Joconde Cake with Hazelnuts

There are moments in our lives when we crave something different...Not necessarily better, just different. 

Ingredients:
Decor paste-
50 g egg whites
50 g sugar
50 g butter, softened
50 g flour + colour (or 15 g cocoa + 43 g flour)
Sponge-
3 eggs (150 g)
3 egg whites (90g)
75 g icing sugar
85 g almond meal
25 g flour
2 1/2 teas caster sugar
30 g butter, melted
Mousse-
300 g (dark) chocolate
300 ml cream
3 eggs
1/2 cup icing sugar
Hazelnut meringue -
2 egg whites
100 gr hazelnuts, roasted and processed / grated  (skin removed)
1/4 cup sugar
Cream for decoration- whipped with 1 tbs of icing sugar
Method:
Decor paste-
Mix butter and sugar until pale and fluffy, add egg whites (one by one). Mix in flour and cocoa by hand.
Use bakers comb or strong plastic bag to make decorative patterns on silicon mat. Put it in freezer. Rest of this paste spread on a bottom of a cake pan (over baking paper) that you're going to use  and bake for 6-7 minutes. That's going to be bottom of your cake.
Sponge-
Mix egg whites with caster sugar; set aside. In another bowl, mix eggs, sugar and butter; add flour and almond meal. Put 1/3 of egg white mixture and fold by hand; repeat with other 2/3.
Cover decor paste from freezer with this sponge.
Bake 5-6 min at 200* C, or until edges start browning. Take out and cool.
Cut sponge into desired sizes and shapes, in this case you need 2 long strips, that are going to be inside a cake pan (like a ring). 
Hazelnut meringue-
Beat egg whites, add sugar and beat until thick and sugar melted. Spoon hazelnut meal and fold in. Place in baking tin (lined with baking paper) and bake for 30 minutes at 160*C.
Mousse-
Heat cream until very hot (don't boil), add chocolate and mix until melted. Let it cool.
Beat eggs and sugar until thick and pale. Add cooled chocolate mixture and mix really well.

Assemble-

Dark circle comes on bottom of a cake pan, around comes decorated sponge. Pour 1/3 chocolate mousse over the bottom, place hazelnut meringue, then pour other 2/3 of chocolate mousse. Decorate with whipped cream and refrigerate for 2 hours before slicing.

Ponekad pristignu oni trenutci u nasim zivotima, kada zelimo nesto drugacije...ne neophodno i bolje, samo drugacije.

Mona Liza  Torta sa Ljesnicima

Potrebno:
Dekorativna masa-
50 gr bjelanaca
50 gr secera
50 gr maslaca, omeksalog
50 gr brasna + boja (ili 15 gr kakaa + 43 gr brasna)
Biskvit-
3 jaja (150 gr)
3 bjelanca (90 gr)
75 gr secera u prahu
85 gr mljevenog badema
25 gr brasna
2 1/2 k sitnog secera
30 gr maslaca, otopljenog

Cokoladni mus-

300 gr chocolade, otopljene

300 ml slatkog vrhnja

3 jaja

1/2 solje secera u prahu

Beze kora sa ljesnicima-

2 bjelanca

1/4 solje secera

100 g ljesnika, ispecenih, oljustenih i samljevenih

Slatko vrhnje- za dekoraciju (umuceno sa 1 K secera u prahu)

Nacin:
Dekorativna masa-
Miksajte maslac i secer , dodajte jedno po jedno bjelance, zatim brasno i kakao.
Napravite dekorativne sare na silikonu, uz pomoc spatule, poslasticarskog 'ceslja' ili kese sa odsjecenim vrhom. Stavite silikon u zamrzivac. Ostatak tamne mase stavite na papir, velicine kalupa i ispecite 5-6 minuta. To ce vam biti dno.
Biskvit-
Miksajte bjelanca sa sitnim secerom, dok ne postane cvrsto. U drugoj posudi miksajte jaja sa secerom i maslacem; dodajte brasno i bademe. Ubacite 1/3 snijega bjelanaca, promijesjte rukom pa ubacite i ostale bjelance. Dobro promijesajte.
Ova masa ide preko dekorativne mase. Pecite 5-6 min na 200*C, ili dok krajevi ne pocnu rumeniti. Izvadite i ohladite.
Isjecite zeljenu velicinu, stavite u kalupe (za tortu ili napravite druge oblike od jace plastike).

Beze kora sa ljesnicima-

Umutite bjelanca. dodajte secer i mutite dok ne postane gusto i sjajno. Ubacite ljesnike, pa rucno umijesajte. Pecite (u kalupu sa papirom) na 160*c oko 30 minuta. Ohladite.

Aranziranje-

Na dno kalupa dolazi tamna kora, okolo izrezane trake od dekorativnog biskvita. Uspite 1/3 cokoldanog musa, stavite koru od bjelanaca i ljesnika preko, zatim uspite ostatak cokoladnog musa. Umutite pavlaku i ukrasite. Rashladite  najmanje 2 sata prije rezanja.