Torta Di Nocciole Con Panna Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Shelled hazelnuts,
2: Eggs,
6 tbsp: Sugar,
1 tbsp: Flour,
1 1/4 tsp: Baking powder,
1 pinch: Salt,
1 cup: Whipping cream,
Directions:
PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread
hazelnuts on a cookie sheet and toast in oven for 5 minutes. Remove
them and reduce oven to 350F. Grind nuts in a blender or food
processor to a fine meal. Beat eggs and sugar together until pale
yellow and creamy. Mix in flour, baking powder, salt and ground nuts.
Transfer batter to prepared pan and bake 20-to-25 minutes, until
edges of the cake begin to pull away from the pan. Cool on a rack and
transfer to a plate. Just before serving, whip cream to soft peaks
and spread it over top of cake.
Source from luhu.jp
hazelnuts on a cookie sheet and toast in oven for 5 minutes. Remove
them and reduce oven to 350F. Grind nuts in a blender or food
processor to a fine meal. Beat eggs and sugar together until pale
yellow and creamy. Mix in flour, baking powder, salt and ground nuts.
Transfer batter to prepared pan and bake 20-to-25 minutes, until
edges of the cake begin to pull away from the pan. Cool on a rack and
transfer to a plate. Just before serving, whip cream to soft peaks
and spread it over top of cake.
Source from luhu.jp