Hazelnut Cake
DIFFICULTY: medium
TIME: 20 min
COOKING: 30 min
INGREDIENTS
Chopped toasted hazelnuts or hazelnut flour gr 240
Butter gr 60
Cornstarch gr 50
Eggs n. 2
Sugar gr 90
1 sachet brewer’s yeast
PREPARATION
Separate the egg yolks from the egg whites, incorporate the sugar into the egg whites, and knead until the two ingredients are smooth, then add the butter, starch, toasted and chopped hazelnuts, and the sachet of baking powder.
Separately whisk the egg whites with a pinch of salt, then add these too and transfer the mixture into a buttered or lined baking tin.
Bake the hazelnut cake in the oven at 180° for about 30 minutes.
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