INGREDIENTS
- – Yield 72 g (3/4 pcs)
- – Sugar (1) 70 g
- – Lemon zest 1 unit.
- – On the spot espresso with out sugar 1.8 g
- – Baking powder 5 g
- – Wonderful salt 0.5 g
- – Hazelnut flour 188 g
- – Almond flour 63 g
- – Clear 140 g (4/5 items)
- – Sugar 70 g
- GIANDUJA:
Chocolate paste containing 30% hazelnut paste.
- – Hazelnut praline paste 200 g
- – Milk 25/30 g
- – Vanilla essence 4 g
- – Bitter cacao 10 g
- – Butter 5 g
Get pleasure from this spectacular cake with hazelnut and chocolate paste, gluten free
PROCEDURE:
1. Put together 20 cm rings with aluminum foil, oiled and with rice flour.
2. Blanch the yolks with sugar (1), lemon zest and low.
3. Begin beating the egg whites with the sugar.
4. Add the baking powder and salt to the yolks.
4. Intersperse the hazelnut/almond flour and the crushed egg whites.
5. Place 380 g of combination per mildew.
6. Insert a frozen gianduja disc (18 cm – 200 g)
7. Full with 200 g of combination
8. Prepare dinner in oven at 180 levels for 35-45 minutes
GIANDUJA:
1. Mood the praline paste (if frozen)
2. Course of along with the milk, vanilla and sifted cocoa
3. Add the pomade butter
4. If needed, add a bit of additional milk
5. Packaging
