Hazelnut Cake (torta Di Nocciole) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
400 gram: Hazelnut meal,
300 gram: Flour,
200 gram: Butter,
180 gram: Sugar,
4: Egg yolks,
200 gram: Apricot marmalade,
10 gram: Lemon skin,
Directions:
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Mix hazelnut and egg yolk together. Spread in oven pan. Cover with
lemon skin. Spread rest of mixture on top of lemon skin. Bake in oven
180 C for 30 mins. Source: Given to share with the express permission
of Chef de Cuisine
Source from luhu.jp
Mix hazelnut and egg yolk together. Spread in oven pan. Cover with
lemon skin. Spread rest of mixture on top of lemon skin. Bake in oven
180 C for 30 mins. Source: Given to share with the express permission
of Chef de Cuisine
Source from luhu.jp