Ingredients

• 280 g Sugar
• 250 g Hazelnuts from Piedmont IGP shelled
• 80 g Moscato wine
• 8 pcs Yolk
• 6 pcs egg whites
• Butter
• salt

Blend the hazelnuts finely with 150 g of sugar and a pinch of salt. Butter a mold with the movable bottom (diam 24 cm, h 6.5 cm).

Whisk the egg whites with 50 g of sugar until stiff. Transfer the pureed hazelnuts into a bowl and stir in 4 egg yolks, then the whipped egg whites. Stir gently, pour into the mold and bake at 170 ° C for about 40 '.

Collect 4 egg yolks in a small copper dish (small saucepan with long handle and hemispherical bottom) with 80 g of Moscato wine and 80 g of sugar.

Bring on a hot but not boiling water bath and whisk with an electric mixer without the mixture exceeding 80 ° C, otherwise the eggs will thicken. Serve the warm cake with the freshly made eggnog.

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