Hazelnut sponge cake 4 eggs
2 egg yolks
50g ground hazelnuts
6g baker's yeast
1 pinch of salt
Crushed hazelnuts, to taste
In a bowl, beat the eggs (including the egg yolks) and the sugar with an electric mixer into a smooth, frothy mixture. Sift the flour, yeast and salt. Combine the powders to the mixture by slowly folding from bottom to top. Add the hazelnuts. Butter a heart-shaped mold (about 22cm in diameter) and bake at 180C for 45-50 minutes. Once cooled, cut the pie and stuff with the hazelnut cream. Smear the same cream over the pie's exterior and decorate the edges with Ferrero Rocher. Sprinkle the center with the crushed hazelnuts. With a bit of red sugar paste, make a small heart and place it on the cake.
This Site uses technical cookies also of third parties and profiling cookies to send you advertising messages in line with your online navigation preferences.
If you wish to learn more on cookies, or change your browser's settings on cookies (up to excluding the installation of whatever cookies), click here