1 cup of sugar
3/4 cup of water
1/4 cup of brandy
1/3 cup of hazelnuts or almonds, finely chopped in a blender
1 1/2 tablespoons of ground cinnamon
6 egg yolks, beaten
6 egg whites
1 cup of sugar
3/4 cup of water
1/4 cup of brandy
1/3 cup of hazelnuts or almonds, finely chopped in a blender
1 1/2 tablespoons of ground cinnamon
6 egg yolks, beaten
6 egg whites
Melt the sugar, water, and brandy in a small saucepan over low heat, stirring constantly for about 15 minutes or until the sugar dissolves and the mixture thickens
Add the hazelnuts or almonds, but reserve 1 tablespoon
Let it cool for 5 minutes
Add the ground cinnamon and let it cool for another 10 minutes
Beat in the egg yolks very well
Let it cool for 15 minutes
Preheat the oven to moderate temperature (170°F)
Grease a soufflé dish with capacity for 1 1/2 liters and sprinkle with the reserved hazelnuts or almonds
Beat the egg whites until fluffy
Fold them into the cinnamon mixture, stirring carefully
Pour into the prepared soufflé dish and bake in a water bath at 170°F for 30 minutes
Serve warm
Yield: 4 servings.
