For the cake
Egg whites 8
Ground almonds 250 gm
Castor sugar 250 gm
For the butter cream
Egg Yolks 5 whisked
Sugar 175 gm
Water 100 ml
Butter 250 gm
Melted chocolate 50 gm
Decoration
Grated chocolate/chocolate curls 100 gm
Method
Grease & flour a 3 9” round shallow tins.
Beat egg whites with half the sugar till stiff.
Then add the almond powder 67 sugar & mix well.
Pipe the mixture with a plain nozzle onto the tins in circles, starting outside in.
Bake at 180 deg C for about 15-20 minutes or till they’re light pink in color.
Cool & remove from the tin.
Sandwich all 3 layers with half the buttercream & cut out the centre with 3” round cutter.
Round off the sides to give the effect of a nest. Cover with remaining buttercream & sprinkle chocolate curls on top.
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