Revisited Langhe cake
Ingredients · Servings 6
- 500 g Hazelnuts (Piedmont round hazelnuts)
- 250 g sugar
- 300 g Butter
- Egg
- Zabaglione
Method · 30 min
- Langarola cake, or Cortemilia cake, or hazelnut cake, has peasant origins and was prepared for Christmas using leftover hazelnuts from the harvest...
- Langarola cake, or Cortemilia cake, or hazelnut cake, has peasant origins and was prepared for Christmas using leftover hazelnuts from the harvest...
- Langarola cake, or Cortemilia cake, or hazelnut cake, has peasant origins and was prepared for Christmas using leftover hazelnuts from the harvest...
- Langarola cake, or Cortemilia cake, or hazelnut cake, has peasant origins and was prepared for Christmas using leftover hazelnuts from the harvest...
- Langarola cake, or Cortemilia cake, or hazelnut cake, has peasant origins and was prepared for Christmas using leftover hazelnuts from the harvest...
Divide the eggs into two large containers.
Beat the egg yolks with the sugar and a pinch of salt, then add the chopped hazelnuts.
Separately, beat the egg whites until stiff, then gently fold the egg whites into the mixture with the hazelnuts, taking care not to deflate them.
Pour into a previously buttered and floured pan and bake at 180°C for 35\40 minutes.
Cut in half and fill with zabaglione.
