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Hazelnut Dome Cake

 I made this cake many many years ago, but we still remember it, so here it goes. 

Cake: Preheat oven to 350, spray a 15X10 baking tray, line with parchment and butter. Beat 9 egg whites until stiff peaks form. Mix ~2 cups almond flour, 2 cups sugar and 1/2 cup cake flour. Fold in three additions, and transfer to the tray. Bake until light golden on top about 25-30 mins. Cool. 

Ganache: Microwave 2 cups cream + 10 ounces semi-sweet / bitter-sweet chocolate (chopped or chips). Chill for a few hours until firm enough to spread. 

Hazelnut cream: Beat 2 cups whipping cream with 1/4 cup sugar.  Add 1/4 cup amaretto. Fold in 1/2 cup toasted and chopped hazelnuts and 1/3 cup finely chopped semi-sweet chocolate. This cream by itself is pretty amazing. 

Assemble: Line 2 quart bowl with plastic wrap. Cut cake into 1/3 inch wide slices. Line the bowl with cake tightly. Brush the cake with a couple tbsp of amaretto. Spread ganache over the cake, then spoon the hazelnut cream. Now cover the filling with more cake, brush with more amaretto. Cover and chill for a few hours. Remove plastic wrap and invert on a platter. Sift coco powder and powdered sugar. 




https://www.epicurious.com/recipes/food/views/hazelnut-dome-cake-4246

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