- Prep time: 15-20 min
- Makes: 12 to 18
- Cook time: 40 min
|2 tsp||vanilla extract|
|6||Naturegg Nature’s Best|
|100 g||melted butter|
|1 tsp||baking powder|
|1 tsp||baking soda|
Separate the egg yolks and whites and place them in two separate bowls.
Beat the egg whites with a hand blender until stiff peaks form. Set aside.
In the other bowl, beat the egg yolks and sugar.
Add the butter, the baking powder, the baking soda and the vanilla extract blending well. Set the mixture aside.
Process the hazelnuts in a food processor and finely chop them.
Add the chopped hazelnuts to the egg yolk mixture.
Fold the egg whites into the hazelnut mixture. Then pour the mixture into a greased 20 cm (9") cake pan.
Bake the cake for 40 minutes in the oven at 175°C (350°F). Let cool before serving.
Dust with confectioners' sugar.
Naturegg Nature’s Best
Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal by-products.Learn More