Simple is best
Hazelnuts, eggs and sugar. This dessert is all about technique. We need well-whipped egg whites and a good folding technique to make sure we incorporate as much air as possible. The egg whites are the best for adding air to your desserts. They are about 90 percent water and 10 percent protein. It is by whipping them that this protein stretches and expands helping them capture lots of tiny air bubbles on the way.
Hazelnut Cake
- 250gm toasted hazelnuts
- 150gm granulated sugar
- 50-100ml Apple juice or schorle
- 1 tbsp Oil
- 4 eggs
Preparation
Hazelnut Cake
- 175 20 minutes needed to be cooked thorough so they dont collapse.
- Using Butter and hazelnut meal, grease and line the silicon moulds provided
- Finely blend the toasted hazelnuts with a tablespoon of sugar taken from the total (in this way the oils of the hazelnuts do not oxidize due to the heat of the blades of the blender) until you get a thick paste.
- Separate the yolks from the egg whites.
- Add the sugar to the egg yolks and whisk until you get a light and foamy dough, about 3 minutes. Then pour in the hazelnut paste and stir gently until it is completely incorporated.
- Whip the egg whites until firm. Then add them to the dough a tablespoon at a time, stirring gently from the bottom upwards to prevent the whites from deflating.
- Bake in the oven for 20 minutes. When you take it out the cake should be soft and slightly damp.
- Let it cool down before removing it from the molds
Dyllicious 