INGREDIENTS

INSTRUCTIONS

One 10-inch springform or layer pan, buttered and the bottom lined
with a disk of parchment or waxed paper, or 12 4-inch individual  pans,
buttered. Set a rack at the middle level of the oven and  preheat to
350 degrees. Place the hazelnuts and 3/4 cup of the sugar  in a food
processor and pulse until the mixture is finely ground.  Transfer to a
bowl and stir in the flour.  Melt the butter in a medium saucepan over
medium heat. Continue  cooking the butter until it colors slightly,
swirling the pan to  color it evenly. Remove from heat and add the rum
and vanilla  extract. Set aside to cool slightly. In a clean, dry bowl,
whip the  egg whites with the salt until they form a very soft peak.
Add the  remaining 3/4 cup sugar in a very slow stream, whipping
constantly.  Continue whipping the egg whites until they hold a soft
peak.  Alternately fold the hazelnut and butter mixtures into the egg
whites, 1/3 at a time. Begin with the hazelnut mixture and end with
the butter. Pour the batter into the prepared pan or pans. Smooth the
top and sprinkle with the sliced or chopped hazelnuts.  Bake the
financier for about 50 minutes until well risen and golden,  about 30
minutes for the individual cakes. The center of the cake  should feel
firm when pressed with the palm of the hand.  Cool the financier
briefly on a rack and remove pan and paper. If  some of the hazelnuts
on the surface fall off, replace them on the  cake. Dust very lightly
with confectioners' sugar.  For the compote, rinse, pit and quarter
plums. Combine sugar and lemon  juice in a small pan and heat until
sugar begins to melt. Stir  occasionally until sugar turns to a deep
amber caramel. Add butter  and water carefully off heat to prevent
splattering. Return to heat,  bring to a boil and add plums. Simmer a
minute or two, add cinnamon  and cool.  To serve, place a financier off
center on a plate and spoon plum  compote next to it. Top with Creme
Fraiche.  Converted by MC_Buster.  NOTES : This cake is made from an
unusual batter where ground  hazelnuts, sugar and flour and a large
quantity of brown butter are  folded into egg whites which have been
beaten with sugar. Of course,  the egg whites fall and liquefy as the
butter is folded in, but the  financier rises well, nonetheless. Makes
one 10-inch cake, about 12  servings, or 12 individual cakes  Recipe
by: COOKING LIVE SHOW #CL9186  Converted by MM_Buster v2.0l.

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