Directions: |
Directions:Line a rectangular flat pan (large enough to place 2 8" oblande next to each other without touching) with either foil or waxed paper. Caramelize the grated orange and lemon rinds by melting 2 T sugar in pan over low heat until sugar begins to caramelize. Take pan off heat and swirl the pan until all the sugar is liquid caramel. Add in the grated orange and lemon rinds and mix with a wooden spoon over very low heat (about 3 minutes); set aside to cool down.
Preheat oven at 300.I
n deep bowl, beat 10 egg whites on low speed till foamy, then begin slowly pouring in a stream of sugar while increasing the speed to medium (soft swirls in whites and finally on highest speed -beat whites till stiff, but NOT DRY ( can turn bowl upside down without whites falling out or sliding). Gently fold in with a spatula and a figure 8 motion ...up and over a few times the ground almonds, caramelized grated orange and lemon rinds. Do not overbeat!
Take about 1/2 c - 3/4 cup and spread over one oblanda with an icing knife. Same for the second one. Bake at 300 for 20-25 minutes till the layer shrinks at the edge. center needs to not leave a finger depression when pressed. Repeat until you have 8-10 layers.Place layers on racks to cool down. When completely cool, separate with waxed paper while you prepare the krem fill.
In a double boiler (If you don't have one, you can place a smaller saucepan over a larger saucepan filled with about 2 inches water). Heat water till simmering. Add 8 whole eggs to the double boiler insert or a ceramic/glass/stainless steel bowl placed in the smaller saucepan (make sure no water enters the smaller saucepan.Beat in the powdered sugar with a whisk over the simmering water until the krem begins to thicken. Mix in the grated chocolate and remove from heat. Let cool. Mix in the ground hazelnuts. Finally beat in the butter,softened at room temperature with hand mixer on highest speed. Sometimes you need to keep beating (about 15-25 minutes) until you see the krem will thicken or if it doesn't-put in freezer for about 15 minutes-then beat. Spread each oblanda layer with about 1/2 c krem. Layer until you use all the oblande layers. Leave a little krem to ice the top; Frost each layer and then the sides.Return to refrigerator between layers. On top of torta, make a design with slivered almonds and the caramelized rinds.Slice into 1 1/2 inch wedges or 1 " slices. |
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