Tuesday, October 14, 2008

BakeSpace Challenge #7 - Polish History Month

Mission: Authentic Polish Recipe - In Honor of Polish History Month

Solution: Tort Orzechowy - special equipment - 7 1/2 - 8 cup Brioche mold...

1 TB unsalted butter, melted
2 Cups finely ground Panko (Or other white bread crumbs)
3/4 cup Honey (I like Orange Blossom)
1/4 cup Brown Sugar
4 Large Eggs; Separated

1 cup Hazelnuts, Toasted and Ground Medium-Fine

Preheat oven to 350 degrees (325 convection)
Brush inside of brioche mold with melted butter.
Sprinkle 1/4 cup of the fine Panko into the mold and coat the inside of the pan and set aside.
Place honey in a large bowl over simmering water.
Once honey melts, add brown sugar and begin whisking
Add egg yolks 1 at a time, whisking constantly.
Once all egg yolks have been added, continue to whisk the mixture over simmering water until a light custard is formed (Mixture will be quite pale and thickened)

Remove mixture from stove.
Combine Hazelnuts and Panko, then fold this into the honey custard.
In a clean, preferably copper, bowl, whip egg whites to stiff peaks.
Fold into the rest of the batter, 1/2 at a time.
Carefully spoon batter into the brioche mold. (It's kind of like a nutty angel food cake batter)
Place in oven and bake for 40-45 minutes
Cake will be golden brown around the edges.

Let cool in pan for about 5-10 minutes
Unmold onto a rack, sprinkle with more nuts and honey when serving.



joylynn4 said...

Wow! That looks awesome - like everything you make does! I really need to get to work on mine but time is slipping away from me. The picture of the piece on the fork made me instinctivly open my mouth and lean in towards the screen....LOL

Spryte said...

That looks great!!!