Cakes & pastries

Hazelnut cake

Name: Hazelnut cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Für 12 pieces:
Ingredients: 250 g Rapunzel hazelnut kernels roasted and ground; 200 g Rapunzel cristallino cane Sugar; 6 egg yolks; 1 lemon; 1 Pr. Rapunzel sea salt, Atlantic; powdered sugar for dusting

60 Min.

Für 12 pieces:

Info

Perptime 15 Min.
Baketime 45 Min.

Ingredients

Portions

250 g Hazelnuts roasted, ground
200 g Cristallino cane sugar HIH
6 egg yolks
1 lemon
1 Prise* Sea salt with iodine
powdered sugar for dusting

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix ground hazelnut kernels with the grated lemon peel and the juice of a lemon. Separate the eggs and stir the yolks with sugar until foamy, then carefully fold in the nut mixture. Beat the egg whites with a pinch of salt until stiff and fold gently under the walnut. Lay the bottom of a springform pan (26 cm) with baking paper, pour the mixture into the spring pan and smooth it out. Preheat the oven to 175 ° C and bake the cake for 45 min. Dust the cooled cake with powdered sugar.