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Cakes, Cookies, Delicacies
Hazelnut cake
Details
15 min
45 min
print
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
Details
15 min
45 min
print
Hazelnut cake
Method
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.
Hazelnut cake
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
Details
15 min
45 min
print
Hazelnut cake
Rapunzel Products
Hazelnuts roasted, ground
Cristallino cane sugar HAND IN HAND
Sea salt with iodine
HAND IN HAND
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