Details


Preparation time15 min
Baking Time45 min
Hazelnut cake
Hazelnut cake

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.

Ingredients




RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de