Ingredients:
For 10-12 servings
For the base:
3 egg whites
75 g sugar (1/3 cup)
3 egg yolks
1 packet vanilla
30 g soft flour (3 tbsp)
30 g corn flour (3 tbsp)
15 g cocoa (1.5 tbsp)
For the cream:
2 Morfat Creamy or Ermol Creamy (500 g)
200 g milk (1 cup)
1 can condensed milk (400 g)
pinch of salt
1 packet vanilla
100 g sugar (about 1 cup)
60 g hazelnut praline (1/3 cup)
55 g cocoa (5.5 tbsp)
Directions:
Base:
Beat the egg whites in the mixer (high speed) until stiff peaks have formed. Add the sugar and continue beating. In a bowl, beat the egg yolks and the vanilla with a whisk. Add the mixture to the meringue, and beat for another 3’. Sift the flour, the corn flour and the cocoa powder and add it to the bowl of the mixer, stirring gently by hand. Cover a 30 x 40cm pan with parchment paper, layer with the final mixture and bake at 190°C for 8-9’. Allow it to cool and slice into the size of each pan (23 x 10cm).
Cream:
In the mixer, beat the milk, condensed milk, salt, vanilla, sugar, the hazelnut praline and the cocoa for 2’. Add the 2 Morfat Creamy or Ermol Creamy and continue beating for 10’. Put the mixture into the freezer for 30’ and then beat in the mixer for 5’. Layer the inside of 3 cake molds with plastic wrap and divide the mixture evenly into the molds. Put the base on top (like a lid). Put it in the freezer for 24 hours. Remove from the molds, turning over so the sponge cake is on the bottom. Garnish with cocoa.