Incredible Hazelnut Cake скачать в хорошем качестве

Incredible Hazelnut Cake

The most hazelnutty hazelnut cake imaginable. No butter, no flour, just hazelnuts and more hazelnuts. And some sugar and a few eggs and nothing else at all. If you have the time and the inclination, grind your hazelnuts yourself, there's more taste in whole hazelnuts than in store bought ground hazelnuts. If you do, grind two thirds really fine and a third more roughly to give your cake some bite. Now whisk the egg yolks with the sugar until the mixture is creamy and buttery white. Clean the whisks ! This is essential, otherwise the egg whites will get miffed and won't stiffen at all. So with spotless whisks, beat the egg whites until they're stiff. A pinch of salt seems to help although I haven't really tested that theory. Take a little bit of the beaten egg whites and mix it into the yolk and sugar mixture to lighten it up a bit. Now transfer this lightened version of beaten yolk and sugar onto the beaten egg whites and start to fold it in. Halfway through, add the hazelnut powder and fold in. Under no circumstance use a whisk or a mixer, we want to keep the whole thing frothy. It will go down a goodish bit, that's normal, but it will stay light and foamy and frothy. Lastly, pour the mixture into a silicone cake tin if you want to avoid using butter and flour. If you don't have a silicone tin, use a standard one that you have previously greased and dusted with flour. Bake at 180°C 350°F for a good thirty minutes. To test if your incredible hazelnut cake is ready to come out of the oven, plunge a clean knife into it and if it comes out clean and dry, your cake is done. Take it out of the oven, give it a quarter of an hour to cool, then turn it out of the tin onto a grid and leave to cool completely. This cake will go down a bit, it has no flour or starch to prop it up, but it will taste fantastic. The taste is absolute, pure hazelnut. You can adjust the amount of sugar you use to fit your taste. Baked in a silicone tin, this cake is perfect if you are gluten intolerant. It's quite simply the best hazelnut cake I have ever tasted. If you have a recipe for a better one, let me know in the comments and I'll try yours.