Nut and caramel slice

Step 1 - Sponge cake

Whisk the egg yolks, sugar and salt until the mixture is light and fluffy.
Add the hot (almost boiling) milk and continue to whisk. Then add the nut paste to the egg mixture and work in well. Sieve the flour and baking powder, add to the mixture and carefully fold in until the mixture is homogeneous. Pour the sponge cake into the tray, smooth out and bake.

Baking temperature: 180 °C, baking time: approx. 15 minutes

 

Step 2 - Soufflé

Soak the gelatine leaves in cold water. Beat the butter with the sweetened condensed milk until creamy, then add the caramel paste and stir in well. Heat the sugar and water to 118 °C. Beat the egg whites lightly until the first bubbles appear. Pour the hot syrup into the egg whites in a thin stream and continue beating at high speed until the mixture increases significantly in volume and becomes stable. Squeeze out the soaked gelatine, dissolve in the microwave or over a bain-marie and stir quickly into the warm meringue mixture. As soon as the egg white mixture has cooled slightly, fold in the prepared butter-condensed milk mixture until a smooth, airy consistency is achieved. Pour the soufflé onto the cooled sponge, smooth it out and leave to set in the refrigerator.
 

Step 3 - Chocolate icing

Dissolve the chocolate glaze together with the butter and stir until smooth.
Add the cold cream and work in well until a homogeneous, glossy glaze is formed. Pour the glaze over the soufflé and spread evenly. Garnish as desired.