Trianon

• 4 eggs white
• 13/16 cup ground almonds
• 4 2/3 tablespoons caster sugar
• 7/8 cup confectioners sugar
• 7/8 pound chocolate praline
• 1 7/16 tablespoons ground almonds
• 2 1/2 cups pancake thin
• 1 cup cream wipping
• 1 3/16 cups dark chocolate

1. LAYER 1nnUsing an electric mixer, beat the 4 whites while slowly adding 35g caster sugar to form soft peaks.nn a separate bowl mix 90g ground almonds and 100g confectioner sugar. Gently add the mix to the eggs white with a spatula.nnpour in a baking tin and bake for 30min at 165u0b0C
2. LAYER 2nncrumble crepes dentelles in a bowl and add 10g ground almonds nn a separate bowl melt the praline chocolate. nix both preparation and add it on top of layer 1.. Put t in the freezer for half an hour.
3. LAYER 3nnPut the whipping cream in the freezer for 10 minnelt the chocolate and set aside while it cool downnsing an electric mixer, mix the whipping cream, add the melted chocolate when it has cooled a bit nnadd it on top pf the two layers, and put in the freezer for at least 10 hours (overnight). Remove it and let cool in the fridge an hour before serving

eggs, ground almonds, caster sugar, confectioners sugar, chocolate praline, ground almonds, pancake thin, cream wipping, dark chocolate

Taken from www.yummly.com/recipe/Trianon-1271563 (may not work)