Nutalia cake
INGREDIENTS: 6 EGGS, SUGAR 100 GR, MELTED BUTTER 100GR, SUGAR 300GR, HAZELNUTS 300 GR, DARK CHOCOLATE 100GR, A FLOUR TABLESPOON, A PINCH OF BAKING POWDER.
METHOD: SEPARETE THE YOLKS FROM THE EGG WHITES, WHIP THE 6 EGG WHITES AND MIX THE 6 YOLKS WITH SUGAR AND BUTTER. MIX THE FLOUR WITH A HINT OF BAKING POWDER AND FOLD THIS MIXTURE WITH THE COMPOUND MADE OUT OF THE YOLKS. BLEND THE HAZELNUTS ASIDE. ADD THE REMAINING SUGAR AND THE CHOPPED HAZELNUTS TO THE COMPOUND. FOLD IN GENTLY WITH THE WHIPPED EGG WHITES. LET IT COOK IN THE OVEN FOR ABOUT 30/ 35 MINUTES AT 180° IN A GREASED AND FLOURED CAKE PAN. TAKE THE CAKE OUT OF THE OVEN ONCE COOLED
Nutalia Ice Cream
INGREDIENTS: MILK 300GR, CREAM 500GR, SUGAR 250GR, HAZELNUT PASTE 150GR.
METHOD: PUT THE MILK IN A SAUCEPAN, ADD THE SUGAR AND TURN ON THE HEAT. ADD THE CREAM AND LET IT COOK ON A LOW HEAT. LEAVE IT TO COOK FOR ANOTHER 5 MINUTES WHEN IT STARTS BOILING. TURN OFF THE HEAT, LEAVE TO COOL AND ADD THE HAZELNUT PASTE. STIR IN THE ICE CREAM MAKER FOR 30 MINUTES.
Nutalia Bavarian
INGREDIENTS: MILK 1 LT, SUGAR 200 GR, 3 WHOLE FRESH EGGS, FLOUR 130 GR, ½ VANILLA SACKET, 4 GELATINE LEAVES, HAZELNUT PASTE 100 GR, WHIPPED CREAM AND HAZELNUTS FOR GARNISHING.
METHOD: MIX FLOUR AND SUGAR, ADD THE EGGS AND THE MILK WHILE STIRRING CONSTANTLY TO AVOID THE CLUMPS FORMATION. ADD THE MILK. PUT ON A LOW HEAT AND BRING MIXTURE ALMOST TO A BOIL (AS A CUSTARD). AT THIS POINT REMOVE FROM THE HEAT, ADD THE HAZELNUT PASTE AND THE GELATINE LEAVES AND MIX QUICKLY UNTIL WELL BLENDED. POUR INTO A MOLD AND PUT IN THE FREEZER FOR AT LEAST 10 HOURS. FLIP, GARNISH AND SERVE IT.
