Wookiee Hut Cuisine presents:
Alderaanian Hazelnut Surprise Cake
by Rosie

The Princess Leia Organa married Han Solo after a long and eventful courtship. In order to pay homage to the many systems who lent support to the Alliance, the Organa-Solos commissioned cakes and pastries from each of them for their reception. Rumor has it that the Princess ate only this one!

This cake takes a couple of days to prepare the components, so read it all the way through and make sure you have enough time to prepare it.

4 eggs, separated
1 tablespoon vanilla extract
4 tablespoon flour
1 teaspoon baking power
4 tablespoon sugar
1 cup ground roasted unsalted hazelnuts

Put egg yolks in a medium bowl and egg whites in a separate large bowl. Add sugar, flour, baking powder and vanilla extract into bowl with egg yolks. Beat with electric mixer until smooth. Beat egg whites until fluffy and stiff. Carefully fold egg whites into yolk mixture until evenly mixed. Spray round springform cake pan with non-stick cooking spray. Bake for 8 to 10 minutes at 350 degrees and check . If the color is a golden brown and the cake springs back when pressed, remove from the oven. Let cool for a few minutes; loosen from pan edges and remove from pan. Repeat these steps two more times, but the third time add the ground roasted hazelnuts to cake mixture after the yolk mixture and the beaten egg whites are folded together.

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1 - 1 1/2 cup sugar
1 cup water
1 cup ground roasted unsalted hazelnuts
1 1/2 tablespoons
2 squares semisweet baking chocolate
2 sticks of butter
1 tablespoon vanilla extract

In a medium saucepan, mix sugar and flour. Add water and semisweet chocolate squares cooking slowly until thickened so that it coats the back of a spoon. Add vanilla extract and mix in thoroughly. Let cool for 10 to 15 minutes then with a hand mixer, thoroughly mix in butter and let cool completely. Chill in refrigerator overnight if possible. Remix with hand mixer to loosen and fluff the creme base and also incorporate ground hazelnuts.

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Baked Hazelnut Meringue Layers
5 - 6 egg while from large eggs
5 - 6 tablespoons sugar
3/4 teaspoon cream of tartar

Take a sheet of parchment paper large enough to trace 2 circles around the cake pan used to make the cake. Put the parchment paper on a large cookie sheet or jelly roll pan. Place egg whites, cream of tartar and sugar in a large bowl. Make sure the number of egg whites and number of tablespoons of sugar are equal. Mix with a hand mixer at high speed until it forms stiff peaks. Carefully but thoroughly incorporate ground hazelnuts. Spread this mixture into the 2 traced circles on the parchment paper making them as even as possible. Bake in a 200 degree oven until crisp and lightly brown. Remove and cool completely.

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On the desired serving plate, place one of the plain layers of cake. Spread with 1/4 of the creme mixture. Peel one baked meringue layer off the parchment paper and place on creme. Place hazelnut cake layer and repeat creme and meringe layers. Place the other plain cake layer on top and use the remaining creme to frost the top and sides of the cake. Decorate with sprinkling of excess ground hazelnuts or in any way you wish. The hidden crisp layers of baked meringue are an unexpected surprise in this cake.

It is a lot of work, but definitely worth it!

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