Torta di Nocciole (hazelnut cake)

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 7-10 Tbsp e
  • 7-10 Tbsp some + 200 g flour
  • 100 g Amarettini
  • 200 g Hazelnut kernels
  • 3 Eggs (Gr. M)
  • 1 package Baking Powder
  • 200 g Sugar
  • 2-3 TABLESPOONS Milk

Directions

  1. 1

    Grease a springform pan (26 cm Ø) and dust with flour. Preheat the oven (electric cooker 175 °C/circulating air: 150 °C/gas: level 2). Finely chop the Amarettini. Roast the hazelnuts in a pan without fat for 2-3 minutes until they smell good.

  2. 2

    Take out, let it cool down. Then grind finely.

  3. 3

    Melt 200 g butter. Separate the eggs, put the yolks aside. Beat egg whites until stiff. Mix nuts, 200 g flour, baking powder, sugar and Amarettini in a mixing bowl. Then knead the melted butter, milk and egg yolk with the dough hooks of the mixer to a slightly crumbly dough.

  4. 4

    Briefly fold in the beaten egg white.

  5. 5

    Bake in a hot oven on the middle shelf for 45-50 minutes. Let it cool down. Serve with vanilla ice cream and chocolate sauce.

Nutrition Facts

KCAL
430 kcal
CARBS
37 g
FATS
27 g
PROTEINS
7 g