HAZELNUT CAKE:
9 eggs, separated
¾ lbs hazelnuts
1/3 cup cake& pastry flour
¼ tsp. salt
1 tsp. vanilla
1 tbsp. rum
¼ cup butter, melted
½ cup sugar, divided
icing sugar
Toast hazelnuts in 275 degrees F oven for 20 to 30
minutes. Rub nuts with a clean tea-towel to remove skin. Process in food
processor with steel blade attached until finely chopped.
Preheat oven to 350 degrees F. Grease a 9-inch
spring-form pan and line it with wax paper.
Beat egg whites until foamy, add ¼ cup sugar, 2
tablespoons at a time, and continue beating until stiff. In a separate bowl,
beat egg yolks with ¼ cup sugar until light and thick. Fold yolks into egg
whites. Sift flour with salt and fold into beaten egg whites together with
hazelnuts. Fold in melted butter and rum. Pour batter into prepared pan.
Bake 30 to 35 minutes, or until tested done. Cool on
rack for 15 minutes. Turn cake out from pan and remove wax paper. Cool
completely. Dust with icing sugar to serve.
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