Hazelnut cake with Zabaglione with Moscato D'Asti
Instructions
Beat until fluffy the 6 egg whites, beat the egg yolks with 100 g of sugar, melted butter, flour and baking powder.
Apart from pounded in a mortar the hazelnuts with 200 g of sugar.
Now add the walnuts to the mixture of yolks pounded and, last, the egg whites: mix well.
Pour the mixture into a buttered and sprinkled on the bottom and walls of crushed hazelnuts; Iron the paper in the oven at 180 degrees for 25-30 minutes.
Put the cake when it is cold.
Garnish each slice with a spoonful of warm zabaglione.
Preparing the zabaglione: In a saucepan put the egg yolk, Moscato and sugar; pass the fire pounded vigorously with a wooden spoon or whisk.
The zabaglione is ready when it's nice and foamy.
Ingredients and dosing for 10 persons
- 6 eggs
- 300 g of sugar
- 100 g of butter
- 1 tablespoon of flour
- 1 toe of yeast
- 300 g of roasted shelled hazelnut
- 1 handful of chopped hazelnuts
- For the zabaglione:
- 1 egg yolk
- 1/2 shell of muscat wine
- 1 tablespoon of sugar