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Ingredients :
For the cake :
200gr toasted hazelnuts
3 eggs
200gr flour
200gr sugar caster
150gr butter
5gr baking powder
1 tbl spoon of oil
For the sabayon :
4 egg yolks
80gr sugar caster
20cl spumante wine
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Method :
For the cake :
Process the hazelnuts until finely ground.
On the side mix the eggs, add the softened butter and
process again then the cake flour, baking powder, and salt and
process until blendedl Put in floured moulds, bake 40 mins.
Spread the batter evenly in the prepared cake pan,
Bake for 30 to 35 mins at 180 degrees or until a wooden toothpick
inserted in the cake comes out clean.
For the sabayn :
Whisk the eggyolks and sugar until pale and frothy, in
a ban-marie, the water should not be boiling. Slowly add the wine,
whisking constantly. Bring the water to theboil, whisk until the
sauce thickens. Suggest wine : Asti Spumente. |