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Before starting this Mini Hazelnut Cake recipe, make sure you have organised all the necessary ingredients.
Using a knife, chop the whole hazelnuts...
... and roast in a hot oven for about 10 minutes. Remove from the oven and set aside to cool.
Place the butter and icing sugar in the stand mixer recipient.
Place the bowl in the stand mixer and fit it with the flat beater. Combine the two ingredients, making sure not to over-knead the preparation. Set aside.
In a separate bowl, combine the flour and baking powder together.
Add the egg yolks to the butter and icing sugar mix.
Add the flour and baking powder.
Add the roasted hazelnuts.
... making sure you do not knead the batter excessively.
Clean the stand mixer recipient and pour the egg whites...
... and beat until firm.
Add the beaten egg whites to the batter.
Using a rubber spatula, gently incorporate the egg whites to the batter.
Transfer the batter into a piping bag. Pipe the batter into mini loaf cake moulds. There is no need to grease the moulds beforehand.
Bake in a preheated oven at 200°C (gas 6)...
... for approximately 15 or 20 minutes.
When cooked, remove from the oven and leave to cool.
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