Hazelnut Pie
by Editorial Staff
I recently found a recipe and finally brought it to life … A very tasty cake, rather, I would call it a cupcake with a completely non-childish alcoholic coffee filling … just for a cold winter =)))
Ingredients
- – 550 ml of cream 35 and more%
- – 240 gr flour
- – 7 eggs
- – 300 gr hazelnuts
- – 300 g brown sugar
- – 100 grams of white sugar
- – 160 gr butter
- – 50 grams of caramel liqueur
- – 100 ml strong coffee
- – 10 grams of baking powder
Directions
- – Beat 2 eggs with 150 g brown sugar
- – Beat the butter with the remaining brown sugar
- – Whip 250 ml of cream until thick foam
- – Gently mix eggs + butter + cream, gradually add flour and baking powder, mix the dough until smooth
- – Chop the nuts (about 200 g). I chopped part in a blender to powder, chopped part. Add nuts to dough and stir
- – Cover a detachable mold with a diameter of 27 cm with parchment, put the dough in the mold and bake for 30-50 minutes (depending on the oven) at 180 degrees. Willingness to check with a toothpick
- – While the cake is being prepared, we make the filling: whip the remaining cream until foam
- – Beat 5 yolks with sugar until dense foam
- – Pour strong coffee and cream into a ladle, stir, bring to a boil, stirring frequently. When the mixture boils, reduce heat to low, pour in the egg mixture and cook until thickened, stirring constantly. Remove from heat, add liquor, cool
- – Partially cut the remaining nuts in half, pour the filling over the cake (I had a lot of the resulting filling volume), sprinkle with the remaining nuts.
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