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Hazelnut cake

Hazelnut cake

There hazelnut cake it is a dessert that has Piedmontese origins. Piedmont is in fact known for its hazelnuts IGP, with their unmistakable flavor. If you are lucky enough to be able to use the real Piedmontese hazelnuts do it, alternatively do not despair because the taste of this flourless hazelnut cake he will know how to conquer you in every way.
This morning's recipe is perfect for autumn, a sweet full of aroma and flavor, moreover gluten free and therefore also perfect for my celiac friends: *
Girls this morning I feel very drained, despite yesterday I spent all Sunday in bed lazing, today I have dark circles and a tiredness on me that I can not explain. So this morning, kitchen closed, I stay at the PC hoping to be able to fuel and do something good. Basins and happy Monday!

Method

How to make hazelnut cake

Toast the hazelnuts in a pan for a couple of minutes.
Put them in a mixer and chop finely.

Now separate the yolks from the whites, whip the latter until stiff and set aside.

Now work the egg yolks with the sugar until you get a light and fluffy mass.

Then add the melted butter and rum and then the starch, yeast and chopped hazelnuts.
Mix all the ingredients.

Gently incorporate the egg whites, stirring with a wooden spoon from bottom to top until a homogeneous mixture is obtained.
Pour the mixture into a greased mold sprinkled with starch or lined with parchment paper.
Bake the cake in a preheated oven for 35 minutes at 180 ° C.

Once cooked, let it cool slightly, then turn the cake upside down on a serving dish. Once cold, sprinkle with powdered sugar. Your hazelnut cake is ready to be served.


Hazelnut cake

There hazelnut cake comes directly from the pastry tradition of Northern Europe, a tradition that calls for sweets like this, rich in flavor and generous in cream, beautiful to look at and very refined. To decorate as you like or serve in all its simplicity. If you love to find their taste, their scent in desserts, then we also have another proposal: do not miss this delicious hazelnut donut.


Chocolate and hazelnut cake

Puree the hazelnuts in a food processor with 2 tablespoons of sugar. Melt the chocolate in a bain-marie, remove from the heat and add the butter into small pieces, mix well and leave to rest.

Work the egg yolks with 90 g of sugar until they reach a creamy consistency.

Incorporate the melted chocolate and vanilla. Mix the flour and salt with the chopped hazelnuts and add to the chocolate mixture. Beat the egg whites with the remaining sugar until stiff peaks and incorporate them into the chocolate mixture with slow movements from bottom to top.

Pour the mixture into a 23-24 cm opening pan and bake in a preheated oven at 190 ° for 30-35 minutes.

In the center it must retain some humidity. Allow to cool in the pan, then turn over onto a cardboard base. Prepare the glaze and make the double glaze: let a quarter of the glaze cool until it is spreadable, spread it on the cake and put it in the fridge.

If the remaining glaze has hardened, re-melt it sufficiently in a double boiler and complete the glaze. Melt the white and milk chocolate separately, place in two pastry pockets and alternately form concentric circles on the cake. With a toothpick pull some lines from the center outwards and here is a beautiful decoration !!


Flourless hazelnut cake

There flourless hazelnut cake it's a sweet gluten free, healthy and delicious. You can enjoy it as a dessert, for breakfast or as a snack! Browse the step by step instructions to prepare it at home.

Blend the hazelnuts. Put the hazelnuts (except a dozen) in the blender with 90 g of sugar (to prevent them from releasing the oil and compacting) and chop finely.

Prepare the mixture. Beat the eggs with the remaining sugar (50 g) and salt until they are light and fluffy. Add about a third of the blended hazelnuts and the melted but cold butter, stirring with a hand whisk.

Complete. Add the remaining hazelnuts, coffee, rum, corn starch with sifted yeast to the mixture and mix well. The mixture will be quite thick and, if it is difficult to mix with a whisk, continue to work it with your hands, until it is homogeneous.

Bake the cake. Pour the mixture into a 26 cm diameter mold lined with wet and squeezed baking paper. Level it with the back of a moistened spoon or with a spatula and bake in a preheated oven at 170 ° for 35-40 minutes.

Serve the dessert. Bring the flourless hazelnut cake to the table when it is cold, garnishing it with the hazelnuts kept aside, coarsely chopped.


Hazelnut cake - Recipes

Preheat the oven to 180 & deg. Grease a 25 cm diameter cake pan.
Toast 150 g of walnuts in the oven for about 15 minutes, turning them halfway through cooking. Remove from the oven, let them cool and then blend them and reduce them into flour. Chop the remaining walnuts, you will then need them to decorate the cake.
In the planetary mixer, work the softened butter and brown sugar until you get a cream, then add the mashed bananas and mix for 30 seconds. Add the eggs one at a time, the yoghurt and the vanilla extract and work for about 30 seconds until all the ingredients are well blended together. Finally add the 2 sifted flours and the baking powder and mix well until the mixture is homogeneous. Pour it into the pan, level it and top it with the chopped dried fruit. Bake your cake at 180 ° and cook for 50-60 minutes as long as it takes for it to be golden. To be sure of its cooking, test the toothpick: introduce it in its center and if it comes out clean it is ready. Remove from the oven and let it cool before serving.


Recipe suitable for 0 A groups

11 comments:

bye! I'm a fan of yours. I am group zero and I try indeed I try to follow the diet of Dr. hubs. My only flaw is that I am greedy and often when I go to the supermarket having to give up the goodness we have is a bit hard. But let's say I don't give in. This encourages me to find different ingredients to experiment with in the cakes I eat in the morning. Ever tried rice flour? it's light gluten-free and it's great. Do you know if its use falls within the parameters of Dr. Hubs? So in case I'll send you some recipes. Kisses beautiful. Katia

I would also be interested in rice flour recipes, could you post some, please?

Thanks Katia!
as you can see your offer has been appreciated by those who visit the blog even before I had time to see it!
I'd really like to post a rice flour cake. As I have said other times, I do not do many experiments with rice because it is contraindicated for me (regardless of the fact that in general it is neutral for my blood type), so your recipe would be very useful.
Thanks in advance, I reciprocate the kisses and also greet the other visitor.
Hello
Marilena

I just finished posting a comment on the breakfast page asking how to use rice flour. Katia would you be kind enough to put your recipes with rice flour too? Thanks Marilena for this beautiful and very useful blog.
Mariangela

Mariangela and Katia, first of all thanks for the interventions and I'm about to prepare Katia's post with her rice cake.

In general, I don't publish rice cakes because according to Dr. Mozzi the combination of sugars + cereals is to be avoided and the consumption of rice must be limited.

However, I will now publish the dessert that I was very pleased to receive from Katia.
But I come back to really highly recommend the purchase of Dr. Mozzi's book and I keep asking: help me to write the comments because looking for the ingredients on the book you realize what is good and what is wrong e. it's not my turn to play the fussy part.

I would publish anything of my own, I'm glad to see so much participation. only that the blog must respect the rules of the diet, otherwise what blog would it be ?!

A kiss to all, thanks again and bye
Marilena

Thanks Marilena for all the excellent pushes! In reality, I make cakes without flour or at most with chestnut or buckwheat flour (sweet creps) because I know that they are the only ones that can be combined with sugar or jam. It is true? But I would like to find some savory recipes with rice flour. I experiment with some and then send it to you.
See you soon and thanks again for this very useful blog.

. I have not signed the post.
Mariangela

thanks Mariangela! bell & # 39idea the rice pies. experiments are very welcome!
For me I really have to use little rice, it is a specific indication that Dr. Hubs, that's why I don't do so many experiments. as an exception I allow myself a risotto every two or three months. :)
Thanks. this participation makes me a huge pleasure. beyond the recipes themselves.
Hello
Marilena

Hi, I'm Sara and I'm looking for some breakfast recipes for my boyfriend who is starting the blood type (A) diet. I am not yet familiar with all the prohibitions and wrong combinations so sorry if I say nonsense, but to make it softer you could not add ricotta or sunflower oil or a part of the hazelnuts grind them until they become hazelnut paste? I like to experiment a little with recipes and would like to make a good cake for breakfast: P
Hello,
Will be

Thanks Sara,
all three of your proposals are interesting, starting with trying to shred the hazelnuts.
I take this opportunity to remind you that sunflower oil is not recommended for group B and AB.

Hello .. to make the recipe a little more delicious, I could add a few pieces of dark chocolate.
Thanks.
Hello,
Raffaella

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The recipes of the Piedmontese hazelnut cake of the Langhe are very varied: each valley, every country and every family has one. They are jealously guarded from pastry chefs and housewives.

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