Flourless Langhe hazelnut cake recipe
Langhe hazelnut cake is a typical dessert from Piedmont, easy to prepare and delicious when served as a dessert. Try it for breakfast too!
Piedmont is an Italian region with a large culinary tradition behind it, especially with regard to sweets and desserts. Today we go to the Langhe, an area where the hazelnut cake is prepared, a recipe that varies from valley to valley but which represents the traditional dessert of Cortemilla, a small town in the province of Cuneo. There are two great variations of this cake: the one made with flour and the one without.
Today we are going to prepare a hazelnut cake without flour, using the tonda gentile hazelnut from the Langhe or PGI Piedmont hazelnut, a fantastic product with a delicate and aromatic, ideal for the preparation of this dessert. However, we also leave you the recipe for the classic hazelnut cake. Ready? Let’s work!
Preparation of the hazelnut cake without flour
- First, let’s prepare the hazelnut flourwhich is obtained by finely chopping the hazelnuts together with 100 g of sugar and adding a pinch of salt.
- Once done, in a bowl whisk the yolks together with the remaining sugar and add the melted butter to the mixture.
- Separately, whip the egg whites until stiff, and when you have obtained a white and frothy mixture.
- Add hazelnut flour and egg yolks, then, incorporate even the whites, making everything mix well. Also add a sachet of yeast for desserts and bitter cocoa.
- Transfer the dough into one cake pan buttered and cook in a preheated oven for approx 35 minutes at 180°C.
- When your hazelnut cake is ready, serve with a sprinkling of powdered sugar. Enjoy your meal!
If you liked and love sweets with hazelnuts, try all our recipes with hazelnuts: they will definitely go to ruba!
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