Milk
2 tablespoons of butter
1 egg
1 tablespoon of sugar
1 cup of all-purpose flour
1 teaspoon of baking powder
3 tablespoons of cold water
Fillings
1/3 cup of hazelnut meal
1 cup of sugar
1/4 cup of unsalted butter, softened
2 eggs
1 egg yolk
1 cup of cooked and mashed avocado
1 tablespoon of all-purpose flour
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
a pinch of salt
1 cup of heavy cream
Milk
2 tablespoons of butter
1 egg
1 tablespoon of sugar
1 cup of all-purpose flour
1 teaspoon of baking powder
3 tablespoons of cold water
Fillings
1/3 cup of hazelnut meal
1 cup of sugar
1/4 cup of unsalted butter, softened
2 eggs
1 egg yolk
1 cup of cooked and mashed avocado
1 tablespoon of all-purpose flour
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
a pinch of salt
1 cup of heavy cream
Milk, butter, sugar, eggs, flour, and baking powder
Mix well
Add the cold water and knead until smooth
Wrap the dough in plastic wrap and refrigerate for 30 minutes
Bake the oven at medium temperature
Unwrap the dough, place it in a paper-lined pan with a diameter of 20 cm, and bake for 10 minutes
Cover with paper, fill with beans to firm the dough, and bake for another 10 minutes
Remove from the oven and remove the paper with the beans
Fillings
Mix hazelnut meal, sugar, and butter until a paste forms
Spread on the dough
Increase the oven temperature to 220°C and bake for another 10 minutes
Mix the remaining filling ingredients
Remove the cake from the oven and fill it
Reduce the temperature to 200°C and bake until the filling is slightly firm
Let it cool and serve.
