For a cake of 350 g
- 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.
Pour the dough into the buttered and sugared moulds.
Lay the raspberries on top of the cake only.
Buttering of the mould
- 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 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.
To Etel, (56) the pastry and chocolate store "Au Petit Prince" invites you in the greedy temptation. Maëlig Georgelin and his team compose with passion surprising, modern and creative cakes, irresistible macaroons, fine chocolates inviting you in travelling, and original sweets. Also discover their [...]Read more