The family's nutty pie
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Hardly no more hazelnuts can be stopped in the nut pie, which for decades have been the family's favorite cake. We have served it for birthdays, baked it for the Sunday movie and again and again served it as the sweet sentence for a dinner.
It is quick and easy to bake and then it can be served in many versions. With a fat chocolate topping - which we use on the video - or sprinkle with icing sugar. Similarly, the accessories can be varied. Or completely omitted because the cake is just so delicious in itself.
If it is to be extra delicious, or if the cake is to be stretched to many, it can be served simply with a cream cheese or good vanilla ice cream and the season's berries.
You will need:
250 g hazelnuts
170 g sugar
6 egg whites
100 g of chocolate, 70 percent
110 g of whipping cream
As well as some butter to the mold and a good handful of grater
- Grease a spring form, 23-25 cm, with melted butter and sprinkle with grater
- Blend the hazelnuts to a middle grove for coarse flour
- Whisk the egg whites completely stiff
- Mix nut flour and sugar and gently flip the mixture into the egg whites
- Pour the cake mass into the greased and rasp -drowned
- Bake the cake for 25 minutes at 185 degrees and allow the cake to cool on a rack
If you want to coat the cake, it is a good idea to place it on the dish it should be served on. We have chosen to coat the cake with dark chocolate melted in whipping cream.
- Chop the chocolate
- Hot whipping cream up to 50-60 degrees
- Mix the chocolate with whipping cream and stir until the pulp is uniform and silky blank
- Coat the chocolate and let the viscous mass slide down over the sides of the cake like soft, heavy curtains.
Serve the cake for a good, classic black tea that plays well for the nuts and chocolate. For example, it may be Earl Gray, Darjeeling or Galle.
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