John Myers
Ingredients for 1 servings:
- 5 eggs
- 200 g hazelnuts
- 2 tbsp water, hot
- 5 drops of bitter almond flavoring (or more, depending on your taste)
- 100 g sugar
- 1 pinch of salt
- possibly cake icing (chocolate)
- possibly powdered sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Dry roast the hazelnuts in a pan, remove the skins, and finely grind the nuts. Separate the eggs, beat the egg whites until stiff peaks form, and stir in 1/3 of the sugar. Whisk the egg yolks, water, and bitter almond oil until frothy. Gradually add the remaining sugar and salt. Stir until creamy. First, fold the hazelnuts, then the egg whites into the egg yolk mixture. Line a large (30cm) loaf pan with baking paper and pour in the batter. Place the pan on the bottom rack of a preheated oven. Bake at 180°C for about 60 minutes. Turn off the oven and let the cake dry for another 10 minutes in the oven, uncovered (very important). Then remove and let cool. Remove from the pan and peel off the paper. The cake is particularly suitable for freezing. You can cover it with chocolate icing or dust it with powdered sugar, if desired.
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