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Intense hazelnut cake
Ingrédients
- 100 g whole raw hazelnuts
- 230 g hazelnut powder
- 170 g brown sugar
- 180 g egg white
- 90 g flour
- 4 g baking powder
- 1/4 c. coffee salt
Instructions
- Place the whole raw hazelnuts in an ovenproof dish and do the same for the hazelnut powder.
- Bake at 170°C for a good 30 minutes. You'll need to stir the hazelnut powder fairly regularly to ensure even roasting. At the end, the powder takes on a lovely caramel color.
- For whole hazelnuts, the skin should crack and they should be nicely browned. Pour the roasted hazelnut powder, brown sugar, flour, baking powder and salt into a bowl. Mix.
- Pour in the 180g of egg white (to do this, collect the whites of 5 or more eggs, and weigh out the quantity required). Mix again. The dough should be homogeneous.
- Pour into a mould lined with greaseproof paper and grease the inside edge. Pour in the dough, then arrange pieces of crushed toasted hazelnuts on top.
- Bake for 40 minutes at 155°C over static heat (not convection heat), then lower the temperature to 120°C with steam function if you have this option, and bake for a further 30 minutes. Without the steam function, lower the temperature to 120°C by placing a dish of boiling water in the bottom of the oven and bake for 30 minutes. Leave the cake to cool, turn out carefully and sprinkle with powdered sugar as required.
Nutrition
Calories: 376kcalCarbohydrates: 36gProtéines: 13gFat: 22gLipides saturés: 3gSodium: 176mgPotassium: 376mgFibre: 4gSucre: 21gVitamine A: 3IUVitamine C: 1mgCalcium: 95mgFer: 2mg
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