Recipe Hazelnut cake and lemon zest
Preparation time:
30 min
Heat treatment time:
1h
Shelf life:
1 an dans un endroit sec et frais (>6 C°)
Ingredients
Number of persons: Plusieurs
Preparation
- Preheat the oven to 160 ° C.
- Mix the eggs, sugar and flour in a bowl.
- Soften the butter in the microwave or the pan, without making it liquid. Add it to the preparation then mix.
- Add the cream, hazelnut powder, rum and salt. Mix.
- Zest the lemons and cut them finely. Add and mix.
- Butter and flour the terrines and fill them in half (the cake will swell when cooked!).
- Bake for 40 min at 160 ° C, leaving the terrines open and taking care not to put the puck in the oven! From the end of cooking, take the terrines out of the oven and let cool for a while.
- As soon as possible, taking care not to burn yourself, arrange the rings, close the terrines and immediately proceed to the heat treatment 1 hour at 100 ° C.
Recipe offered by APPTIA for Le Parfait.
