RECIPES
All recipesRaspberry and hazelnut cake
Par Maëlig GEORGELIN
Avis 
FOR THIS RECIPE
- For a cake of 350 g
RECIPE STEPS
1/ Cake dough
INGREDIENTS
- 130 g icing sugar
- 50 g hazelnut powder
- 55 g flour
- 2 g baking powder
- 15 g honey
- 120 g egg white
- 75 g melted soft butter
- 50 raspberries
Mix the icing sugar, the hazelnut powder, the flour, the baking powder and the honey with a spatula.
Bring the whites to 30°C in a bain-marie before mixing progressively with the powders.
In several steps, add the melted butter at 50°C, while mixing.
For the dough into the buttered and sugared moulds.
Lay the raspberries on top of the cake only.
2/ Buttering of the mould
INGREDIENTS
- 20 g soft butter
- 50 g brown sugar
Soften the butter before buttering the moulds generously with a brush.
Cover the walls of the moulds entirely with brown sugar and flip to take away the surplus.
Bake at 170°C with turning heat for 35 minutes.
3/ Décor
INGREDIENTS
- 3 raspberries
- 3 hazelnuts
- 10 g icing sugar
For the décor, lay 3 raspberries and 3 hazelnuts on top of the cake and sprinkle the border delicately with icing sugar.
excellent
Lovely cake! Will do it more often. Thanks for sharing the recipe.