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📝 Ingredients for a 24 cm mold:
✅ 300 g roasted, coarsely ground hazelnuts / 10.58 oz.
✅ 75 g cocoa powder / 2.64 oz.
✅ 5 eggs
✅ 125 g sugar + 75 g sugar / 4.4 oz. + 2.64 oz.
✅ 100 g melted butter / 3.52 oz.
✅ Powdered sugar
Preparation:
1. Separate the eggs. Beat the egg yolks with 125 g sugar until fluffy. Then add the melted butter and mix.
2. Beat the egg whites with a pinch of salt until stiff. Then add 75 g of sugar and continue beating until you get a nice, solid mass.
3. Mix hazelnuts with cocoa powder.
4. Add the egg yolk mixture to the egg whites and fold in a little.
Then fold the hazelnut mixture into the egg mixture in 3 steps.
5. Prepare a 24 cm baking tin and grease the edges. Pour in the finished dough and bake at 175° C/ 347° F in a preheated oven for about 40 minutes.
6. Allow the cooled cake to cool slightly and sprinkle with powdered sugar.
Complete! ♡
Bon appetit 😋 🏼
@Kirschnenko
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