A delicious and festive cake recipe…
- Preheat the oven to 170° C. Knead 60 grams of butter, together with the flour and 50 grams of sugar, until smooth. Add the cornmeal, cardamom and finally 1 egg. Knead it until it forms a ball. Grease a cake tin with butter and sprinkle the worktop with flour. Roll out the dough to about 1/2 cm thick and place it in the pie crust. Place back in the fridge for about 15 minutes. Bake the pie crust for about 20 minutes and let it cool.
- Coat the entire bottom with Penotti Organic Hazelnut Spread, about 8 tbsp. Put this in the freezer and continue with the recipe.
- Mix the can of condensed milk, 50 gr butter (other) and the caster sugar in a saucepan. Heat it all up and keep beating with a whisk to prevent burning. The caramel has to cook for 10 minutes, until it is a thick mass. Remove the cake from the freezer and pour the caramel over the chocolate. Do this as evenly and quickly as possible. Put back in the freezer.
- Separate 3 eggs and beat the egg whites with 50 grams of sugar until stiff peaks form. Remove the cake from the oven and divide the meringue mixture over the caramel, this should be a bit messy. Lightly burn the top with a crème brûlée burner. Chill in the fridge and enjoy!