Here I am to write to you from my usual pc station in Parma! And yes, James and I have returned to our house and as I told you, we did or with Ryanair ... We say that James was very comfortable and hardly noticed being a few kilometers off the ground ... But for me, which I knew was not really a smooth ride! Fortuna that the presence of my brother and my sister distracted me a bit, 'so that the hour and a half flight passed quickly enough!
Today I write the recipe of the cake with hazelnuts that advised me a dear friend who lives in Turin, Tonia, and I recommend it for given the Langhe hazelnuts! I used the common hazel, which I roasted in the oven itself and the result was truly superlative! Imagine how it would come the cake with hazelnuts from Piedmont ...!
Ingredients: 300 grams roasted hazelnuts, 150 grams of sugar, 3 eggs, 2 tablespoons of flour 00, 1 tablespoon yeast, grated rind of a lemon, 2 tablespoons milk, 50 g butter, 2 pinches of salt and a t he 22 cm in diameter.
Preparation: Melt the butter in a double boiler and let cool; Chop the nuts with half the sugar em Ontario to the yolks with the soft cream remaining sugar. Joining hazelnuts to the yolks and then also melted butter, lemon, flour, salt and a pinch of yeast in diluted 2 tablespoons of milk. Beat the egg whites with the second pinch of salt and put them together very gently the compound.
Versare nella teglia e metterla in forno caldo, 180°C x 40 min. Una volta ultimata la cottura sfornare e lasciare riposare per 10 min. Togliere la torta dalla teglia lasciarla evaporare su una griglia.
Vi va una bella fetta? E' morbidissima e umida....!
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