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The "Torta di Nocciole" by Enrico Crippa

The "Torta di Nocciole" by Enrico Crippa
© Lena Staal / Staal & Johs
Home Food & Drinks Recipes Cooking Hazelnut cake

Hazelnut cake

Torten
Kochbuch
Piemont
Dessert
Italienische Küche
Nüsse

A tasty dessert from the north of Italy: Enrico Crippa conjures up the "Torta di Nocciole" from Piedmont.

Enrico Crippa

Preparation time: 1 hour

Creative Concept: Florence Wibowo
Ingredients
50 g Piedmont hazelnut paste
100 g Piedmont hazelnut flour
100 g Piedmont hazelnuts, chopped
150 g Butter, room temperature
90 g Sugar
7 Eggs
10 g Baking powder
Butter and flour for the baking tin

Preparation:

  • Separate the eggs and preheat the oven to 180 °C. Grease and flour the baking tin with butter. Beat the butter with ⅔ of the sugar and the hazelnut paste in a mixing bowl until frothy; gradually beat in the egg yolks. Mix the hazelnut flour with the baking powder and stir in together with the chopped nuts.
  • Beat the egg whites with a food processor until half foamy and then add the remaining sugar while continuing to beat until the egg whites are stiff. Carefully fold this into the nut mixture, first mixing in ⅓ of the snow so that the mixture becomes lighter, then carefully fold in the rest until light and fluffy.
  • Pour the mixture into the cake tin and bake at 170 °C for approx. 40 minutes. Leave to cool.

Tip:

The Falstaff wine recommendation

Winery Braida
Vigna Senza Nome Moscato D'asti
Beautiful foam and rich perlage. Exceptionally fresh and multi-layered bouquet in which fresh fruit, orange blossom, roses and musk stand out. A graceful
sweet taste with the characteristic aroma of the grape, delicious and persistent.
braida.it

Recipe from the Falstaff cookbook "The best recipes in Italy".

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Enrico Crippa
Chef
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