Konditor
Senior Cook
First time that I’ve shared my Nanaimo-Bar ingredient composition:
Cake
¼ cup finely sliced dried figs macerated in 2 fl. oz. good brandy
14 oz. fine-quality semisweet chocolate
6 large eggs
¼ cup EACH granulated sugar, plain flour, and finely ground hazelnuts
Pastry Cream
2 egg yolks
1 Tbsp flour
8 fl. oz. milk
1½ tsp vanilla extract
4 oz whipped cream cheese
Ganache for icing
8 oz. fine-quality semisweet chocolate
4 fl. oz. heavy cream
Cake is refrigerated overnight after it's been iced; then removed from the sprinform pan and cut into serving portions.
Cake
¼ cup finely sliced dried figs macerated in 2 fl. oz. good brandy
14 oz. fine-quality semisweet chocolate
6 large eggs
¼ cup EACH granulated sugar, plain flour, and finely ground hazelnuts
Pastry Cream
2 egg yolks
1 Tbsp flour
8 fl. oz. milk
1½ tsp vanilla extract
4 oz whipped cream cheese
Ganache for icing
8 oz. fine-quality semisweet chocolate
4 fl. oz. heavy cream
Cake is refrigerated overnight after it's been iced; then removed from the sprinform pan and cut into serving portions.
