The best cake filling, which no one can resist!
Whipping cream 30% - 337 g
Sugar - 135 g
Glucose - 35 g
Hazelnuts - 75 g
Almonds - 75 g
Salt - 1 g
Saucepan (with thick bottom)
Set the oven temperature to 140°C and dry the nuts for about 20 minutes. Mix them every 5 minutes.
Blend the nuts to the needed consistency.
Melt the sugar and glucose together, until you get a beautiful chihlimbar color.
In another saucepan, bring the whipping cream to its boiling point (but don't let it boil), then incorporate with the caramel by pouring 2-3 times. Keep stirring. Bring the mixture to 105°C.
For around 20 minutes, keep mixing everything so that it won't burn. After taking the mixture off the stove, add the dried nuts and salt.
Pour into the molds and send to the freezer for 4-5 hours.