Gateau Ganache Recipe
Ingredients
| Egg whites | 6 (Meringue:) | |
| Sugar | 1 1/2 Cup (16 tbs) (Meringue:) | |
| Pecans and walnuts | 3/4 Cup (16 tbs) (Meringue:) | |
| White wine vinegar | 11/2 Teaspoon (Meringue:) | |
| Vanilla | 1/2 Teaspoon (Meringue:) | |
| Parchment paper | ||
| Semi sweet chocolate | 3 Ounce (Filling and Icing:) | |
| Whipping cream | 1/2 Pint (Filling and Icing:) | |
Directions
Place egg whites in a large mixing bowl and let stand an hour or so at room temperature.
Prepare two 8 inch cake tins as follows.
Cut two rounds of parchment paper to fit bottom of pans.
Grease and lightly flour cake tin bottoms and sides, cover bottom with fitted paper, grease and lightly flour paper.
Beat egg whites until stiff.
Add sugar and nuts all at once and fold in gently with a metal spoon.
Add vinegar and vanilla and spoon lightly into prepared tins.
Bake at 375°F for 35 to 40 minutes (or until crusty to the touch).
Turn onto racks immediately and peel off parchment.
(This can all be done the day before.)
Prepare two 8 inch cake tins as follows.
Cut two rounds of parchment paper to fit bottom of pans.
Grease and lightly flour cake tin bottoms and sides, cover bottom with fitted paper, grease and lightly flour paper.
Beat egg whites until stiff.
Add sugar and nuts all at once and fold in gently with a metal spoon.
Add vinegar and vanilla and spoon lightly into prepared tins.
Bake at 375°F for 35 to 40 minutes (or until crusty to the touch).
Turn onto racks immediately and peel off parchment.
(This can all be done the day before.)
Chef
