Hazelnut cake (3)
Instructions
First you make toast shelled hazelnuts on a hot plate (goes very well the stove) or in the oven.
Pestatele in the mortar evenly (do not use the mixer because if you stop in time, reduces fat powder that hardly dissolves in the compound of the cake).
Let soften on very weak flame two grams of butter with 2 grams sugar; then add three egg yolks, one at a time, continuing to stir; then add hazelnuts pounded and amaretti, mix well; then it was the turn of flour and potato starch potatoes, finally of bitter cocoa and Marsala dry short.
Now, to the mixture well worked add three egg whites carefully incorporate them.
Choose a baking pan and pour in the mixture so that it does not exceed two inches tall.
Put in the oven already pre-heated to 180 degrees and Cook: after 20-25 minutes check the cooking with a stick.
Serve the pie cold.
It's a very special sweet, Unleavened and soft (for the inexperienced, may help a tablespoon of baking powder).
Suggested wine: Asti.
Ingredients and dosing for 6 persons
- 200 g of variety hazelnut tonda gentile delle langhe
- 200 g of great amaretti biscuits
- 100 G = = 00 Flour
- 100 g of potato starch
- 1 tablespoon of bitter cocoa powder
- 1 dram of dry marsala wine
- 3 eggs
- 200 g of butter
- 200 g of sugar