Hazelnut soft Cake
From the one star french chef Patrick Asfaux
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Cooking time :
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- azelnut soft Cake, serves 6 to 8 people
- 200 grams (7 ounces) of roasted hazelnuts (turn the nuts into powder in a mixer, put the powder into a heated frying pan without any fat, stir continuously until you get a light-brown colour. Let cool and keep aside)
- 5 eggs
- 120 gr (4 ounces) of sugar
- a piece of lemon peel
- icing sugar
Progression
Clarify the eggs.
Blanch the yolks with 120 gr (4 ounces) of sugar (blanch: whip until the mixture becomes white).
Whisk up the whites and at the end, mix in the remaining sugar (80 gr) and carry on whisking for 30 seconds.
Lay the whites on top of the yolks and gently mix by lifting with a spatula. When done, mix in the roasted hazelnut powder.
Poor the mixture into a a non-adhesive sponge-cake baking-tin (Tefal or Flexopan).
Bake for 35-40 mn at 180° C. As usual, probe the cake with the tip of a knife which should come out hot and dry.
10 mn after taking it out of the oven, remove it from the baking-tin, let it cool on a grille and powder it with icing-sugar.
Loads of little things can complement your hazelnut soft Cake :
A nice warm chocolate-sauce, custard with little bits of toasted coffee, that same custard flavoured with liquorice or even sauterne wine or acacia honey… A real love poem !
Blanch the yolks with 120 gr (4 ounces) of sugar (blanch: whip until the mixture becomes white).
Whisk up the whites and at the end, mix in the remaining sugar (80 gr) and carry on whisking for 30 seconds.
Lay the whites on top of the yolks and gently mix by lifting with a spatula. When done, mix in the roasted hazelnut powder.
Poor the mixture into a a non-adhesive sponge-cake baking-tin (Tefal or Flexopan).
Bake for 35-40 mn at 180° C. As usual, probe the cake with the tip of a knife which should come out hot and dry.
10 mn after taking it out of the oven, remove it from the baking-tin, let it cool on a grille and powder it with icing-sugar.
Loads of little things can complement your hazelnut soft Cake :
A nice warm chocolate-sauce, custard with little bits of toasted coffee, that same custard flavoured with liquorice or even sauterne wine or acacia honey… A real love poem !
credits photo : © Couet Ivan - A.F.Touch-cuisine
Last comments about the recipe Hazelnut soft Cake
Akshta (invité) 2012-03-19
Potato Coffee Cake INGREDIENTS3/4 cup dry potato lakfes1 cup boiling water1 cup warm milk3 tablespoons butter, softened2 eggs1 cup white sugar4 1/2 cups bread flour1 (.25 ounce) package active dry yeast3 tablespoons white sugar1/2 teaspoon ground cinnamon3 tablespoons butter, melted DIRECTIONSIn a small bowl, dissolve potato lakfes in boiling water. Let stand until lukewarm, about 15 minutes.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.Bake in preheated oven for 20 minutes, or until golden brown.
meee (invité) 2011-05-04
Comment on recipe : www.aftouch-cuisine.com/recipe/hazelnut-soft-cake-70.htm i don know how it tastes... but I like nutella so...