Suggested material offered in store
300 g hazelnuts
200 g sugar
100 g butter
1 packet prepared yeast
Separate egg yolks from egg whites and place in two separate bowls
Beat egg whites with a hand blender until they form stiff peaks.
In a separate bowl, beat egg yolks and sugar.
Add butter and yeast. Mix well. Set aside.
Finely chop hazelnuts using a food processor.
Add chopped hazelnuts to the egg yolk mixture.
Fold in egg whites. Pour mixture in a greased cake pan.
Cook 30 to 40 minutes in a 350°F oven.
Cool before serving
Serve with a cream made of mascarpone cheese.
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