasion. This cake has a fascinating history and is inspired by the innovative creations of a pastry chef from Vienna, Oscar Pischinger. Over time, the recipe has evolved, giving rise to various versions, but its essence remains constant: the irresistible combination of chocolate and hazelnuts. Preparation time: 30 minutes Cooling time: 3 hours Total time: 3 hours and 30 minutes Servings: 12 Ingredients: - 1 cup of hazelnuts (approximately 150 g) - ¾ cup of heavy cream (approximately 180 ml) - 200 g unsalted butter - 170 g sugar - 454 g milk chocolate (choose a high-quality chocolate for an intense flavor) - 6 wafer sheets (preferably plain, but you can use chocolate ones if you find them) Step by step for a perfect cake: 1. Preparing the hazelnuts: Start by roasting the hazelnuts. Heat a skillet over medium heat and add the hazelnuts. Stir them constantly for a few minutes until they become golden and fragrant. Be careful not to burn them! Once roasted, let them cool completely. Then, finely grind them using a food processor or a mortar. 2. Preparing the cream: In a saucepan, combine the butter, heavy cream, and sugar. Place the mixture over low heat and stir continuously until it begins to thicken. It is important not to let the cream boil, but just to melt and combine the ingredients well. 3. Adding the chocolate: Once the mixture has thickened, remove the saucepan from the heat and add the chocolate broken into pieces. Stir until the chocolate completely melts and integrates into your cream. Here you can also add additional flavors, such as a splash of vanilla or a few drops of rum, for an even more sophisticated taste. 4. Incorporating the hazelnuts: After the cream has cooled slightly, add the ground hazelnuts and mix well to distribute them evenly. 5. Assembling the cake: Place a wafer sheet on a platter and spread 3 tablespoons of chocolate cream on the first sheet. Continue to alternate between wafer sheets and cream, ensuring that the last sheet remains free. Once you have finished assembling, cover the cake with plastic wrap and press gently to compact it. Let it chill in the refrigerator for 3 hours to set. 6. Glazing: After the cake has cooled and set, you can prepare a chocolate glaze by melting 100 g of chocolate with 50 g of butter. Mix well and then pour the glaze over the Pishinger cake. Make sure it is evenly covered. Allow the glaze to set before cutting the cake. 7. Serving: Cut the cake into portions and serve it with a glass of milk or a cup of coffee for a perfect contrast. The Pishinger cake is also ideal to be served alongside vanilla ice cream or a fruit sauce, such as raspberry coulis. Nutritional benefits: This cake provides a good source of energy due to its chocolate and hazelnut content, while hazelnuts are rich in healthy fats, protein, and dietary fiber. However, considering the high sugar and fat content of the recipe, it is recommended to consume it in moderation. Frequently asked questions: 1. Can I use another type of nut instead of hazelnuts? Yes, you can replace hazelnuts with walnuts, pistachios, or almonds, but make sure to roast and grind them before adding them to the cream. 2. How can I make this cake less sweet? You can reduce the amount of sugar in the cream or use chocolate with a higher cocoa content, which is more bitter and will balance the sweetness. 3. Is it suitable for vegans? This recipe is not vegan, but you can experiment with vegan butter and plant-based cream to adapt the recipe. Possible variations: - Instead of milk chocolate, you can use dark chocolate for a more intense flavor and lower sugar content. - Add a few drops of orange essence to the cream for a surprising citrus note. - Experiment with different flavors of wafer sheets, such as caramel or cocoa, to add an extra layer of flavor. The Pishinger cake with wafer sheets and chocolate cream with hazelnuts is more than just a dessert; it is a culinary experience that can bring smiles to the faces of your loved ones. So embrace the cooking process, enjoy each step, and savor the final result!

Pishinger cake with wafer layers and chocolate cream with hazelnuts

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