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| hazelnut cake with wild rose jelly |
I can make this very versatile cake in 15
minutes, light and soft, can use in both sweet and savory dishes. The addition
of a nut paste is a way to add oil into the cake to make it soft.
3 egg yolks
20gm brown sugar
45gm water or liqueur
60gm hazelnut paste (or peanut butter etc)
60gm flour
3egg whites
pinch of salt
1. Whisk yolk with sugar until sugar
dissolves, stir in liquid then hazelnut paste.
2. Mix in flour to get a thick
flowing paste, not a dough.
3. Whisk egg whites, after a while add
pinch of salt and whisk until soft peak.
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| hazelnut cake before baking |
4. Stir a bit of egg white foam into flour
mixture and mix well. Fold gently remaining egg white into the mixture, pour
into cake rings to less than half height. Bake at 160˚C until the surface is firm
and dry, around 20 minutes.
5. When cool, serve your favorite jam/jelly/baked
fruit on top or in the middle.
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| hazelnut cake after baking |
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