Hazelnut cake with zabaglione in barbaresco
Instructions
Beat well 1 tablespoon of yeast with 3 eggs (egg whites until foamy), add 150 g of butter, 250 g flour, 200 g sugar and 100 g of toasted hazelnuts and chopped; pour the mixture into a buttered baking dish and bake.
You can serve it with corn paste of Piedmontese tradition.
Beat well 6 egg yolks with 6 tablespoons sugar with a whisk.
Add 6 tablespoons of Barbaresco and put on the stove in a double boiler.
The egg becomes frothy, then mounts like a cloud.
Remove from the heat immediately otherwise it congeals.
Ingredients and dosing for 6 persons
- 1 tablespoon of yeast
- 150 g of butter
- 250 g of white flour
- 3 eggs
- 200 g of sugar
- 100 g of toasted hazelnuts
- For the zabaglione:
- 6 egg yolks
- 6 tablespoons of sugar
- 15 cl of vino barbaresco