edienti
3 albumi
280 g di zucchero
200 g di nocciole
1 litro di panna
2 confezioni di zucchero vanigliato
3 confezioni di addensante per
panna 100 g di cioccolato, cioccolato fondente grattugiato
Preparazione
Infornare brevemente le noci a 200°C. Quindi strofinare con un panno per allentare leggermente la buccia. Macinare le noci.
Montare gli albumi a neve ferma, aggiungere gradualmente 180 g di zucchero e incorporare le noci.
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Ritagliare dalla carta da forno 3 cerchi del diametro di 26 cm.
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Cuocere 3 strati dalla miscela di meringa. 160°C circa 30-40 minuti.
Sbattere 3/4 l di panna con il montante per panna, la vaniglia e lo zucchero rimasto fino a renderla ben ferma. Quindi incorporare il cioccolato.
Sbattere la panna rimanente.
Riempire la crema al cioccolato tra le basi (raffreddate). Distribuire sopra la crema rimasta. Decorare con un po’ di cioccolato grattugiato.
Congelare.
Lasciare scongelare bene la torta prima di servire (circa 2 ore)
Nostra nonna Lore ci preparava sempre questa torta per i nostri compleanni ed è la torta preferita di tutta la famiglia.