This is the cake for those who like light cakes. Havana cake is the perfect refreshment on hot summer days. I really like havana cake and I always thought that it is difficult to make. This recipe is the proof that it is not so and because of that I decided to share it with you.
Ingredients for caramel hazelnuts:
350g roughly crush hazelnuts
8 table spoons of sugar
Dissolve sugar on low heat and let it caramelize.
Add roughly crushed hazelnuts to caramelized sugar, stir to coat and remove from heat. Spread on parchment paper, let it cool down and then brake it into smaller pieces with meat hammer. Put the pieces into a bag or cloth and roughly grind it with rolling pin. You can also grind the pieces in a blender.
Ingredients for the filling:
3 packets powdered gelatin
500l heavy cream
Prepare gelatin according to package instructions. Cook milk with sugar until it boils. Remove from heat and add dissolved gelatin, stir and let it cool at room temperature. Then put it in a fridge for 2 hours and let it cool completely. You should get the consistency of pudding. When the filling is completely cooled down, beat it with electric mixer and then add previously whipped cream.
Ingredients for the Bottom layer:
120g ground caramel hazelnuts
3 table spoons flour
120g softened butter
Mix yolks with butter and add ground caramel hazelnuts and flour. Spread over the bottom of round pan (diameter 28 cm, 11 inches) lined with parchment paper and bake at 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes.
Ingredients for Middle layers:
5 egg whites
10 tablespoons of ground caramel hazelnuts
Whip egg whites until you get strong snow. Gently add caramel hazelnuts while mixing manually. Divide the mixture in two parts. Spread each part of over the bottom of round pan (again 28 cm, 11 inches) and bake each for 20 minutes at 130 degrees Celsius (266 degrees Fahrenheit).
Ingredients for compose:
Instructions for cake compose:
Put bottom layer on a serving plate. Put the ring of the round pan around it . Put ⅓ of the filling over the bottom layer. Sprinkle with ground caramel hazelnuts mixed with ground nugat wafer.
Put another layer and pour another part of the filling over that layer and again sprinkle cover it with ground caramel hazelnuts mixed with ground nugat wafer . Cover with last layer and pour the rest of the cream over it. Put in the fridge overnight. Remove the ring of the pan the next day. For decoration sprinkle it with some ground hazelnuts.