50gr granulated sugar
40gr powdered sugar
15gr corn flour
125gr heavy cream
125gr heavy cream whipped to soft peaks
70gr coffee beans coarsely chopped
85gr granulated sugar
8gr gelatin leaves
130gr heavy cream
4gr gelatin leaves
195gr heavy cream whipped to soft peaks
as preferred caramelized and chopped hazelnuts
85gr heavy cream
6gr gelatin sheats
as preferred vanilla
The directions for the glaze are given in the ''Orange and chocolate -coffee torte'' and the cocoa gelee can be made much time in advance and kept refridgerated. Start with the dacquoise by shifting the flours and powdered sugar together. Beat the whites with the sugar until stiff and fold in the dry ingredients stirring gently with a spatula. Spread two 20cm-diameter circles of batter on parchement paper or silpat and bake at a preheated oven to 180C for 10-15min until the cake is lightly golden and springs back when touched. Set aside and prepare the coffee filling by warming milk with the first portion of heavy cream and the coffee beans in a saucepan. As soon as it boils remove from heat, pour it through a strainer to completely remove any coffee remainings and add some milk if necessary to get the 415gr of the mixture you began with.
Then return it to heat, put the gelatin in cold water to soften and in a separate bowl whisk the yolks with sugar until just foamy. Before the milk starts boiling, temper with it the yolks whisking constantly and combine the mixtures in the saucepan over medium heat. Keep stirring and watch the rising temperature with a candy thermometer so that it doesn't exceed 85C. At this point where the cream has thicken, remove from heat, dissolve in the gelatin and set aside to cool. Meanwhile you can whip both the cream portions asked for each filling to soft peaks and keep in fridge. Proceed with the praline filling following the same procedure (as for anglaise) with milk, cream, sugar and eggs with the exception that you add the gianduja after incorporating the gelatin.
When both of the creams are just lukewarm, stir in the whipped cream and start constracting the cake. Place on the bottom of a 20cm-diameter ring the one dacquoise layer and spread half of the praline cream over it. Just drop the chopped hazelnuts on top and cover with the other cake layer. Fill with coffee bavaroise (you may keep some out) and finish with the rest of the praline cream. In order to avoid mixing of the two fillings or to have the one layer as a central piece (in this case of color contranst it won't really make a difference) , you can first put the coffee cream in a smaller form and chill it until just set. When you are done with the layers, chill the whole cake or refridgerate overnight and get the glaze ready to use either warming or cooling it to a slightly warm temperature. Then poure it at its proper consistency over the torte and refridgerate before decorating or serving.