Torta di Nocciole (hazelnut cake)

Name: Torta di Nocciole (hazelnut cake)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 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

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

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
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
Take out, let it cool down. Then grind finely.
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
Briefly fold in the beaten egg white.
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.