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Method


Mix ground hazelnut kernels with the grated lemon peel and the juice of a lemon. Separate the eggs and stir the yolks with sugar until foamy, then carefully fold in the nut mixture. Beat the egg whites with a pinch of salt until stiff and fold gently under the walnut. Lay the bottom of a springform pan (26 cm) with baking paper, pour the mixture into the spring pan and smooth it out. Preheat the oven to 175 ° C and bake the cake for 45 min. Dust the cooled cake with powdered sugar.

Rapunzel Products


200250 Hazelnuts roasted, ground
1400325 Cristallino cane sugar, HAND IN HAND
1200335 Sea salt with iodine
HAND IN HAND

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