Hazelnut Cake Recipe
3 cups
1 cup
1 Tb
7 oz
4
3/4 cup |
Hazelnuts, shelled
Raw sugar
Unsweetened cocoa powder
Unsalted butter
Eggs, separated
Flour |
|
Oven Temp ~ 350°
Baking Time ~ 1 Hour
Pan Type ~ Bundt pan |
Preheat oven, Grease and flour pan.
Toast the hazelnuts in oven, stirring occasionally with a
wooden spoon. Cool. Rub them between your hands to remove the
skin. Chop them.
Add 1 tablespoon of sugar and the cocoa and chop again.
Beat the sugar and butter for 20 minutes. Add the egg yolks, still
beating. Mix the flour with the hazelnuts, then fold them into the
sugar mixture. In a separate bowl, beat the egg whites until stiff
peaks form. Fold the egg whites into the sugar mixture.
Place prepared cake pan. Bake.
Allow to cool before turning out.
Serve with whipped cream.