Torta Di Nocciole Con Panna

  • on February 6, 2009
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Ingrients & Directions


1/2 c Shelled hazelnuts 1 1/4 ts Baking powder
2 Eggs 1 pn Salt
6 tb Sugar 1 c Whipping cream
1 tb Flour

PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread
hazelnuts on a cookie sheet and toast in oven for 5 minutes. Remove
them and reduce oven to 350F. Grind nuts in a blender or food
processor to a fine meal. Beat eggs and sugar together until pale
yellow and creamy. Mix in flour, baking powder, salt and ground nuts.
Transfer batter to prepared pan and bake 20-to-25 minutes, until
edges of the cake begin to pull away from the pan. Cool on a rack and
transfer to a plate. Just before serving, whip cream to soft peaks
and spread it over top of cake.

TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK

Yields
8 servings

Article Categories:
Tortes

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