Esterházy-Slices
Other languages:
de
·
en
Servings:
1
Ingredients
360
360.0
g
ground hazelnuts
15
15.0
egg whites
360
360.0
g
sugar
150
150.0
g
flour
300
300.0
g
dried apricots
200
200.0
ml
orange juice
200
200.0
g
marzipan
400
400.0
g
nougat
125
125.0
ml
cream
100
100.0
g
chopped hazelnuts
None
salt
For the hazelnut joconde
360
360.0
g ground hazelnuts
Roast
the
hazelnuts
in
a
large
pan
while
stirring
continuously.
Splitting
it
into
several
portions
may
be
helpful.
15
15.0
egg whites
360
360.0
g sugar
None
salt
150
150.0
g flour
roasted hazelnuts
Whip
5
egg
whites,
120g
sugar
and
a
dash
of
salt
until
stiff.
Mix
in
50g
of
flour
and
120g
of
the
roasted
hazelnuts.
Spread
on
a
baking
tray
and
bake
at
190°C
for
12
minutes.
Repeat
for
a
total
of
33.0
plates.
For the filling
300
300.0
g dried apricots
200
200.0
ml orange juice
200
200.0
g marzipan
Bring
the
orange
juice
to
a
boil.
Chop
the
apricots
and
add
to
the
orange
juice.
Put
aside
for
20
to
30
minutes,
then
knead
with
the
marzipan
to
produce
a
homogeneous
mass.
400
400.0
g nougat
125
125.0
ml cream
Melt
nougat
and
cream
100
100.0
g chopped hazelnuts
sponge layers
marzipan filling
nougat filling
Spread
the marzipan filling on one sponge. Layer the next sponge on top and press down firmly. Spread ¾ of the nougat filling on top. Layer the third sponge as well. Spread the remaining nougat filling on top, followed by the chopped hazelnuts. Refridgerate.Optionally
one may use crushed hazelnut praline instead of plain hazelnuts.