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| Hazelnut Cake |
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Ingredients:
10 ounces (250 g) toasted hazelnuts
4 ounces (100 g) Mock Graham Crackers (gf)
4 ounces (100 g, 1/2 cup) cf margarine or other solid fat
6 ounces (150 g, 3/4 cup) sugar
3 eggs, separated
6 ounces (150 g) cf baking chocolate, or grated
Preparation:
Whirl the nuts and cookies in a blender until they're a fairly fine
powder. Combine it with the crumbled chocolate.
Cream the egg yolks, sugar and margarine until the mixture is pale yellow.
Preheat your oven to 360 F (180 C).
Whip the whites to firm peaks. Combine the nut and cracker mixture
with the yolk/margarine mixture, then fold in the whites - do not beat
or over mix.
Transfer the batter into a cake pan of size sufficient for it to be
about an inch deep, and bake it for 30 minutes.
Serve warm or cold.
--
I would rather be adorned by beauty of character than jewels. Jewels
are the gift of fortune, while character comes from within. ~ Titus
Maccius Plautus
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