Charlotte of spain
Instructions
Heat the oven to 200 degrees: put the plate and thread the hazelnuts in the oven for a few seconds; then levatele and rovesciatele on a sieve.
Rub hands together quickly (you'll see the skin, now dry, peel off by itself) and put them in a mortar: pestatele but not reduce them to dust; If you don't have the mortar you can also blend finely.
Grease a mould from charlotte and foderatelo entirely with slices of sponge cake soaked in maraschino Spain (with a little water).
In a bowl beat the egg yolks with the sugar using the whisk or electric mixer; dilute with warm milk, then stir the mixture chopped hazelnuts hazelnuts, stirring with a wooden spoon.
Pour the cream into the pan of Spain, good evening.
Put in hot oven, Bain-Marie, for 40 minutes.
When cooked turn the charlotte on a cake platter and serve.
Ingredients and dosing for 6 persons
- 100 g of already shelled hazelnuts
- 1 spain small loaf
- Maraschino
- 8 egg yolks
- 220 g of icing sugar
- 25 cl of milk
- To grease the mold:
- Butter