Ingredients
For the dough:
250 g butter, soft
6 eggs, separated
220 g sugar
100 g flour
1 pack of baking powder
1 cup milk
400 g hazelnuts, ground
For the filling:
300 g nuts, ground
120 g sugar
5 tbsp water
50 g cream
For the icing:
1 bar of couverture, dark
preparation
1. First stir the butter with the sugar and the 6 egg yolks until foamy. Then mix the flour with the baking powder and stir in.
Now add the milk and mix everything well. Then mix in the hazelnuts. Beat the 6 egg whites into stiff peaks and fold into the mixture. Stir together the ingredients for the filling. Grease a rectangular mold well and sprinkle with breadcrumbs (important, otherwise the cake will easily stick to the mold).
2. Bake at 200° (fan oven 180°) for approx. 45 to 50 minutes. If necessary, cover it with aluminum foil at the end so that it doesn’t get too dark. The cake is ready when no dough sticks to a shish kebab stick inserted into it.
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