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Gateau Succes Pyramide Recipe
|Hazelnuts||1⁄2 Cup (8 tbs)|
|Powdered blanched almonds||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cream of tartar||1⁄16 Teaspoon|
|Eggs||2 , beaten|
|Butter||3⁄4 Cup (12 tbs)|
|Semisweet chocolate square||1 Ounce, melted|
|Dark rum||1⁄2 Teaspoon|
|Heavy cream||1 1⁄4 Cup (20 tbs), whipped|
|Finely chopped hazel nuts||1 Cup (16 tbs) (Filberts)|
|Confectioner's sugar||1 Teaspoon|
Serving size: Complete recipe
Calories 5104 Calories from Fat 4099
% Daily Value*
Total Fat 467 g717.8%
Saturated Fat 173.9 g869.3%
Trans Fat 0 g
Cholesterol 1196.8 mg
Sodium 466.9 mg19.5%
Total Carbohydrates 194 g64.8%
Dietary Fiber 31.2 g124.9%
Sugars 121.9 g
Protein 83 g166.4%
Vitamin A 182.6% Vitamin C 10.2%
Calcium 81.1% Iron 62.2%
*Based on a 2000 Calorie diet
Measure 1/4 cup.
Beat egg whites until frothy; add sugar, a little at a time, beating constantly until stiff peaks are formed.
Fold in powdered almonds and flour.
Spread the mixture evenly in bottoms of four 8-inch layer cake pans lined with waxed paper.
Bake at 350Â°F for 10 minutes, or until meringue is "crusty" to the touch.
Remove from oven; set aside to cool.
Meanwhile, combine 1/2 cup sugar, water, and cream of tartar in a saucepan.
Bring to boiling and set candy thermometer in place.
Cook until thermometer registers 230Â°F, or until syrup spins a thread.
Beating constantly with electric or hand rotary beater, gradually add syrup to beaten eggs.
Beat in the butter, adding a small amount at a time.
Continue beating until thoroughly blended.
Divide mixture in half and turn into 2 bowls.
To one half, add melted chocolate, coffee beverage, and rum.
Fold the reserved Praline Powder into the other half.
Put one of the baked meringue rounds on a round platter; spread with the chocolate cream.
Cover with a second round and spread it with some of the whipped cream.
Place a third round over whipped cream and spread with the hazelnut praline cream.
Top with remaining meringue round.
Spread the sides of the cake with remaining whipped cream and sprinkle with finely chopped hazelnuts.
Sprinkle top with confectioners' sugar.