Hazelnut Cake

Name: Hazelnut Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 16
Cuisine: Italia
Ingredients: 10 Egg Whites; 400 g Powdered Sugar; 250 g Finely Chopped Hazelnuts; 150 g Flour; 1 pinch Cinnamon; 1 bean Vanilla; 200 g Raspberry Jam; 50 g Chocolate Glaze; 80 g Toasted and Chopped Walnuts or Almonds; null For the Cream:; 100 g Butter; 140 g Italian Meringue; 50 g Gianduia Cream; 1 cl Cognac

@tuduu

Category: Desserts

The Hazelnut Cake is a typical dessert from Piedmont, famous for its intense flavor and soft texture. This cake is made with egg whites beaten until stiff, powdered sugar, finely chopped hazelnuts, flour, cinnamon, vanilla, and a delicious gianduia cream. It is covered with a chocolate glaze and decorated with toasted and chopped walnuts or almonds. Enjoy with a dusting of powdered sugar and accompanied by a sweet raspberry jam.

Difficulty: Difficult

Cooking time: 40 minCooking: 40 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Egg whites10
Powdered sugar400g
Finely chopped hazelnuts250g
Flour150g
Cinnamon1pinch
Vanilla1bean
Raspberry jam200g
Chocolate glaze50g
Toasted and chopped walnuts or almonds80g
For the cream:
Butter100g
Italian meringue140g
Gianduia cream50g
Cognac1cl

Purchasable products

Delicious Hazelnut Cream 250g

1 product

£ 8.35

Truffle Butter 80g - artisanal specialty

1 product

£ 8.61

Gianduia (Gianduja) Spread with Piedmont Hazelnuts PGI 250g

1 product

£ 8.61

Preparation

STEP 1 OF 9
In a bowl, beat the egg whites until stiff, gradually adding the powdered sugar
STEP 2 OF 9
Add the hazelnuts, sifted flour, cinnamon, and the inside of a vanilla bean, gently folding in all the ingredients to avoid deflating the mixture
STEP 3 OF 9
Draw three circles (26 cm diameter) on separate sheets of baking paper and fill two of them with the hazelnut mixture using a piping bag with a star nozzle no
STEP 4 OF 9
8, trying to form a spiral
STEP 5 OF 9
For the third circle, which will cover the cake, form a cord of mixture along the edge and a basket weave pattern inside
STEP 6 OF 9
Bake all the circles in the oven at 200 degrees for 15 minutes
STEP 7 OF 9
Cream the butter in a bowl using a wooden spoon, then gradually incorporate the cold Italian meringue
STEP 8 OF 9
Finally, add the gianduia cream already mixed with Cognac and work the mixture until all the ingredients are well combined
STEP 9 OF 9
Strain the raspberry jam, collect it in a small saucepan, and heat it

Suggestions

Cake mold
Electric mixer
Blender

General Information

Origin

Italia, Piemonte

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	332.13
Carbohydrates (g)	37.75
of which Sugars (g)	31.94
Fat (g)	16.61
of which Saturates (g)	4.19
Protein (g)	7.15
Fiber (g)	2.68
Sale (g)	0.06

Proteins
7.15g·11%
Carbohydrates
37.75g·59%
Fats
16.61g·26%
Fibers
2.68g·4%