A delicious geography cake recipe with hazelnut praline icing from Food Bloggers "The Fella Twins".
Food Bloggers Katerina and Georgia Fella present us every Sunday through their weekly column in SotiraNews their unique recipes.
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Execution Time: 1 hour
Portion: 10-12
Components
• 360 gr. flour for all uses, sifted
• 45 gr. vegetable butter at room temperature
• 45 gr. unsalted butter at room temperature
• 5 eggs separated, in yolks and whites
• 300 gr. (100 + 200gr.) Granulated sugar
• 185 gr. milk
• 30 gr. cocoa, sifted
• 3 tbsp. baking powder
• 2 sachets of vanilla or 1 tbsp. vanilla extract
• 1 pinch of salt
For the hazelnut praline glaze
• 200 gr. hazelnut praline
• 50 gr. hot fresh milk
Execution method
• Preheat the oven to 180 ° C in air.
• In a bowl, mix the flour, baking powder and salt.
• In a completely dry bowl of the mixer, pour in the egg whites and beat with the whisk, on high speed until they become meringue.
• After they fluff a little, reduce the speed and add the 100 gr. sugar in 5 portions (We do not put all the sugar in one portion because our mixture will not swell). Pour the meringue into a bowl and keep it aside.
• Next, beat the vegetable and unsalted butter with the mixer with the remaining 200 gr. sugar until fluffy and add one by one the egg yolks. With a spatula, collect the butter from the side walls and continue beating.
• Add the vanilla and stir. Then, mix in part the mixture of solids, alternately with the milk.
• Sacrifice a little meringue and add it to the mixture to dilute, mixing well.
• Finally, add the rest of the meringue to the mixture and mix very, very gently with a flexible spatula (mariz) so that the volume of our mixture does not fall.
• Divide the mixture in two and in one add the cocoa and mix well, until it becomes chocolate.
• Butter a round cake pan with a hole in the middle or another deep pan of your choice. With a tablespoon, take large spoons first of one mixture and then the other and place them in the form, one after the other, until the bottom of the form is covered and then continue on top. With a knife, mix the two mixtures in the mold and create "water" in the cake.
Bake the cake for about 1 hour or until a wooden skewer that enters the center of the cake comes out dry. Remove the cake from the oven and let it cool completely for about 1 hour. When it cools completely, pass a knife around the sides and in the hole of the mold to come off and unmold it on a grill.
• In the meantime, to make the icing, put the hazelnut praline in a bowl and pour in the hot milk. Whisk with a whisk until the mixture is homogeneous.
• Once the cake has cooled, put it on the plate and slowly with a spoon pour the icing on top and let it fall.
SotiraNews