8 Egg whites
10 grams Dried egg white powder, optional
12 ounces Granulated sugar
1 teaspoon Vanilla extract
8 ounces Almond or hazelnut flour combination
2 ounces Cake flour
Buttercream or Crème Chantilly or icing, as needed
Yield: 3 Rounds
1. Whip the egg whites in a mixing bowl with whip attachment on medium speed until foamy. If using the dried egg whites, sift them with 5 ounces (150 grams) of the sugar and add to the whipping egg whites.
2. Whip the egg whites to firm peaks. Fold in the vanilla extract.
3. Stir the remaining 7 ounces (210 grams) of sugar into the almond and cake flours. Fold the nut and flour mixture into the whipped egg whites using a rubber spatula.
4. Pipe the mixture on paper-lined sheet pan into 3 or 4 rounds 6 inch (15 cm) in diameter using a medium-large tip.
5. Bake at 350°F (177°C) until golden and crisp, approximately 30 minutes.
6. Cool and fill this cake with buttercream, Crème Chantilly or other icing.
7. Yield: 3 to 4 Rounds, 6 In.
10 grams Dried egg white powder, optional
12 ounces Granulated sugar
1 teaspoon Vanilla extract
8 ounces Almond or hazelnut flour combination
2 ounces Cake flour
Buttercream or Crème Chantilly or icing, as needed
Yield: 3 Rounds
1. Whip the egg whites in a mixing bowl with whip attachment on medium speed until foamy. If using the dried egg whites, sift them with 5 ounces (150 grams) of the sugar and add to the whipping egg whites.
2. Whip the egg whites to firm peaks. Fold in the vanilla extract.
3. Stir the remaining 7 ounces (210 grams) of sugar into the almond and cake flours. Fold the nut and flour mixture into the whipped egg whites using a rubber spatula.
4. Pipe the mixture on paper-lined sheet pan into 3 or 4 rounds 6 inch (15 cm) in diameter using a medium-large tip.
5. Bake at 350°F (177°C) until golden and crisp, approximately 30 minutes.
6. Cool and fill this cake with buttercream, Crème Chantilly or other icing.
7. Yield: 3 to 4 Rounds, 6 In.
