250 g of ground hazelnuts
250 g of butter
200 g of sugar
250 g of flour
5 eggs
1 teaspoon of active dry yeast
1 teaspoon of almond extract
a pinch of salt
Recheio:
250 g of ground hazelnuts
200 g of sugar
200 g of butter
Creme:
1/2 liter of milk
5 egg yolks
1 tablespoon of cornstarch
4 tablespoons of sugar
250 g of ground hazelnuts
250 g of butter
200 g of sugar
250 g of flour
5 eggs
1 teaspoon of active dry yeast
1 teaspoon of almond extract
a pinch of salt
Recheio:
250 g of ground hazelnuts
200 g of sugar
200 g of butter
Creme:
1/2 liter of milk
5 egg yolks
1 tablespoon of cornstarch
4 tablespoons of sugar
Beat the butter with the sugar until light and fluffy
Add the eggs one at a time, beating well after each addition
Mix in the ground hazelnuts
Sift together the flour, yeast, and salt, then add to the mixture, alternating with the egg whites beaten with almond extract
Mix everything well and place in three equal forms, low
Bake in a moderate oven for about 20 minutes
Remove from the mold
Prepare the filling by mixing all its ingredients
Also prepare the creme by mixing its ingredients and heating it to thicken
Serve when cooled
Place one of the blocks on a plate, spread a layer of filling and hazelnuts, then another of cream
Cover with the second cake, spreading a layer of filling and cream on top, then place the third cake on top, spreading the remaining filling and cream
Finish by decorating with halves of hazelnuts.
