HOMESOY Hazelnut Gianduja Cream Cake

For Vanilla Chiffon Sheet:
Ingredients:

Instructions:

1. Sift flour, baking powder, corn flour and salt into a bowl and mix. Set aside.
2. Add oil, egg yolk and soya milk into the above and mix until smooth.
3. Whisk egg white with cream of tartar and salt.
4. Add in sugar in 3 batches.
5. Whisk until meringue forms soft peaks
6. Fold gently into egg yolk mixture.
7. Divide the mixture into two equal portions and spread evenly into 2 baking trays (400mm x 600mm).
8. Bake at 175 degree celcius -180 degree celcius for 20 minutes.
9. Place the trays of vanilla chiffon sheet up side down after taking out from the oven.
10. Remove vanilla chiffon sheets from baking trays when they have completely cooled down.

For Topping

Ingredients

Instructions

1. Cream daisy margarine with sugar until smooth.
2. Add the rest of the ingredients and mix well.
3. Bake mixture at 180 degree celcius for 20 minutes.
4. Break the cocoa crust with spatula and leave to cool.
5. Keep in air-tight container.

 
For Filling

Ingredients

Instructions

1. Get ready the 2 pcs vanilla chiffon sheet.
2. Add soya milk to instant custard and mix well. Set aside.
3. Bloom and melt gelatin in microwave.
4. Gently fold the gelatin solution with custard mixture and hazelnut paste until smooth.
5. Fold in whipped dairy and non dairy cream ( A ) gently.
6. Spread the filing about 1cm thick on the chiffon sheet and top with another layer of chiffon.
7. Freeze the cake and apply a layer of non dairy whipping cream ( B ) on top before cutting.
8. Arrange fresh fruits and sprinkle with cocoa crumbles on top before serving.