Here is my rundown:
6 ounces hazelnuts
1/4 pound (4 ounces) unsalted butter
3 ounces olive oil
1/2 vanilla bean
1 cup powdered sugar
1/3 cup all-purpose flour
6 large egg whites
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http://caloriecount.about.com/cc/recipe_analysis.php |
I used half the butter from the original recipe, and substituted the other half with 3 ounces of olive oil.
The hazelnuts I got from my local whole foods were already toasted and had the black husk on it. I rubbed them against each other in the plastic bag I got them in - that removed most of the dark husk.
I also did not do the ganache - to me it felt like an overkill, I like my cakes with no decoration.
Don't overbake - my cake was perfectly done in 35 minutes - although the recipe calls for 50 minutes of baking, I suggest you keep checking after 30 minutes.
For detailed instructions, here's the original recipe.
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